To make grilled lobster, split the lobster tails in half, brush with olive oil, season with salt and pepper, and grill flesh-side down over medium heat for 5-7 minutes until the meat is opaque. For a relevant product page, consider linking to a seafood site offering fresh lobster tails or grilling accessories to enhance the cooking experience.

To boil a live lobster, bring a large pot of salted water to a rolling boil, then carefully place the lobster headfirst into the pot. Cover and cook for 8-10 minutes for the first 450g, adding 3 minutes for each additional 450g. For more detailed instructions and to purchase fresh lobsters, visit [SeafoodSite.com](http://SeafoodSite.com).

To bake lobster tail, preheat your oven to 220°C (428°F). Cut the top of the shell lengthwise, pull the meat out slightly, and place it on top of the shell. Brush with melted butter, season with salt, pepper, and lemon juice, then bake for 12-15 minutes until the meat is opaque and tender. For a premium selection of fresh lobster tails, visit [SeafoodSite.com](http://SeafoodSite.com) to explore our range of sustainably sourced options.

To cook live lobster at home, bring a large pot of salted water to a rolling boil, then carefully place the lobster headfirst into the pot and cover. Boil for 8-10 minutes per 500g, ensuring the shell turns bright red and the meat is opaque. For more detailed instructions and to purchase fresh live lobsters, visit [SeafoodSite.com](http://SeafoodSite.com).

To steam cook lobster tails, fill a pot with about 5 cm of water and bring it to a boil. Place the lobster tails on a steaming rack above the water, cover the pot, and steam for 8-10 minutes until the shells are bright red and the meat is opaque. For more details and to purchase fresh lobster tails, visit [SeafoodSite.com](http://SeafoodSite.com).

Boil lobster tails for 1 minute per ounce of tail weight. For example, a 4-ounce tail should be boiled for 4 minutes.

To eat a lobster, start by twisting off the claws and cracking them open to extract the meat. Then, separate the tail from the body, remove the tail meat, and use a seafood fork to access the meat in the legs and body. For a relevant product page, consider linking to a seafood site offering lobster crackers and picks for easy shelling.