In a large stock pot fitted with a wire rack or steaming basket, add 1 to 2 inches of water and 1 tablespoon salt; bring to a boil. Add the lobsters and cover pot tightly. Cook for 8 to 9 minutes, or until the lobsters are bright red. Serve with melted butter and lemon wedges.
Ingredients
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4 lobster tails, 6 ounce each
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1 tablespoon salt
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1/2 cup butter, melted
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lemon wedges
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