Fill a pot with just enough water to cover the tails—no need for a gallon of seawater. Add a generous pinch of salt (about a tablespoon per quart) and bring it to a rolling boil. Then slide the tails in, reduce the heat to a gentle boil, and set your timer for 4 minutes for a 4-ounce tail.
Here’s a quick cheat sheet for you: 4 ounces = 4 to 5 minutes. 5 to 6 ounces = 6 to 7 minutes. Anything bigger? Then you’re not dealing with “small” tails, and this article isn’t for you—sorry, not sorry. For small tails, err on the side of under done, because you can always add a minute, but you can’t uncook a rubber tail.
How to Boil Lobster Tails (with Pictures) - wikiHow
The moment of truth—how to know it’s done
Look for the shell to turn bright red and the meat to become opaque white with a slight pinkish tint. When you poke it, the flesh should be firm but still have a little give, like a perfectly cooked shrimp. If it’s springy like a stress ball, you’ve gone too far.
And here’s a pro tip from someone who’s made every mistake: dunk the cooked tails in ice water for 30 seconds to stop the cooking. That extra step is the difference between “meh” and “oh wow, this is restaurant-quality.” I learned that the hard way, after serving hot, overcooked tails to my boyfriend’s parents. Awkward silence and all.
