""To score lobster tail, cut down the middle of the shell without cutting all the way through, then gently lift the meat up," Foltz said. In addition to a stunning presentation, scoring the lobster aids in the cooking process. Foltz told Tasting Table that scoring exposes more of the meat, which "helps the lobster cook evenly and faster while also allowing heat to hit the meat directly." After scoring, the lobster tails are ready for seasoning. While one of Tasting Tables' tips for cooking lobster tails suggests adding a variety of spices, Foltz recommends keeping it simple. He said to "brush the lobster meat with melted butter or olive oil, then season generously with salt, pepper, garlic, and a touch of paprika for color. You could add lemon juice or fresh herbs for that extra flavor punch.""
""No matter how you cook lobsters, "the key is not to overcook them - lobster gets tough and rubbery if you go too far," Foltz explained. So, he recommends baking lobster tails at a moderate temperature for a longer period as opposed to broiling lobster for a couple of minutes. Whereas high-heat grilled lobster and b"
Score lobster tails by cutting down the middle of the shell without cutting all the way through, then lift the meat to expose it for even, faster cooking and better presentation. After scoring, brush the meat with melted butter or olive oil and season simply with salt, pepper, garlic, and a touch of paprika; lemon juice or fresh herbs can be added for brightness. Avoid overcooking because lobster becomes tough and rubbery. Bake tails at a moderate temperature for a longer time rather than broiling briefly to preserve tender texture and optimal flavor.
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