1. Completely thaw 4 lobster tails, rinse and drain off the salt water glaze, pat dry.
  2. Bring approximately 8 cups of water to a boil.
  3. Best to cook in batches not exceeding 8 tails.
  4. Put thawed lobster tails in boiling water and turn the heat down to a low simmer.
  5. Cook one minute for every ounce of lobster meat (Four, 4 ounce tails will require 4 minutes of cooking).
  6. Remove lobster tails and let sit a few minutes to cool.
  7. When done the meat will be opaque and firm.
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