Cooking Lobster?

Ok I need to know how to cook/boil lobster tail. For how long, what kind of seasonings? What are good side's to serve with it?


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ThanksCooking Lobster?
this recipe is delicious...*





Shangri-Lee Lobster with Crispy Spinach Recipe





Curry Sauce:


2 (14-ounce) cans reduced-sodium chicken broth


1 (3.5-ounce) box golden curry sauce mix


1 (14 1/2-ounce) can unsweetened coconut milk


1 (3-ounce) jar applesauce


Crispy Spinach:


2 cups vegetable oil


1 (10-ounce) bag fresh spinach leaves, washed and dried


Salt





Lobster Tails and Rice:


1 (5.1-ounce) box lemon and herb-flavored rice


4 (6-ounce) uncooked lobster tails, shells removed


2 teaspoons seafood seasoning


1 tablespoon butter


1 tablespoon olive oil








Curry Sauce:


Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm.


Crispy Spinach:


Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm.





Lobster Tails and Rice:


Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.





Presentation:


Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately.Cooking Lobster?
Are they frozen? We steam ours for 10-12 minutes. No seasonings, they're good just as they are. I make a lemon garlic butter for dipping. (1 stick of butter, 2 spoonfuls of minced garlic, and the juice of half a lemon) For sides we usually go with a steamed asparagus with hollandaise and maybe some Stove Top. Believe it or not, the Stove Top and hollandaise really taste great together when they run into each other on the plate.





And save those shells and make stock tomorrow for a seafood chowder or bisque. Can't let those go to waste!
I wouldn't boil them. I'd broil them.





Cut the shell midline down the top. Take the meat out. Put the meant on top of the shell, anchored in the cut.





Broil until no longer translucent; until firm and white all the way through.





Serve with lots of lemon garlic butter, a tossed salad, cheesey garlic bread, and baked potatoes :-)) If you don't want the baked potatoes and garlic bread, serve with rice.