2 Answers

Regardless of whether or not you steam lobster tails, or cook them on the grill, you are guaranteed that your efforts will turn a regular meal into a gourmet affair. As long as you follow the recipe instructions properly - specifically the cooking time and temperature - the integrity of the meat will not be compromised.

To ensure that the meat is as tender as possible, be sure to thaw frozen lobster tails for at least six hours in the refrigerator, or seal them in a plastic bag and place them in warm water for an hour. Once they are thawed experiment with the following cooking methods to find the one you are most comfortable with. The more relaxed you are about preparing a dish the better it will taste.

Boiled Lobster Tails
Boiling is one of the simplest ways to prepare lobster tails.

Fill up a large stockpot with water and add a few teaspoons of salt.
Add lobster tails one at a time, making sure you don't overcrowd the pot.
Bring to a boil.
Lower heat and cook for one minute per ounce (e.g. six ounce lobster tails should cook for six minutes).
Remove lobster tails from water and allow to cool for a few minutes before serving.
Tip: To prevent lobster tails from curling while cooking, place a skewer down the middle of the tails.

Broiled Lobster Tails
This cooking method is considered the most aesthetically pleasing. However, it must be done carefully so as not to overcook the meat. If done correctly it yields incredibly tender and flavorful meat.

Preheat broiler.
Place lobster tails on a medium baking sheet.
With a sharp knife or kitchen shears, carefully cut top-side of lobster shells lengthwise.
Pull open shell slightly and season meat with salt, pepper, butter and a few of your favorite herbs and spices.
Broil lobster tails 5 to 10 minutes, or until lobster meat is opaque and the butter is melted.
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Baked Lobster Tails
You can bake lobster tails in a standard oven in less than 15 minutes. The results are sweet, juicy lobster tails that are not rubbery.

Preheat oven to 400 degrees.
Use a sharp pair of kitchen shears and cut down one side of the lobster tail as close to the side as you can. Repeat on other side of lobster tail.
Brush lobster tails with butter or olive oil.
Bake for 8 to 10 minutes.
Remove and serve with melted butter.
Tip: If you are cooking a large lobster tail, and want to avoid drying out the meat, wrap the tail in aluminum foil before baking.

http://gourmet.lovetoknow.com/What_Is_The_Best_Way_to_Cook_Lobster_Tail

Grilled Lobster Tails
This method of preparing lobster tails is great if you are cooking outdoors for a large group.

Insert a wooden skewer into the lobster tails to prevent them from curling.
Bring a large pot of salted water to a rolling boil.
Place the tails in water and cook for four minutes.
Drain tails and allow to cool slightly.
Preheat grill.
Using a sharp knife, cut the top of the shell lengthwise down the middle.
Baste lobster tail meat with melted butter and lemon juice.
Place tails shell side down on grill set at medium-high.
Grill lobster tails for approximately eight minutes, or until meat is opaque and firm to the touch.
Remove lobster tails from grill and serve with additional lemon wedges and melted butter.

I have a friend who places them on the upper rack on his grill for a few minutes (about 20). They get a smoked flavor. He finishes them on the lower rack………..