Lobster tail is a delicious and nutritious seafood that can be cooked in a variety of ways. You can steam, bake, or bake them. Either way, you can leave the lobster with the tail while it's cooking, then eat the flesh straight out of the shell. You'll be enjoying delicious lobster tails in no time!
Step
Method 1 of 3: Steaming Lobster Tails
Step 1. Place the steamer basket in a large, tightly covered pot
The pot should be large enough to hold all the lobster tails. If you don't have a steamer basket, use a small metal sieve to keep the lobster tails from submerging in the water.
Step 2. Put about 5 cm of cold water in a saucepan and heat it until it boils
The amount of water needed will vary depending on the size of the pan, but add water that is a few centimeters high. A steamer basket or strainer is used to keep the lobster tails near the water, but not submerged. Next, cover the pot tightly, and bring the water to a boil over medium-high heat.
Step 3. Cut the center of the lobster tail all the way down, then remove the veins
Cut the exoskeleton (shell) of the lobster tail using sharp kitchen scissors from the center downwards. Do not cut the meat or the fan in the tail. Spread out the lobster shell with your hands, then pull or cut the vein in the middle.
Step 4. Place the lobster tails in the steamer basket and cook for 4 to 12 minutes
Remove the lid from the pot and carefully place the lobster tails into the steamer basket or colander. The length of cooking time depends on the size of the lobster tail.
- Cook 90-170 grams of lobster tail for 4-6 minutes.
- Cook 170-200 grams of lobster tail for 6-8 minutes.
- Cook 230-280 grams of lobster tail for 8-10 minutes.
- Cook 280-450 grams of lobster tail for 9-11 minutes.
- Cook 450-570 grams of lobster tail for 10-12 minutes.
Step 5. Grab the lobster tail using tongs
When the cooking time is up, remove the pan from the stove and turn off the heat. Carefully pick up the lobster tail with tongs. Check to see if the meat in the center of the lobster tail is thoroughly cooked. The meat should have an opaque white color. If not, steam the lobster tails again for 1 or 2 minutes.
Step 6. Serve the lobster tails with the drawn butter
Make drawn butter by melting the butter over low heat. If you wish, you can add lemon juice or pepper and salt to it. Next, dip the lobster tail meat in butter and enjoy!
Method 2 of 3: Grilling Lobster Tails
Step 1. Preheat the oven to 180 °C and melt 1 stick of butter
Slice the butter into small pieces, then place on a small saucepan or heatproof plate. Butter can be melted in the microwave or on the stove. Use 1-2 tbsp. (15–30 ml) butter for each lobster tail.
Step 2. Cut the lobster shell using kitchen shears and remove the veins
Tuck kitchen scissors between the shell and the lobster meat. Cut the lobster tail downward until it reaches the fan at the tail. Spread the shell out with your fingers to separate it and loosen the flesh from the shell. Take the vein in the middle of the tail by pulling it with your hands or cutting it with scissors.
Step 3. Place the lobster tails on the baking sheet and grease them with melted butter
Arrange the lobster tails with the meat on top so they don't overlap in the pan. Depending on the number of lobster tails cooked, you may need to use more than one pan. Apply melted butter to the lobster tail using a pastry brush.
Step 4. Bake the lobster tails for 15 minutes or until the meat temperature reaches 60-63 °C
Measure the temperature at the thickest part of the meat using a meat thermometer. Do not allow the lobster tail to reach a temperature of more than 60-63 °C because the meat will be chewy and overcooked.
Step 5. Remove the lobster tails and serve with lemon wedges
Carefully remove the baking pan from the oven while wearing oven mitts, then turn off the oven. Place each lobster tail on a plate, add 1 or 2 lemon wedges, and serve immediately. If you wish, you can add more melted butter to the lobster tail.
Method 3 of 3: Burning Lobster Tail
Step 1. Heat the grill to medium heat
You can use a charcoal or gas grill to sear the lobster. Make sure the grill is completely clean, with no charcoal or food left over from the previous roast.
Step 2. Cut the lobster tail using kitchen scissors, then remove the veins
Slide the kitchen shears between the shell and the lobster tail meat. Cut the center of the shell downward, but leave the fan at the tail. Pry the shell and remove the lobster meat from the shell using your fingers. Next, cut or pull the veins that stick along the center of the lobster tail.
Step 3. Apply olive oil on the lobster tail, then add salt
Use a pastry brush to apply olive oil to the lobster tails. This is to prevent the lobster from sticking to the grill. Season the lobster meat with salt to taste.
Step 4. Grill the lobster tail with the cut side down for about 5 minutes before you flip it over
Carefully arrange the lobster tails in the grill with the cut side down, over direct heat. Bake for 5 minutes or until the color of the shell turns light. After that, flip each lobster tail using tongs.
Step 5. Butter the meat and re-grill the lobster tails for another 5 minutes
Use a spoon or brush to apply 1 tbsp. (15 ml) melted butter on lobster tail. If you wish, you can first add the chives, garlic, tarragon, or other herbs and spices to the butter. Cook the lobster tails for 4 minutes. Lobster meat is done when the flesh turns opaque white.
Step 6. Take the lobster tails from the grill and serve with the lemon wedges
Carefully remove the lobster tail from the grill with tongs, and turn the grill off. Place the lobster tails on a plate. Next, cut the lemon into four or eight slices, then place 1 or 2 lemon slices on each plate. Garnish each plate with a few sprigs of chives, and serve with butter. Enjoy your lobster tail!
Tips
- If using frozen lobster tails, make sure to thaw them first!
- You can also boil lobster tails the normal way, boil them in butter, or add stuffing to them!
