steamed lobster tails

Our Lobster Tails recipe is going to be one of your favorites, after all...who doesn’t love to eat lobster? Now you can learn how easy it is to make lobster tails, 7 different ways, at home for a lot less money than it costs to eat them in a restaurant. They are delicious to eat and will only take a short time to cook them. You can decide which ways are your favorites and then make them over and over again.

How to Cook Lobster Tails (7 Ways)

Lobster Tails

Butter

¼ tsp Old Bay

¼ tsp Black Pepper

¼ tsp Garlic Powder

½ tsp Parsley, dried or finely chopped fresh

Get a large pot and fill it about ⅔ full with water. Salt the water and now boil it.

When the water is boiling, put your lobster tails in the water, gently so that you do not get burned, one at a time with a pair of tongs.

Set your timer for 3-5 minutes, which is usually good for 2/ 4oz tails.

But the only true way to know if your lobster tails are done is to use a thermometer and when it reads 145 degrees then your yummy tails are done.

Remove from the water and cut the shell off and have a feast with some drawn butter for dipping!

Place a steamer basket in the bottom of the pot.

Add about 2 inches of water to the pan, cover it and bring it to a boil.

Now it’s time to add your lobster tails, again with tongs so that you do not burn yourself, and cover the pot again so that they can steam.

To test with a thermometer to make sure that they are cooked. The meat will look white and firm. For 2/ 4 oz tails it will take 4-6 minutes to cook.

Remove them from the pot, take off the shell and serve.

Split the lobster tail’s shell lengthwise with kitchen scissors, from the open end to the fin, making sure to still leave the meat attached on the fin end, as you spread open the shell and either leave the meat entirely flat in the shell or pull up the meat and place it on top of the shell. Now place the tails on a baking sheet or pan.

Brush some melted butter over the lobster meat and then sprinkle with the spices of your choice.

Bake the tails at 425 degrees, following the chart. For 2 tails, about 4 oz each, set the timer for 8-10 minutes, but check it with the thermometer by 8 minutes. Take them out of the oven when the thermometer says 145 degrees.

Remove them from the oven and brush with more butter or dip in some drawn butter.

Take your lobster tail and, with a pair of kitchen scissors, cut the shell down the middle lengthwise to butterfly them open, leaving the shells on.

The next thing you can do is brush the sails on all sides with melted butter or olive oil. Then sprinkle on the desired spices.

Put them on the grill and cook until the shells are bright red and the meat is white, probably around 8 minutes, but check them with the thermometer before then and watch them so that they do not burn. The internal temp should be 145 degrees.

Remove the tails and place them on a plate or tray, allowing them a few minutes to cool. Serve with drawn butter.

Again we need to start off by taking a pair of kitchen scissors and cutting the shell lengthwise from the open end to the fin while making sure to leave the meat attached at the fin end.

Pull the meat out of the shell and use the shell for a stand as you place the meat on top of the shell.

Lay the tails on a baking sheet and brush with melted butter, and sprinkle them with your favorite seasonings.

Broil them for 5-10 minutes until they are lightly browned or until the temperature with the thermometer reaches 145 degrees.

After coming out of the oven brush them with more melted butter or serve with drawn butter for dipping.

Using a non-stick frying pan, for these tails.

Split the lobster tails lengthwise the same way we did in the other methods of cooking, making sure to cut from the open end to the beginning of the fin.

Pull out the lobster meat, using the top of the shell as a resting place for it. Brush them with melted butter and sprinkle on your favorite spices.

Turn on the stove burner to medium-high, add some butter or oil to the pan and when it is heated place the tails in the pan. Saute on both sides while rotating from side to side, for about 5 minutes or until the meat looks white. Check the temperature with a thermometer which should read 145 when they are done.

Remove from the pan and serve with drawn butter.

Split the shells down the middle lengthwise and remove the meat entirely from the shell.

In a non-stick frying pan place about 3-4 tablespoons of water and simmer over medium heat.

Add 2 sticks of butter, 1-2 tablespoons at a time until all of the butter is melted. Do not boil, keeping the temperature to 160-175 degrees.

Add the lobster meat and cook for about 5-7 minutes while turning several times and making sure not to boil them. If it boils the butter will separate.  Poached lobster should have an internal temperature of 145 degrees.

These steamed lobster tails are tender, juicy, and succulent! They&#39;re steamed in a pot of water with flavorings until perfectly cooked!

Steamed Lobster Tail

lobster tails

lemon slices

garlic

herbs

Old Bay seasoning

peppercorns

Butterfly the tails.

Butterfly the tails: Using kitchen shears, cut a straight line down the top center of the shell to just before the tail fins. Spread the shell open, lift the meat out, and place it on top of the shell. Use a spoon to help detach the meat from the shell if needed. Optional: Insert a toothpick or skewer into the meat to keep it from curling.

Boil water in a steamer pot.

Fill Steam Pot: Fill a steaming pot with 1 to 2 inches of water and add optional seasonings if using. Bring to a boil. Place the lobster tails into a steamer basket and insert it into the pot, making sure the water doesn&#39;t reach the lobster.

Steam lobster tails.

Steam: Steam the lobster tails with the lid closed until fully cooked, about 6 to 8 minutes for small to medium tails and 8 to 10 minutes for large tails. Check after 5 minutes to prevent overcooking, but avoid opening the lid otherwise.They&#39;re fully cooked when the flesh is firm to the touch and white and opaque in color. The shells should be bright red and the internal temperature should reach 140°F to 145°F at the thickest part of the meat. Serve with melted butter and lemon. Enjoy!

These tender steamed lobster tails are butterflied, then steamed in a steamer pot, and served with homemade garlic butter. This recipe is written as a side dish, but can be used as a main course- just triple the serving size!

Butterflied Steamed Lobster Tails with Herb Butter

lbs lobster tails (see note 1)

butter

lemon

parsley

salt

Thaw the lobster tails if frozen.

Mince the garlic. Chop the parsley. Slice the lemon in half.

On medium-high heat, add the butter to a small saucepan. Once the butter is melted, add the minced garlic. Fry the garlic for about a minute, or until it starts to change colors.

Squeeze the lemon. Add the freshly chopped parsley continuing to stir for about 30 seconds.

Remove the garlic butter sauce from the heat.

How to Make the Garlic Butter

Butterfly the lobster tails.

Add the butterflied lobster to the steamer tray, with the meat side facing down.

Steam the lobster until the meat turns red and is cooked through. Steam time depends on the size of the lobster. See note 2.

Pour the garlic butter sauce on top. Serve with some lemon wedges.

How to Steam Lobster Tails

https://content.jwplatform.com/videos/f514RXkx.mp4

Tender lobster tails are steamed to perfection, then drizzled with homemade garlic butter.

Steamed Lobster Tails with Garlic Butter

This recipe show you how easy it is to cook steamed lobster tails. First butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus.

Steamed Lobster Tails

lobster tails (4-oz each, rinsed and butterflied)

lemon (sliced)

water

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.

Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded. Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.

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How to Cook Lobster Tails (7 Ways)

Steamed Lobster Tail

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Steamed Lobster Tails

Top 4 steamed lobster tails recipes from across the web

The most viewed steamed lobster tails recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Cook Lobster Tails (7 Ways)

Steamed Lobster Tail

Butterflied Steamed Lobster Tails w...

Steamed Lobster Tails

The most viewed steamed lobster tails recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine