Step 1

Open the Instant Pot lid and place the trivet rack inside the stainless-steel inner pot.

Step 2

Then pour the water into the Inner Pot.

Step 3

Using a sharp knife or kitchen scissors, carefully cut a straight line from the top of the lobster tail shell down to the tip of the tail to expose the lobster meat.

Step 4

Devein and remove any grit, if applicable.

Step 5

Then pull the shell down so the lobster meat sits on top of the shell, creating a "butterflied" appearance. (Ideally, you want the lobster meat exposed on top of the body, but if not, the slit down the shell is all you need for proper pressure cooking.)

Step 6

Arrange the lobster tails on top of the trivet with the shells facing down and the lobster meat up.

Step 7

Place pats of butter on top of the lobster meat.

Step 8

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 1 minute.

Step 9

When the cooking time is finished, do a quick pressure release to open the Instant Pot lid: move the valve to ‘venting’ and manually release the remaining pressure.

Step 10

Remove the lobster tails from the Instant Pot using the trivet rack handles with an oven mitt.

Step 11

Serve with lemon wedges and melted butter, or Cajun butter garlic sauce, and enjoy!

Step 12

*Instructions for Cajun garlic butter sauce are below in the recipe notes.