In a large saucepan add the 6 cups of water and a few shakes of salt.
Bring the salted water to a boil.
Rinse the Lobster tails under cold water and pat dry.
Cut down the center of the tail shell with kitchen scissors and spread apart the shell to expose the tail meat.
Once the water is boiling, carefully add the Lobster tails to the hot water.
Then lower the heat to a simmer. Simmer the tails, uncovered, for 8-14 minutes, or until you see the shells turn a bright red. The meat should be tender when poked with a fork.
If your Lobster tails are larger than 8 ounces, adjust the time as needed, keeping an eye out for thr bright red shell color.
To serve, you can cut the tail lengthwise, into two pieces, through the meat & backside of the shell to make eating the tails easier.