Today Gourmet Foods

* How to Broil:

1. In the whole shell: Thaw tails. Hold the shell in the palm of one hand and insert the point of kitchen shears between the hard upper shell and the soft underside membrane. Snip down each side and lift the membrane off. Grasp the tail in both hands and crack the shell firmly lengthwise. This cracking makes the shells lie flat during broiling.

Preheat broiler 10 minutes or according to instructions given by manufacturer. Place tails shell side up, 4 inches below heat. Broil tails between 3-5 minutes, according to size. Serve in shell with melted butter or desired sauce.

2. "Piggy Back": Thaw tails. Insert point of kitchen shears between meat and hard shell on back. Clip hard shell down the center, leaving tail "fan" intact. Do not remove the underside membrane.

Gently open shell, separating it from the meat. Lift raw tail meat through split shell to rest outside of shell, leaving the meat attached to the "fan" end of shell. Preheat broiler and arrange shells, with meat riding "piggy back" on top, in a shallow broiling pan. Brush with melted butter and broil about 4 inches from heat. Allow approximately 6-10 minutes or until heated through.

* How to Boil:

Drop lobster tails either thawed or frozen into a large pot of boiling water with 1 teaspoon salt for each quart. When water reboils, lower heat and begin counting time. Allow approximately 1 minute for each ounce of tail weight. Drain immediately and drench with cold water. Cut away under membrane with kitchen shears and work meat loose of the tail. Meat can easily be removed in one piece.

* How to Bake:

Thaw tails and remove underside membrane. Wrap each tail securely in heavy duty aluminum foil. Place in baking pan and bake in preheated(450°F) oven according to the following timetable:

Weight Time to Bake

How Do I Know When The Lobster Is Cooked?

* Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked:

* The meat inside the lobster will be firm, white and opaque.

* The internal temperature will be 180F (80C)

Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy.

If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.