Ingredients
Lobster Tails
- 4 lobster tails
- 8 cups water (for boiling and steaming)
- ½ cup water or dry white wine (for baking)
Seasonings and Butter
- 2-4 tablespoons unsalted butter (melted)
- 2 teaspoons kosher salt (plus extra for seasoning)
- Black pepper (to taste)
- Paprika (to taste)
- 1 teaspoon finely minced garlic (for sauce)
- 2 teaspoons lemon juice (for sauce)
Instructions
- Defrost Lobster Tails: Place lobster tails in the refrigerator overnight. Alternatively, submerge them in cool water for 30 minutes, refreshing with cold water for larger tails until the flesh is flexible and no longer icy. Rinse and dry with paper towels.
- Butterfly the Lobster Tails: Using sharp kitchen shears, cut lengthwise down the top of the shell, stopping before the tail fin. Remove the dark digestive tract if present. Crack the shell ribs on the abdomen side to loosen the shell, then lift the meat carefully and place it on top of the shell for presentation.
- Steaming Method: Add 2 inches of water to a large pot and place a steamer basket inside. Bring to a boil. Add lobster tails, cover, and steam about 45 to 60 seconds per ounce until the meat is firm and the shell turns bright red. Season as desired.
- Baking Method: Preheat the oven to 425ºF (218ºC) with rack in the middle. Brush lobster tails with melted butter; season with salt, pepper, and paprika. Place in a baking dish with ½ cup water or white wine covering the bottom. Bake for 1 to 2 minutes per ounce until meat is firm and pinkish-white.
- Broiling Method: Position oven rack about 10 inches from the broiler. Place lobster tails flesh-side up on a foil-lined tray. Brush with melted butter and season. Broil on high for 5 to 8 minutes, checking closely after 4 minutes to avoid overcooking until meat is firm and shell is red.
- Grilling Method: Preheat grill to medium heat (350 to 400ºF, 177 to 204ºC) for 15 minutes. Clean and oil grill. Brush lobster tails with melted butter and season. Grill butterflied tails flesh-side up for at least 10 minutes until pinkish-white. For halves with shell on, grill flesh-side down 4 to 5 minutes, then flip and cook until done.
- Boiling Method: Boil 8 cups of salted water in a large pot, enough to cover tails. Add lobster tails carefully and boil about 1 minute per ounce until shells turn red and meat is opaque and pinkish-white. Remove and cool slightly before opening the shell, deveining, rinsing, and drying the meat.
- Lemon Garlic Butter Sauce (Optional): Melt butter in microwave or on stovetop. Whisk in minced garlic, salt, pepper, paprika, and lemon juice. Serve warm alongside cooked lobster tails.
Notes
- Cooking times may vary depending on the size of the lobster tails; always ensure the internal temperature reaches 135 to 140ºF (57 to 63ºC).
- Butterflying is ideal for baking, broiling, and grilling but not recommended for boiling.
- Seasoning amounts can be adjusted to taste; paprika adds color and mild flavor.
- For quicker thawing, replace the water halfway through when defrosting.
- Use fresh lemon juice in the garlic butter sauce for best flavor.
- Do not overcook lobster tails as the meat becomes tough and rubbery.
- Lobster tails are best served immediately after cooking with the butter sauce for enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Seafood
