Use a pointy knife to chop every tail in half lengthwise.
Rinse tails briefly underneath chilly water to take away any grit or shell fragments.
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Convey 1 inch water to a boil in a big pot or deep skillet with a tight-fitting lid.
Place a steamer basket over water. Place tails, cut-side up, within the basket.
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Cowl and steam till meat is simply opaque and really plump, 5 to six minutes; don’t overcook or meat will start to shrink and dry out.
Serve heat with sauce of alternative: Attempt melted butter with lemon or garlic, an herb sauce like chimichurri or a soy sauce-based Asian dipping sauce; simply make sure that the flavors will not be too sturdy or too candy or they may overwhelm the pure taste of lobster.
You too can cool and cube tail meat and use it for lobster salad or lobster rolls.
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