Preheat your broiler on high for about 5 minutes. Place the oven rack 6 to 8 inches away from the heating element—close enough to brown quickly, far enough so you don’t cremate them.
Broil the tails for 10 to 12 minutes, depending on size. For small tails (4–5 ounces), check at 8 minutes. For big boys (8–10 ounces), give them 12. You’re looking for the meat to turn opaque and white with a slight golden crust.
Don’t walk away. Broiling is like a toddler—it needs constant supervision. One minute you’re sipping wine, the next you’re eating charcoal. Set a timer.
