how would a coona** cook lobster tails

[catch.and.fillet]

I've been to Moncton, New Brunswick a few times last year and brought back a few live ones like below. They sell and pack them in the airport.

The best recipe I found is from a lobsterman via Esquire magazine:
"You bring the water to a boil and then put 'em face-first down in the water, cook them twenty minutes, covered. Just an inch and a half of water."

Read more: http://www.esquire.com/features/what...#ixzz0ZuCj7TL0

Use melted butter with a dash of crab boil and you're good to go...

BTW - Moncton is in the heart of Cajun country (Acadiana in Canada) and has the Museum of Acadians there. There are as many Boudreaux's, Pitre's, and on and on as in South Louisiana. Beautiful place in late summer.