Steamed Lobster Tails

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.

Course Appetizer, Main Course

Cuisine American

Keyword how to steam lobster tails, steamed lobster tails

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 57kcal

Author Tanya

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.

Nutrition