Lobster Tail

Fill a pot with enough water to cover up to 2 tails. Add 2 tablespoons salt to the water. Bring the water to a boil and gently drop tails into the pot. Once the tails have been placed in the pot, wait for the water to reach a slow boil, then reduce the heat and simmer uncovered for 3-½ minutes.

Remove all tails from the pot, but keep the water on the stove at a slow boil in case you need to boil it longer. After removing the tails from the pot, allow to cool down a little, and then test just one tail for doneness.

Use a knife to cut through the soft underside of the shell and into the thickest part of the tail meat. If it appears completely white with no signs of translucent, grayish coloring, then your boiled lobster tails are ready to serve.

Serve with optional sauce if desired. Best served fresh. Optional Sauce for serving: Carolina BBQ sauce, or Dijon Vinaigrette