Ingredients:

  • 4 Litres (approx. 1 gallon) Water
  • 120 g (1/2 cup) Kosher Salt (or 60g / 1/4 cup table salt)
  • 2 Bay Leaves (fresh or dried)
  • 1 Lemon, quartered
  • 10 Whole Black Peppercorns
  • 2 medium-large (4-5 oz / 115–140g each) cold-water Lobster Tails (fresh or thawed frozen)
  • Large Bowl of Ice Water (for the shocking bath)
  • 115 g (8 tablespoons / 1 stick) Unsalted Butter, cut into pieces
  • Pinch of Sea Salt
  • 1/2 Lemon, cut into wedges (for garnish)

Instructions:

  1. Thaw and Clean: If using frozen tails, ensure they are fully thawed overnight in the refrigerator. Rinse the tails under cold water and pat dry.
  2. Prepare the Shell: Place the tail belly-side down. Using heavy-duty kitchen scissors, cut straight down the centre of the top (hard) side of the shell, stopping just before the flipper section. Do not cut the bottom membrane.
  3. Butterfly the Meat: Gently open the shell where you cut. Carefully pull the meat upward through the slit, resting it on top of the shell. Keep the meat attached to the tail flipper end.
  4. Prepare the Court-Bouillon: Bring the 4 litres of water, salt, bay leaves, lemon quarters, and peppercorns to a rolling boil in the large stockpot. The water should taste very salty.
  5. Calculate Timing: Determine the cooking time. A general rule is 1 minute per ounce (30g) of tail. Example: A 5-ounce tail requires 5 minutes of boiling.
  6. Boil the Tails: Gently lower the prepared lobster tails into the vigorously boiling water. Maintain a rolling boil throughout the cooking time. The shells will turn a brilliant, uniform bright red.
  7. Check for Doneness: After the calculated time, use tongs to remove one tail. Insert a thermometer into the thickest part of the meat (avoiding the shell). The internal temperature should be 60°C to 63°C (140°F to 145°F).
  8. The Ice Shock: Immediately transfer the cooked tails from the boiling water into the prepared ice water bath. Allow them to cool for 5 minutes. This halts the cooking process and firms up the meat.
  9. Make the Drawn Butter: While the tails cool, melt the unsalted butter in a small saucepan over low heat. Skim off the white milk solids (foam) that rise to the surface to create clarified (drawn) butter. Season lightly with a pinch of sea salt.
  10. Drain and Serve: Remove the tails from the ice bath and gently pat them dry with a clean tea towel. Place them on a serving plate, and serve immediately alongside the warm drawn butter and fresh lemon wedges.