Steamed Lobster Tails
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.
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.
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: 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.
Nutrition
Calories: 39kcalProtein: 8gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 61mgSodium: 202mgPotassium: 95mgVitamin A: 10IUCalcium: 40mgIron: 0.1mg