I have been tasked with cooking lobster tails for a group of 30-40 people. The lobster will be paired with some prime NY Strips. Being from Texas and not having many options for lobster, we have bought 10lbs of 4oz cold water lobster tails from Restaurant Depot. I am looking for suggestions on how to cook such a large quantity of lobster tails in the easiest way possible without sacrificing too much flavor. I have two large pots/strainers, so I could boil/steam them all at the same time. I have a large enough grill where I could grill them in two batches. I have enough oven space where I could probably broil them all at the same time, but definitely in two batches. I have sous vide equipment. Any suggestions?
