Add a bit of water to a pot and bring to the boil.
Aim to have a water depth around 2cm in the pot: just enough to create steam and not burn off when cooking. The lobster tail must not be “swimming” (floating) in the pot.
Place ONE tail in the pot once the water is rapidly boiling.
Place the lobster tail with the shell facing upwards.
This is a tester tail... once you have nailed the timing, you can pop 2 – 3 in at a time.
Steam with the lid half on. If you close the lid, it will boil over the side of the pot and make a mess.
Steam for 3 to 4 minutes.
Remove the tail, take a sharp knife, and split the tail in half.
The lobster tail should still be opaque in the middle, (it must look like a medium rare cooked steak – cooked for the first 1cm but undercooked in the middle).
If it’s still very raw, pop the tail back in the pot for 45 seconds to 1 minute. Keep checking and record the timing. (Now you will know what time the tail takes to cook to perfection.)
Remember to add a little bit of water after each batch of cooking.
Lobster tails are like potatoes. They hold heat and continue to cook for quite a while after you take them out of the steaming pot. Hence the reason for taking them out of the pot slightly raw in the middle.
Once you remove the tail from the pot, just pop them into a colander, so the excess water drains off and the lobster cools down to room temperature.
Pop them in the fridge until ready to be served.