Lobster Preparation
2011-10-30

I found this technique which steams the lobster first -- to set the
flesh and prevent subsequent drying out -- then broiling to finish.
It works well, resulting in moist, just-done meat.

http://www.howtocookmeat.com/broiledlobstertails.htm

Remove lobster head and legs, save for making compound butter, etc.

Run a flat skewer (or 2 round skewers) through the lobster to prevent
it from curling up during cooking. The non-round skewers allow you to
flip the body and have it stay in place without spinning over.

Pre-heat oven broiler. Set a shelf about 5 inches below elements.

Steam lobster over salted water to set the flesh. I found 5 minutes
was too much for a 5 ounce tail: the flesh stuck to the shell.  The
recipe suggests rotating once, and cooking 2 minutes after the shell
turns red.

Cut down the back of the shell to the tail, once on each side to
expose the flesh.  Flex the shell and pull out the thin layer of outer
flesh to expose it. Cut down through the center of the meat to -- but
not through -- the underside of the exoskeleton; this makes it easier
for diners.

Brush with melted butter, place under broiler until butter
bubbles. The internal temperature should be 145F.

Serve.