Steaming Lobster Tails: Using Your Rice Cooker

Lobster is often reserved for special occasions at pricey restaurants, but it can be cooked at home in a variety of ways, including steaming, baking, broiling, grilling, and boiling. This article will focus on the question of whether it is possible to steam lobster tails in a rice cooker.

Lobster tail steaming time: 5-12 minutes depending on size

Lobster tails can be steamed in a rice cooker or on the stove, depending on your preference. The steaming time will depend on the size of the lobster tails, with smaller tails requiring less time and larger tails requiring more time. On average, lobster tails should be steamed for 5-12 minutes, with 5 minutes being suitable for 5-ounce tails, 8 minutes for 8-ounce tails, 10 minutes for 10-ounce tails, and 12 minutes for 20-ounce tails.

It is important to note that the suggested cook times are just a guide, and adjustments may be necessary depending on the specific stove or rice cooker being used. Additionally, if the tails are slightly undercooked, they can always be placed back into the steamer or pot for additional time.

When steaming lobster tails, it is recommended to use a steamer basket placed over boiling water. The water level should be about 1 inch deep, and the steamer basket should be placed just above the water level. The lobster tails should be placed cut-side up in the basket and covered with a lid to contain the steam.

To ensure the lobster tails are fully cooked, look for firm and white opaque flesh with bright red shells. The internal temperature of the thickest part of the meat should reach 140°F to 145°F.

Lobster tail preparation: Defrost, cut and remove membrane

Defrosting

Lobster tails are often sold frozen, so it is important to defrost them before cooking. The best way to do this is to place the tails in the refrigerator for 24 hours before cooking. If you need to defrost them more quickly, you can leave them at room temperature for a few hours, or if you need them straight away, you can defrost them under running cold water.

Cutting

There are several ways to cut a lobster tail, depending on how you plan to cook it.

If you are boiling or steaming the lobster tails, it is best to leave the meat in the shell until it is cooked. Once cooked, you can cut the shell from tip to tip to access the meat.

If you are baking, grilling, broiling, or pan-searing the lobster tails, you can cut the meat out of the shell before cooking. To do this, use a sharp, heavy chef's knife to cut all but a small amount of the meat out of the shell. Be careful not to cut the shell the entire length. Leave the tail flap and one inch of the shell intact, then separate the meat from the shell, except for the intact area at the tail. Close the shell under the meat, allowing the meat to rest on top.

Alternatively, you can "butterfly" the lobster tail. Hold the tail in one hand with the top of the hard shell facing up. Using sturdy kitchen shears, cut through the top of the shell and the meat, stopping just before the bottom shell. Don't cut through the wide end of the tail. Using your thumbs and fingers, gently spread the halves of the tail apart, keeping the meat attached near the end. Gently separate the meat from the back of the shell, keeping the base attached, and lift the meat over the shell. Squeeze the shell halves back together so that the meat rests on top.

Removing the Membrane

It is not clear from the sources whether or not you need to remove the membrane from the lobster tail. However, if you do need to remove it, this can be done by cutting down the middle of the hard rounded side of the shell with kitchen shears or heavy scissors. Place your hands on each side of the shell and push down until the tail pops about halfway out of the shell. Rinse the tail under cold water to remove any grit or shell fragments.

Lobster tail cooking alternatives: Boiling, baking, grilling, broiling

While steaming is a popular way to cook lobster tails, there are several other methods you can use to cook them, including boiling, baking, grilling, and broiling. Here is a detailed guide on how to cook lobster tails using these alternative methods.

Boiling

Boiling is a great option if you don't have a steamer basket. Simply use a pot that is large enough to completely submerge the lobster tails in water. Stick a skewer through each thawed lobster tail to prevent curling and achieve a prettier presentation. Drop the tails into a pot of salted boiling water, cooking a 5- to 6-ounce lobster tail for about 5 minutes. Transfer the cooked lobsters to a bowl of ice water and serve with lemon halves and butter.

Baking

Baking lobster tails gives you a fancy presentation, similar to what you might find in restaurants. First, cut a slit down the length of the top lobster shell using kitchen shears. Slide a spoon underneath each shell half to separate it from the meat. Pull the lobster meat up through the shell, leaving the very end of the tail inside to keep everything connected. Brush the lobster meat with butter and season with salt. Bake the lobster tails in an oven at 350 degrees Fahrenheit until an instant-read thermometer reaches 140 degrees Fahrenheit.

Grilling

Grilling is a great option during the summer, as it allows you to cook a large batch of tails and easily monitor their progress. Start by butterflying the lobster tails. Cut the top shell of the lobster tails lengthwise with kitchen shears, then cut through the tails with a knife to split them into two pieces. Brush the lobster meat with butter and season with salt. Place the lobster halves shell-side down on the grates of a medium-high grill. Grill until the shells turn bright red and the juices that come out of the shell turn white.

Broiling

Broiling is another excellent method for cooking lobster tails, as it is fast and foolproof. First, butterfly your thawed lobster tails by cutting the top shell lengthwise with kitchen shears, then cutting through the tails with a knife to split them into two pieces. Place the lobster halves flesh-side up on a wire rack inside a baking sheet. Brush the flesh with butter and season with salt. Broil the lobster tails until the shells turn bright orange, the flesh is opaque and cooked through, and the tails begin to curl, which should take about 4 minutes for 5- to 6-ounce lobster tails.

Lobster tail serving suggestions: Melted butter, lemon, garlic

Lobster tails are a delicious treat and can be cooked in a variety of ways, including steaming and boiling. While lobster is often considered an expensive treat, it can be cooked at home and is simple to prepare.

One of the best ways to serve lobster tails is with melted butter, lemon, and garlic. This combination is a classic for a reason and really lets the flavour of the lobster shine. The butter can be melted and mixed with garlic and lemon juice to make a dipping sauce. Alternatively, the garlic and lemon can be added to the butter after it has been used to baste the lobster tails during cooking.

To prepare the lobster tails, cut each tail in half lengthwise with a sharp knife. Rinse the tails under cold water to remove any shell fragments or grit. You can also use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail. Then, flip the tail over and crack the ribs in the centre to help open the shell. Loosen the meat from the shell and remove the vein if present. Work carefully, as the shells can be sharp. You can then lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top.

Lobster tails can be steamed in a rice cooker or on the stove. To steam on the stove, bring a large pot of water to a boil and place a steam insert into the pot so the water level is just below the steamer tray. Place the lobster tails on the tray, cover, and steam for 5-12 minutes depending on the size of the tails. For a 20-ounce tail, steam for 12 minutes. For a 5-ounce tail, steam for 5 minutes.

For a special occasion, try broiled lobster tails with garlic lemon butter. To make this, prepare the lobster tails as described above and place them in a roasting pan. Make a marinade with parsley, garlic, dijon mustard, salt, pepper, olive oil, and lemon juice. Brush the marinade over the lobster tails and dot each tail with butter. Broil the lobster tails on high for 10-11 minutes, or until the lobster meat is opaque and white in the centre. To make the garlic lemon butter, combine the drippings from the roasting pan with butter in a small saucepan and bring to a simmer. Pour this over the lobster tails or serve on the side as a dipping sauce.

Lobster tail storage: Refrigerate cooked tails for up to 4 days

Yes, you can steam lobster tails in a rice cooker/steamer. It's probably the easiest way to cook them!

According to the United States Department of Agriculture (USDA), cooked lobster tails can be safely stored in the refrigerator for up to 3-4 days. However, it's important to note that the quality of the lobster meat may start to deteriorate after the first day.

To ensure optimal freshness and food safety, follow these storage guidelines:

• Store lobster tails in an airtight container or wrapped tightly in plastic wrap or aluminium foil.
• Keep the lobster tails in the coldest part of the fridge, ideally at a temperature of around 32°F to 34°F (0°C to 1°C).
• Consume the lobster tails within 48 hours for the best quality and flavour.
• Do not leave cooked lobster tails at room temperature for more than 2 hours.
• If you don't plan to consume the lobster tails within 3-4 days, it is recommended to freeze them.

By following these storage instructions, you can enjoy your delicious lobster tails while maintaining their freshness and flavour.

Frequently asked questions