HOW TO COOK FROZEN LOBSTER TAILS #2

*Valentine Collection*

BROILED LOBSTER TAILS: Thaw lobster tails by leaving in refrigerator overnight or at room temperature about 2 hours. With scissors, cut lengthwise along each edge of thin underside membrane; strip it off. Grasp tail in both hands and bend backward sharply toward shell side to "crack" to prevent curling. (Or, invert skewers through entire length of tail close to shell.)

Arrange tails, shell side up, on rack of broiler placed 5 inches from heat source. Broil for about 5 minutes. Turn flesh side up; brush with butter. Broil about 5 minutes longer. Do not overcook. Lobster is done when flesh is creamy white on the outside but moist, tender and opaque on the inside.

Serve with cups of melted butter and lemon wedges.

(Source: Dorothy Dean & kappboom wallpaper photo)