Published February 12, 2025. This post may contain affiliate links. Please read my disclosure policy.
These steamed lobster tails cook in under 10 minutes and are finished with plenty of melted butter to make delicious, succulent lobster meat that you won’t want to stop eating. One of my favorite aspects of this recipe is its versatility by serving it with different sauces and side dishes to make it the ultimate meal.
I could eat lobster every day if I had the option, especially if it wasn’t so pricey. However, it goes on sale, especially after a holiday, when I usually pick it up. I could eat steamed lobster with just about anything, and I especially love it in my surf and turf and my buttery lobster roll recipe. If you make either of these, I’m telling you they will be your new go-to dishes.
Steamed Lobster Tails
Steamed lobster tails are an excellent option for those looking for an easy, elegant, healthier choice for preparing lobster. This dish comes together a few minutes from preparation to the finished product. While I appreciate the health-conscious technique, I still finish it with melted butter because it brings much more flavor.
This recipe can be served as an appetizer or the primary protein, depending on the size of the tails you’ve purchased. There are also many ways to make it delicious outside of butter, like adding my homemade tomato amoigio sauce or using the classic chimichurri for the perfect compliment.
Ingredients and Substitutions
- Lobster – This dish has two main options: lobster tails from warm or cold waters. The warmer water lobster tails tend to be cheaper, and while they are still incredibly delicious, I prefer to go the cold-water route because of their sweeter, delicate flavors. No matter which route you go. Any tail of any size will work in this recipe.
- Butter – Using unsalted butter is always better when cooking or baking so that you, the cook, can completely control the amount of salt going into your food. However, adding garlic compound butter takes these tails to another level. However, you could either do a less complex Maître D’ butter.
- Herbs – I almost always finish the steamed lobster tails with either minced fresh parsley or chives. This not only adds colors but also gently compliments flavors to the tails.
- Lemon – I usually serve the lobster with a side of lemon so that whoever you feed them can squeeze some on themselves. This little hint of clean acid will make the dish better.
- Seasoning – Using butter, you must season the tails with salt and pepper.
How to Make Steamed Lobster Tails
Prepare the pot: I add a small amount of water to the bottom of the pot and turn the heat up to low medium. There’s not much in there, and it will heat up quickly. Be sure it has a basket and a lit to accompany that pot.
Season the water: Since there is no butter or anything on it while cooking, I generously season the water so that it steams and seasons the lobster.
Add the Basket: Next, place it in the pot, ensuring no water creeps up into the bottom of the basket.
Steam the lobster: Place the lobster tails in the shells directly into the basket. Place on a lid and steam the tails for 6 to 8 minutes, depending on the size. The lobster is done when it reaches 165° internally.
Rest the lobster: I remove the tails and let them rest for 2 to 3 minutes to cool down slightly. Then, using kitchen shears, start at the opening of the tail on top and cut your way back just until you reach the tail. I prefer to use a knife and gently slice down through the shell, starting from the tail and working forward.
Expose the Meat: I next open up the shells a bit more and pull the meat away so that it can be easily removed. You can place the cooked meat on the shell or serve it in the shell as I did. I drizzle a few tablespoons of melted butter onto the meat.
Serve the lobster: Garnish the lobster with optional minced fresh parsley or chives. I always add a few lemons and melted additional butter to the side.
Serving Suggestions
These steamed lobster tails have straightforward flavors and can pair well with hearty potatoes or be kept on the lighter side with vegetables.
I love pairing this with creamy risotto because it just makes the lobster better because of how rice the rice is. In addition, placing the tails right on top of my roasted garlic mashed potatoes is a can’t-miss combo.
Chef Tip + Notes
Steaming lobster tail is a simple, quick way to get something extra special on the table. However, it all starts with ensuring they are cooked perfectly, and using a thermometer is the best way to do that. Once they reach 135°F internally, take them out of the basket and serve them immediately.
- Cook according to size: I usually cook 10 to 14 ounces of larger lobster tails for an additional 2 to 4 minutes.
- Give it more flavor: While plain unsalted butter is good, take this steamed lobster to the next level by adding herbs and garlic. I promise you won’t regret it.
- Sauces are good: Lobster has a neutral, slightly sweet profile, so I often serve it with a creamy or herb sauce. I promise it can handle just about anything you want to put on it.
Make-Ahead and Storage
Make-Ahead: For the best flavor, texture, and juiciness, I recommend eating this as soon as it is done cooking. If you wait too long or overcook it, it can become overly tough and chewy.
How to Store: I cover them in a container or with plastic wrap and keep them in the fridge for up to two days.
How to Reheat: While I never recommend reheating lobster because it can cause them to overcook, I also recognize these aren’t cheap, and you want to eat them. Reheat the tails by restreaming them using the same process I did for only 2 to 3 minutes. Finish them again with melted butter.
More Lobster Recipes
Steamed Lobster Tails
Ingredients
- 3 4-6- ounce cold or warm-water lobster tails
- 1 stick melted unsalted butter
- lemon wedges
- coarse salt and freshly cracked pepper to taste
- melted unsalted butter for serving
- optional minced fresh parsley or chives for garnish
Instructions
- Add a small amount of water to the bottom of a pot and turn the heat up to low medium. There’s not much in there, and it will heat up quickly. Be sure it has a basket and a lit to go along with that pot.
- Since there is no butter or anything on it while cooking, I generously season the water so as it steams; it seasons the lobster.
- Next, place it in the pot ensuring no water is creeping up into the bottom of the basket.
- Place the lobster tails in the shells directly into the basket. Place on a lid and steam the tails for 6 to 8 minutes, depending on the size. The lobster is done when it reaches 165° internally.
- Remove the lobster tails and let them rest for 2 to 3 minutes to slightly cool down.
- Using kitchen shears, start at the opening of the tail on top and cut your way back just until you reach the tail. I prefer to use a knife and gently slice down through the shell, starting from the tail and working forward.
- Open up the shells a bit more and pull the meat away so that it can be removed with ease. You can place the cooked meat on the shell or serve it in the shell as I did.
- Drizzle a few tablespoons each of melted butter onto the meat.
- Garnish the lobster with optional minced fresh parsley or chives. I always add a few lemons and melted additional butter to the side.
Steamed Lobster Tails