First, begin by thawing your frozen lobster tails by placing them directly into cold water for 30 minutes. For giant lobster tails (those bigger than 10 oz. each), change your water after the first 30 minutes and thaw for an additional 15-30 minutes. You’ll know that your tails are thawed when they feel flexible. Once the tails have thawed, follow the steps below:

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Fill a pot with enough water to cover up to four tails (seasoning is optional). Bring the water to a boil and gently drop tails into the pot one by one. Be careful that you don’t splash yourself! 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. After 3-½ minutes, remove all tails from the pot, but keep the water on the stove at a slow boil. After removing the tails from the pot, give them a few minutes to cool down, 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.

Boiled Lobster Tails

If there is still some translucency in the meat, or if the roe (eggs) appears black & shiny, put the lobster tails back in the boiling water for one-minute increments until done. You will know that the roe is done when it turns bright orange or red. If you don’t want to eat the roe, simply rinse or scrape them off the tail.

Remember Cooper’s sells Lobster tails wholesale to go all year.  Give us a call 570-346-6883