How to Cook Lobster Tails

Did you know that omega-3 fatty acids can improve your mood? If that’s not a great reason to eat lobster tails, then we don’t know what is.

Still on the fence?

Okay, lobster tails not only contain the coveted omega-3s, but they’re high in protein and low in fat. Add to that the fact they’re downright delicious, and learning how to cook lobster tails needs to be in your future.

So, what exactly are lobster tails? And what lobster tail cooking tips will get you perfect results every time? Here are some tips to get you cooking lobster tails the right way.

What Are Lobster Tails?

Lobster tails are actually the abdomen as well as the tail end of a lobster. While whole lobsters are delicious, they’re expensive when arguably the best meat is in the tail. Lobster tail meat is firmer than the claws, easy to access, and easy to cook.

When buying lobster tails, you can get them fresh or frozen. If you do buy them frozen, defrost them before use.

Lobster tails cook up fast, so keep an eye on them – overcook them and they’ll go dry and rubbery. Use an instant-read thermometer for the best results – don’t let the internal temp go over 140°F.

Cooking Lobster Tails

When learning how to cook a lobster, tail meat will give you great results and a wide variety of cooking methods to try. And with its mild, sweet flavor, lobster goes with practically any sauce.

Here are a few lobster tails cooking tips to keep up your sleeve.

Steamed Lobster Tails

For a quick and easy way to cook lobster tails, steam them. Simply bring 1 inch of water to a boil in a pan, stir in some salt and add your steamer basket. Place the lobster tails (shell on) in the steamer, cover, and cook for 8 minutes.

Serve these steamed lobster tails with melted butter to savor the flavor of that sweet, moist meat.

Poached Lobster Tails

Remove the tails from their shell for this method. Lobster tails can be poached in stock made from the shells, but for a rich and nutty flavor, we like to use butter.

Add a couple of tablespoons of water to a medium-hot skillet, and heat until simmering. Next, add some butter, give it a stir, and make sure it doesn’t boil.

Add in the lobster tails and simmer for 6-8 minutes, basting with the butter for great flavor. Turn the tails halfway through cooking. Remember, you are poaching, not boiling, your tails so stick to medium heat and don’t overcook them.

Serve these butter-poached lobster tails as-is, with your choice of side, and the buttery cooking liquor drizzled on top.

Grilled Lobster Tails

Grilling lobster tails is a great way to bring out the sweet flavor of lobster meat while throwing in the delicious smoky char of the grill.

First, butterfly your lobster tail. To do this, using hardy kitchen shears, cut through the upper section of the lobster tail along with the meat. Don’t cut through the bottom shell or the tail fan. Then, gently pull the tail open, spreading apart the two halves you cut through.

Coat your tail meat with butter, garlic, or any spices you like, and then pop them on the grill meat-side down. Grill for 4-5 minutes, and then flip them over. Cover and cook until the shell turns orange.

Serve with a squeeze of lemon, tartar sauce, or garlic sour cream.