Steamed Lobster Tail

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This Steamed Lobster Tail recipe is ready in under 15 minutes. This is an easy dish that results in tender and juicy meat that practically melts in your mouth. The steaming process is foolproof and works every time. It ensures that the natural flavors of the lobster are preserved and never overcooked.

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This is my favorite cooking method because it always results in the perfect texture!

Why You Will Love This Recipe

• Preserving Flavor and Texture: Steaming is a gentle cooking method that helps preserve the delicate flavor and texture of lobster meat. It minimizes the risk of overcooking and keeps the meat tender and juicy.
• Even Cooking: This method ensures even cooking throughout the lobster tail. The steam surrounds the lobster, cooking it from all sides simultaneously.
• Quick Cooking Time: This is a relatively quick cooking method, allowing you to prepare lobster tails in a shorter time compared to other methods.
• Ease of Preparation: Steaming is a straightforward cooking method that doesn’t require a lot of preparation. It’s a simple method without the need for extensive equipment or skills.
• Avoiding Boiling Water: Some people prefer steaming over boiling lobster tails because it eliminates the need for submerging the lobster in boiling water, which can be intimidating for some home cooks.

What Type of Lobster to Use

There are two main types of lobster tails available: cold water and warm water.

Cold-water lobster tails are typically considered to be of higher quality and have a sweeter, more delicate flavor. They come from the North Atlantic (often Maine) and are caught in colder waters. Coldwater lobsters are larger than warm-water and have more meat. Because they live in cold temperatures their meat gets a lot firmer than those from warm water, which will produce tender meat when properly cooked.

Warm water lobster tails are less expensive and have a slightly softer texture and milder flavor. They come from the Caribbean, South Africa, and Australia, and are caught in warmer waters. They are not as sweet and delicate as cold-water lobster tails.

Lobster tails are typically 6-8 oz in size. I always use cold-water tails.

Lobsters are always dark in color when you buy them. They turn bright orange and red once cooked.

How to Thaw and Clean

Thaw in the fridge overnight. You can also place them in cold water for 30 minutes. Be sure to check out our guide on How to Clean and Prepare Lobster Tails here.

How to Butterfly Lobster Tails

My favorite way to serve the dish is to butterfly it. If you’ve never done it, it may take some practice. Butterflying involves cutting it lengthwise down the center, leaving the tail fin intact, so that it can be opened like a book.

This method also allows heat from the smoker to penetrate every piece of the tail’s meat. It allows the lobster tail to cook evenly, so you don’t overcook it. It also looks beautiful. Check out our detailed step by step tutorial on How to Butterfly Lobster Tails here.

1. Pat the lobster dry.
2. Use kitchen shears to cut through the top of the shell, starting at the base of the tail and cutting all the way to the end of the tail. Stop just before the fin of the tail.
3. Flip the tail over and then press down onto the ribs. Crack each one. This will work wonders at making it easier to pull the meat out on the other side.
4. Carefully open the shell like a book, without cutting through the meat. Slip your fingers under the meat and the shell and lift it out to prop over the shell.
5. Remove the vein that runs through the center of the meat.

How to Steam Lobster Tails

1. Fill a large pot with 1-2 inches of water. Bring the water to a boil.
2. Once the water is boiling, place a steamer basket or metal colander into the pot.
3. Arrange the prepared lobster tails in the steamer basket or colander, shell side down.
4. Cover the pot with a lid and let the lobster tails steam.
5. Carefully remove the steamer basket or colander from the pot.

How to Tell When it’s Finished Cooking

The most precise way to know when the lobster is done cooking is to insert a probe or meat thermometer in the thickest part of the tail. When the internal temperature reaches between 130 to 140ºF the lobster is done. Here are more tips:

• The color of the meat should change from translucent to opaque white.
• The meat should be firm, but not rubbery.
• The tail should curl under and the meat should be easy to pull away from the shell.

Be careful not to overcook the lobster tail. Overcooked lobster is rubbery and lacks taste and flavor.

How to Reheat

The best way to reheat is in the air fryer at 350 degrees until warm or seared in a pan with butter. The more you reheat it, the tougher the texture will become so be cautious.

Pair With These Recipes

Slow Cooker Crockpot Cheesy Potatoes
Au Gratin Potatoes with Bacon and Cheese
Roasted Brussels Sprouts with Garlic
Collard Greens with Smoked Turkey

More Lobster Recipes

Lobster Tacos
Air Fryer Lobster Tail with Lemon Garlic Butter
Lobster Ravioli with Tomato Cream Sauce
Lobster Pizza
Lobster Grilled Cheese
Smoked Lobster Tail

Drizzle this in our Seafood Garlic Butter Sauce.

Steamed Lobster Tails

This Steamed Lobster Tail recipe is ready in under 15 minutes. This is an easy dish that results in tender and juicy meat that practically melts in your mouth. The steaming process is foolproof and works every time. It ensures that the natural flavors of the lobster are preserved and never overcooked.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Course dinner, lunch

Cuisine American

Servings 2 lobster tails

Calories 182 kcal

Equipment

• Steamer Basket

Ingredients

  

1x2x3x

• 2 lobster tails 6-8 ounces each is standard size.
• Old Bay Seasoning Feel free to use your favorite seafood seasoning.
• salt and pepper

Instructions

 

• Fill a large pot with 1-2 inches of water. Bring the water to a boil. Use enough water to fill the pot without the steamer basket touching the water.
• While the water is coming to a boil, prepare the lobster tails. Use kitchen shears to carefully cut through the top shell of each lobster tail lengthwise, starting from the open end and stopping just before the tail fin.
• Gently spread open the shell to expose the lobster meat. See notes above for detailed steps on how to butterfly the tail if preferred. Sprinkle Old Bay, salt, and pepper over the lobster meat.
• Once the water is boiling, place a steamer basket or metal colander into the pot. Ensure that the bottom of the basket or colander does not touch the boiling water.
• Arrange the prepared lobster tails in the steamer basket or colander, shell side down.
• Cover the pot with a lid and let the lobster tails steam for about 6 to 8 minutes, depending on the size of the tails. The meat should be opaque and firm to the touch when cooked through. The shells will also turn a vibrant red color.
• Carefully remove the steamer basket or colander from the pot, using oven mitts or tongs to protect your hands from the hot steam. Transfer the steamed lobster tails to a serving platter.
• Drizzle in butter if preferred.

Notes

• Feel free to double the recipe and ingredients. Cook the amount that you need.
• Cook time will vary depending on the size of the lobster you use. You will need to watch it and check on it as it cooks, to avoid overcooking it. If you overcook the lobster it will be rubbery and tough.
• If you’ve never butterflied lobster, it may take some practice. You may not get it right the first or second time.

Nutrition

Serving: 1lobster tailCalories: 182kcalCarbohydrates: 1gProtein: 32gFat: 3g

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