If you’re not sure, use a meat thermometer. The internal temp should hit 140°F at the thickest part. No thermometer? No problem. Cut into the thickest part—if it’s milky white and flakes easily, you’re golden.
Take the tails out and let them rest for two minutes. This is crucial. It lets the juices settle so you don’t get a sad puddle on your plate.
Broiled Lobster Tail - Cooking LSL
Brush on one last coat of melted butter before serving. I know, it’s decadent. But you’re not trying to win a health award here—you’re trying to win at dinner.
