My family love lobster and in this recipe post I show you how easy it is to cook steamed lobster tails. I 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. Cooked this simply, this is a dish you will return to again and again.
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Lobster can be a tricky shellfish to cook, particularly if you cook it whole. Which is why I like to cook lobster tails. I always start by butterflying the tail, so that the whole tail cooks evenly. Steaming the lobster tails also helps as this is a gentler cooking method and keeps the lobster meat tender and sweet.
Not only does lobster tail taste delicious, it is good for you too. Lobster tail is a lean protein, contains vitamins and minerals and is rich in omega-3 fatty acids.
If you enjoy eating shellfish, then try some of my favorite seafood recipes: Air Fried Lobster Tail, Air Fryer Crab Cakes, Air Fryer Crab Legs, Air Fryer Lemon Garlic Shrimp, Jamaican Jerk Shrimp, Seafood Boil, or my Crispy Air Fryer Fried Shrimp.
Ingredients
Here’s what you will need to make the best steamed lobster tails:
- Lobster – I use whole fresh lobster tails.
- Lemon – Fresh lemon, sliced.
- Water
How to steam lobster tails
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.
Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.
Serve the lobster tails as they are or with some melted butter and a slice of lemon.
How to butterfly a lobster tail
The butterflying of lobsters is very easy and it makes the lobster meat easier to eat. It also looks pretty on a plate. The only tools you need are sharp kitchen shears and your hands.
To butterfly a lobster tail, use the kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.
If your lobster tail needs to be deveined, devein it at this time.
Expert Tips
These tips will help you make the best steamed lobster tails you’ve ever tried.
- If you don’t have a steamer pot, you can fit a steamer basket into a large pot, it will work just the same.
- Bring the water to the boil, before you add the lobster tails to the steamer basket. This will stop them from overcooking.
- If you want to check the internal temperature of the lobster once it’s cooked, a probe thermometer is the easiest way to do this.
Flavor variations
- Fresh lobster tails will give you the best flavor, but you can use frozen lobster tails. If using frozen tails, defrost them in the refrigerator first before butterflying and cooking.
- Add a little extra flavor and serve the lobster with my Garlic Herb Butter.
- For a dairy free option, swap the melted butter for a little olive oil warmed with lemon zest and some minced garlic.
- Enjoy a seafood feast, and provided you don’t overcrowd the steamer pan, you could also add fresh shrimps, scallops and clams. Just ensure you adjust the cooking times for smaller pieces of seafood.
What to serve with steamed lobster tails
I don’t want anything to overpower the flavor of the lobster meat, so I serve it with some melted butter and a wedge of fresh lemon for squeezing over. This dish can be served as an appetizer or doubled up as dinner main dish, which I would serve with a light and refreshing side salad like my Southern Cucumber Salad.
You can also steam the lobster tails and add them to Lobster Mac & Cheese.
How to store
To refrigerate: Steamed lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through but does not overcook.
To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.
FAQs
If I was cooking a whole lobster I would boil it. However, when it comes to cooking lobster tails I prefer to steam them, as steaming is a gentler cooking method resulting in tender lobster meat. Also, with steaming, you keep all the flavor in the lobster as none of it escapes into the cooking water.
Yes, you can either butterfly the lobster tail as I have done in this recipe (see instructions above), or you can split the tail in half length-wise. A lobster tail is thick, so cutting the lobster tail ensures an even cook, whereas if you left it whole, it would be tough around the outside and just cooked in the center.
The length of time to steam lobster tails depends on their size. As a general guide:
Small (4-ounce) lobster tails need about 6-8 minutes.
Medium (6-ounce) lobster tails need about 8-10 minutes.
Large (8-ounce) lobster tails need about 10-12 minutes.
Extra-large (12-ounce) lobster tails need about 15-20 minutes.
Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.
Looking for more steamed recipes? Try my steamed cheeseburgers recipe.
If you have tried this Steamed Lobster Tails recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Steamed Lobster Tails
Ingredients
- 4 lobster tails 4-oz each, rinsed and butterflied
- 1 lemon sliced
- water
Instructions
- 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.
- Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.
- Serve the lobster tails as they are or with some melted butter and a slice of lemon.
Notes
- To butterfly a lobster tail, use kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.
- The length of time to steam lobster tails depends on their size. As a general guide:
- Small (4-ounce) lobster tails need about 6-8 minutes.
- Medium (6-ounce) lobster tails need about 8-10 minutes.
- Large (8-ounce) lobster tails need about 10-12 minutes.
- Extra-large (12-ounce) lobster tails need about 15-20 minutes.
- Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.