This recipe works well. Put a 1/3 cup of salt in each gallon of water used and bring to a boil. Put the thawed tails in the boiling water and poach. Prevent the water from boiling again but keep the heat up. Poaching times for different sizes are listed below. Take out of the water and cool tails to be able to handle. Turn tails over and cut a vertical incision down the middle of the tail cutting through the cross membranes. Cut into the meat about half an inch. Pry open the tails to butterfly the tails. You can also cut them fully in half length wise. I prefer this method especially as the tails get larger. Brush with melted butter and place the meat side down on the outdoor grill and meat side up for the preheated broiler with door open. Do not turn over to the shell side on the grill or shell side up under the broiler; the meat will stick. Take off and brush again with butter and serve. I recommend use of the oven broiler. They come out better. The grill is uneven heat. It is easy to over cook. Besides it is time consuming and the broiler does a simpler better job and cooler.
You are not cooking the tails to look like the advertisements (grill marks, toasted shell etc.). You are cooking for total time. The bane of cooking lobster tails is over cooking them. They become dry and tough. The reason people say big lobsters are tough is they over cooked them. I do admit the largest tails are longer to cook just right so follow the recipe. If they are not perfectly cooked then cook them a little longer for the big ones 16 to 28 oz.
The below times are estimates but work well. The secret is to turn off the cell phone and watch the tails cook keeping an eye on them. Stand there and watch them. Check at the end cooking time for complete cooking especially on the large tails. Slice one open and take a look. If you tap them with a fork they will jiggle if they are cooked through.
A secret to cooking lobster tails is use a timer, pay attention and turn off your cell phone.
Oz./Tail Poach Minutes Broil, Grill
4/5 2 3
5/6 2 3
6/7 3 3
7/8 3 3
8/10 4 4
10/12 4 4
12/14 4 5
14/16 5 5
16/20 5 6-8
20/24 6 7-8
24/28 8 7-8
Keep case of tails in freezer till the day before and transfer to refrigerator to thaw. Your lobster tails will probably still be somewhat frozen. To sped up thawing entirely on party day put them in a large pot with cold water in which you have added salt (1/3 of a cup per gallon). The exact salt is necessary so that the tails do not absorb any water during thawing. This mixture is sea water brine and will not be absorbed by the tails and make them salty. Fresh water will make them puff and tough.
Freezer life for our tails is very good but we recommend to eat them frequently to use them up. Put a reminder note that you have them in your freezer. Friday night is lobster tail night. Customers have reported keeping them 12 months in the freezer and they cooked up fine as the first time.