Everyone loves mac ’n’ cheese, but the addition of sweet, rich lobster turns this into a luxurious treat. Make any meal a special occasion with these tips on how to grill, bake, broil, or boil lobster tails—plus some hints on decadent dips and lobster recipes. Plus, if you choose one that has been cooked, you can get straight to work on removing the flesh without having to bother with finding a huge cooking pot to boil it in. If you want the meal lighter, and perhaps more high-end, add a farro and broccoli salad to your lobster tails instead. Though plentiful in British waters and available all year round, it is still considered a special treat and the ultimate in fine dining – though Lobster and chips is increasingly finding its way on to gastro pub menus.

Peel the lobster, slice finely and serve with fresh flavours such as lemon, ginger and spring onion. Remove your cooked lobster tails from the heat and garnish them with parsley to serve with some smashed potatoes. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. There’s something about lobsters that places them in the higher strata of the fish world, whether it’s their lazily majestic movements, colour-changing shells or succulent flesh.Boiling is one of the most popular methods for cooking lobster tails on the stove, as it is a quick and easy way to cook them to perfection. How to serve lobster tails: If desired, use kitchen shears to cut each tail lengthwise through the meat for easier eating. To prevent overcooking, be sure to keep an eye on the lobster tails while they are under the broiler.

Males have denser, meatier flesh, but females have a more subtle flavour and an orange 'coral' roe that is often used to colour sauces. Broiling lobster tails takes approximately 5-8 minutes as well, with the tails placed about 6 inches away from the heat source.

Start by preheating your oven to 400°F and prepare the lobster tails by cutting the top shell lengthwise, being careful not to cut through the bottom shell. Take a sharp pair of kitchen shears and cut straight down the middle of the shell all the way to the fin. To kill a live lobster, either place it in the freezer for a few minutes to dull its senses then steam, or pierce it just behind the head with a sharp, heavy knife or skewer.

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Steaming lobster tails usually takes 8-10 minutes, and grilling them over medium-high heat can take around 8-10 minutes as well. If you don’t want to detract from the hero of the dish serve with a tossed green salad, chips, boiled or baked potatoes, grilled corn on the cob and fresh bread rolls. The kindest way to dispatch a live lobster is to use a sturdy, sharp knife and push the tip firmly and quickly through the centre of the cross on its head, making sure the blade side is directed towards the tail – this should kill it instantly.

Whether you draw from the French canon and bake it into a soufflé or throw it in a lavish mi goreng, lobster is a dramatic showstopper. Most lobster tails you'll find are from spiny lobsters, which have no claws and meatier tails than Maine lobsters. Consider adding a little butter or olive oil to the water to help keep the lobster meat moist during cooking. Remove and discard the stomach sac, gills and intestinal thread, although you may want to keep the liver – known as tomalley, it's considered by some to be a delicacy. However we also can never say no to a well-made lobster roll or the less commonly made, though equally delicious, lobster salad.

To add a little color to the lobster tails, sear them on the stovetop first, then finish them in the oven.