Was gifted a 2 lb Australian Lobster Tail yesterday - it is currently defrosting in my fridge. Id like to
cook it tomorrow and am looking for technique suggestions. The thing is huge - looks like a
Costco Filet Mignon. I think the broiler would dry it out before it cooks thru, not sure how long to poach it, should I steam it and finish it in the broiler?
Im not particularly skilled in the kitchen but tend to have most equipment.
Some friends recommended T Keller's method of steeping it in a vinegar/h20 mixture and then poaching it for