Add Steamed Lobster Tail - 4 oz.

De-shelling the trio of lobster tails, I found each little two-bite sliver to be decently sweet, but overseasoned with a garlicky salt mixture. The mini-tails were soft and a tad chewy.

Steamed Lobster Tails Two cold water tails perfectly steamed for maximum tenderness. Served ...

Our signature center-cut sirloin paired with our premium steakhouse mac & cheese topped with lobster. Served with choice of steakhouse potato.

The lobsters are set in a pan of water, then microwaved. When they're finished cooking, they're given a drizzle of melted butter and are sprinkled with paprika.

If you're at a restaurant, you'll get a small cup of it with your meal. You can eat the lobster tail by itself, but dipping it in butter adds new flavors and textures to the dish. Most restaurants will give you lemons with your lobster.

While warm water lobsters have their own unique qualities and are enjoyed by locals in various regions, Maine lobsters remain unrivaled in their size, meatiness, and flavor. Their cold-water environment gives them a distinctive taste and texture that has made them a beloved delicacy around the world.

Of the four different types of lobster, clawed and spiny are the most common when ordering lobster tails in a restaurant. There are many different types of lobster tails depending on where they are caught. Lobsters live in both warm and cold water so you can find them on any coast.

Fettuccine noodles Fettuccine noodles: Outback uses fettuccine for their Kingsland pasta, so I did too. Obviously, any shape of pasta would work, so use what you have. Garlic, shallot, parsley: We're mincing all of these. We saute the garlic and shallot in the butter when we begin building the sauce.

SEAFOOD: Lobster has a sweet, buttery flavor that is perfectly complemented by the rich flavors of the cheese. But if lobster isn't easily found, try smoked salmon, crab, scallops, or shrimp. SAUCE: This is made with a roux using butter and flour (but don't worry, it's easy) and adding milk/light cream.

Get down to the knuckles. And twist and off and then from there straighten out the tail. And twist so you've got all that meat left in there open up the tail.

Our test kitchen tried cooking lobster tails by steaming, baking, broiling and grilling, and settled on broiling as the best go-to method.