If you are among those fortunate enough to get your hands on some Maine lobster tails the last thing that you want to do is ruin them by overcooking them and drying them out. Try to get them while they are as fresh as possible. They decay very fast and can make you ill if they are not very fresh. Don't cook them frozen, if you happen to have frozen tails then defrost them before cooking. They're more tender if you defrost them before cooking.
Cut the tail down the hard shell of the back, cutting the shell only, not the flesh. Leave the fan tail intact.
Boil the tails in salty water. As a rough guide, allow about a minute per ounce plus about two more minutes.
Steam the tails over water for 5-7 minutes, depending on their size if you prefer that to boiling. You can cook over white wine, and use the steaming liquid to make a sauce, after you've cooked the tails, by reducing the liquid, adding chopped herbs and mixing in a little cream.
Add a stick of real butter to a saucepan. Mince very finely a few cloves of garlic and add to the saucepan to make a garlic butter to dip your lobster tails in.
Garnish with lemon slices and serve.
Defrost the lobster tails in either the refrigerator or the microwave.
Be VERY careful where you buy your lobster to ensure it is very fresh. The tails should not smell fishy.