How to Cook Lobster Tail

Name: How to Cook Lobster Tail - Jessica Gavin
Uploaded: 2020-02-10T01:30:18+00:00
Duration: 60 s
Description: Learn how to cook lobster tail five different ways! I’ve got all the popular methods covered like boiling, steaming, baking, broiling, and grilling.

Learn how to cook lobster tail in five different ways! I’ve covered all the popular methods, like steaming, baking, broiling, grilling, and boiling. I’m here to ensure you nail the perfect crustacean for your special occasion.

Recipe Science

Steaming lobster tails minimizes direct water contact, keeps the meat tender, and enhances flavor retention.
Baking, broiling, and grilling lobster tails use dry heat to intensify flavors through the Maillard reaction. Grilling adds a smoky taste.
Boiling lobster tails cooks them evenly and quickly, preserving their moisture and delicate texture using high-temperature water.

Featured Comment 68

“Oh my goodness, these are fabulous! I was so nervous about cooking lobster tails for the first time. I followed your instructions for broiling. They were amazing!”—Deanna N.

Lobster is regarded as the most elegant, high-end type of seafood. It’s often reserved for special occasions at pricey restaurants. The tail, or abdomen, is the prized section due to its abundance of meat, and when dipped in rich melted butter, it is a blissful feast.

Cooking lobster tails at home might seem intimidating, but I will teach you easy tips for preparing and cooking using your preferred technique. I’ll go over each method step-by-step to ensure delicious results every time!

Tips for Purchasing Lobster Tails

Two Types: Warm-water lobsters and cold-water lobsters can be sold either fresh or frozen. I prefer cold water because the flavor is slightly sweet and briny with a tender texture. Warm-water lobsters tend to have a mushier texture, which may not be indicated on frozen products. If possible, ask the clerk in the seafood section about the variety displayed.
Size: About half the weight of a lobster tail is actual meat after cooking. Larger lobsters typically have a slightly better yield. Be aware that yields can vary by season. The weight generally varies between 3 ounces to 1 pound on larger tails. A 3 to 10-ounce tail is considered a good individually-sized portion.

How to Defrost Frozen Lobster Tails

Defrost frozen lobster tails overnight in the refrigerator. Alternatively, place them in a bowl of cold water for 30 minutes. For larger tails, drain the water after 30 minutes and add fresh, cold water. Repeat the process until the flesh is flexible and no longer icy. Now, you can select which method you’d like to use to cook the thawed lobster tails.

How to Butterfly Lobster Tails

The most elegant and impressive way to serve lobster tail is to butterfly it.

Step 1: Cut Open the Shell

Cut the tail down the middle lengthwise, using sharp kitchen shears to open up the shell. Check to see if a dark digestive tract is running down the length of the tail meat. It may not always be present, but remove and discard if it is. Rinse and dry the lobster tail.

Step 2: Crack the Shell

Flip the tail over to expose the underside. Press with your thumbs to crack the ribs that run parallel to the abdomen.

Step 3: Remove the Meat

Carefully pull out the lobster tail meat sticking to the shell, leaving a small part attached at the end of the tail fin. Layer the meat on top of the shell.

Pro Tip: The shell appears reconnected when cooked, with the meat gorgeously sitting on top. This makes it much easier to season and eat the flesh!

Ways to Cook Lobster Tails

The best method depends on how the dish will be served and taste preference.

Steaming – Rapidly yields a clean flavor for those who like to customize their toppings.
Baking – Gives a delicate texture due to gentle steaming at a consistent temperature in the oven.
Broiling – Lightly browns the shell and meat for more depth in flavor. I personally prefer broiling as a quick and flavorful technique.
Grilling – Adds a bit of smokiness and char to the meat and shell.
Boiling – Quickly cooks the meat in hot water, but the flavor can get diluted.

How to Steam Lobster Tail

Steamed lobster tail on a basket inside a pot.

Step 1: Prepare the Steamer

Add 2 inches of water to the pot, place the steamer basket inside, cover, and boil to generate steam. Steaming is a quick way to cook the lobster using superheated moist steam. The meat can be kept in the shell or butterflied. The high heat effectively cooks and releases the meat from the shell, making it easier to remove if left inside.

Step 2: Steam

It only takes about 45 to 60 seconds of cooking time per ounce. Keep a close eye on the lobster as it can overcook easily if left too long. The only downside is that this method yields a bland flavor, which can be seasoned further after cooking.

How to Bake Lobster Tail

Step 1: Heat the Oven

Set the oven rack to the middle position and the temperature to 425ºF (218ºC).

Step 2: Season

I recommend butterflying the lobster tails for a more attractive presentation and efficient cooking. Brush with melted butter or olive oil, then season with salt, pepper, and paprika.

Step 3: Bake

Baking with water or wine on the bottom of the baking dish gently steams the lobster, giving it a tender, almost poached texture. This method works great for larger lobster tails that need more cooking time. It takes about 1 to 2 minutes per ounce to thoroughly cook.

How to Broil Lobster Tail

Broiled lobster tail on a foil lined sheet pan.

Step 1: Season

Butterfly the lobster tails, then place them flesh-side up on a foil-lined baking sheet. Brush with melted butter and season with salt, pepper, and paprika.

Step 2: Broil

Place the baking sheet about 10 inches away from the top heating element. The high heat radiating from the broiler lightly browns the shell and meat, adding new layers of flavor. The dry heat cooks the meat very quickly. Check the doneness frequently after every minute of cooking, about 1 minute per ounce of lobster tail.

How to Grill Lobster Tail

Step 1: Heat the Grill

Preheat the grill over medium heat for 15 minutes. Target 350 to 400ºF (177 to 204ºC). I like to clean the grill and grease the grates with olive oil to prevent sticking.

Step 2: Season

Prepare the lobster tails by either butterflying or cutting them in half down the center into two pieces. To prevent the seafood from curling, a wooden skewer can be placed through the center of the halved tails. Brush the lobster with melted butter and season with salt, pepper, and paprika.

Step 3: Grill

Cook the lobster tails over direct medium heat. If butterflied, leave the flesh side up the entire time. This method provides a nice, smoky, charred flavor. For extra flavor, you can also cook butterflied lobster tails on a plank like my grilled cedar plank salmon. If halved, place the lobster cut side down first for 4 to 5 minutes, then flip over to finish.

How to Boil Lobster Tail

Metal tongs lifting a boiled lobster tail out of a pot of water.

Step 1: Boil the Water

Boiling is ideal for whole lobster tails that are not butterflied. Add enough water to a large pot to cover the seafood. Boiling efficiently cooks and tenderizes the flesh but can dilute some of the briny flavors. That’s why I add salt to the water for seasoning. Bring the water to a boil.

Step 2: Boil

Carefully add the tails to the pot. Cook until the meat is translucent and pinkish-white and the shells are red, about 1 minute per ounce. Drain and allow to cool just enough to handle before opening the shell to remove the meat. Make sure to devein and rinse before seasoning.

Pro Tip: You can parboil large lobster tails before broiling or grilling them. This kick starts cooking for even heating and prevents overcooking later.

Checking for Doneness

The best way to know when lobster is done cooking is when an instant-read thermometer registers 135 to 140ºF (57 to 63ºC) in the thickest part of the tail. Visually, the dark shell will turn bright red due to the coloring agent astaxanthin transforming when heated. The flesh will turn from translucent to opaque, pinkish-white, and firm to the touch.

Lemon Garlic Butter Sauce

If you’d like to enhance the lobster’s flavor, try making my lemon garlic butter sauce. It combines melted butter, minced garlic, salt, pepper, paprika, and lemon juice. Drizzle the sauce on top or use it as a dip!

Frequently Asked Questions

Can I cook frozen lobster tail without defrosting?

Because of its long muscle fibers surrounded by connective tissue, lobster has a similar texture to shrimp. Like other fish and crustaceans, lobster flesh cooks in just a few minutes and can turn tough and rubbery if overdone. It’s best to defrost the tail first, to ensure even cooking.

How do I devein a lobster tail?

When cutting open the shell, you may notice a dark line running down the center of the flesh. That’s the digestive tract, and it needs to be removed. Make a shallow cut down the length of the tail, then pull out the dark vein. Wash and dry after cleaning. If boiling with the shell on, cook, then remove the tract and clean it before serving.

How should I season lobster tails?

Depending on the cooking method, you can season the meat before or after it’s cooked, or both! When broiled, grilled, or steamed, brush the flesh with melted butter and sprinkle with salt, pepper, paprika, or your desired seasonings. When boiling the lobster, remove it from the shell, devein, and then season. Alternatively, serve with melted butter and lemon wedges.

Is it better to steam or boil lobster tails?

Boiling is a rapid cooking method to tenderize the seafood. I always season the water with salt as some flavor is lost in the liquid. Steaming is a quick cooking method that utilizes super-heated moist steam. Because the lobster tails are not submerged in liquid, they do not lose as much of their sweet and salty taste.

What should I serve with lobster tails?

I always serve my lobster tails recipe with fresh lemon wedges and vegetables like mashed potatoes and asparagus. Squeezing lemon juice over the seafood adds a beautiful citrus flavor. Melted butter, or clarified butter, is great for dipping. Garnish with fresh parsley, chives, or basil. For a heartier meal, serve with steak like my surf and turf recipe.