Steaming Lobster Tails: Pressure Cooker Magic

Lobster is a delicious treat, but it can be tricky to cook. Overcook it, and you've wasted a lot of money. Many people stick to ordering lobster at a restaurant, but you can make it at home in an Instant Pot or pressure cooker. This method is faster and healthier than baking or cooking on the stovetop. You can steam lobster tails in an Instant Pot in just a few minutes, and they'll come out tender, sweet, and juicy.

Prepping lobster tails for steaming

Step 1: Rinse the Lobster Tails

Use cold water to rinse the lobster tails thoroughly. This step helps remove any grit or shell fragments that may be present.

Step 2: Cut the Lobster Tails

Before steaming, you'll need to cut the lobster tails to expose the meat. Place the tip of kitchen shears into the middle of the hard rounded side of each lobster shell and cut down to the tail fan, being careful not to cut the meat or your hand. Then, place your hands on each side of the shell and push down until the tail pops about halfway out. Rinse the tails again under cold water to remove any remaining grit or shell.

Step 3: Prepare the Cooking Vessel

Use a steamer basket or trivet in your pressure cooker. Place the lobster tails on top, making sure they are side-by-side and not stacked on top of each other. You want to ensure even cooking and avoid overcrowding.

Step 4: Add Water

Fill the pressure cooker with at least one cup of water. This water will create steam, so make sure there's enough to generate sufficient steam without submerging the lobster tails.

Step 5: Seasoning (Optional)

While not necessary, you can add some seasoning to the water for extra flavour. Try adding a few cloves of garlic (5-7 cloves) and fresh herbs like thyme and rosemary.

Step 6: Close the Cooker and Set the Timer

Close the lid of the pressure cooker and set the valve to the locking or sealing position. Set the cooker on "steam" mode and adjust the time according to the weight and doneness of your lobster tails. For frozen lobster tails, 4 minutes is a good starting point, while partially thawed tails may only need 3 minutes.

Step 7: Release Pressure and Serve

Once the timer goes off, carefully release the pressure from the valve. This step is important, as the steam will be very hot. After releasing the pressure, carefully unlock the lid and remove the lobster tails. Brush the lobster meat with melted butter, if desired, and serve immediately with lemon wedges and additional melted butter on the side.

Cooking time and pressure settings

The cooking time for lobster tails in a pressure cooker depends on their weight and whether they are fresh or frozen. For fresh lobster tails, the cooking time is generally between 1 and 4 minutes at high pressure. For frozen lobster tails, the cooking time is typically between 2 and 4 minutes. It's important to note that larger lobster tails may require additional cooking time. For example, one source recommends adding one minute to the cooking time for lobster tails weighing 10 ounces or more.

When cooking lobster tails in a pressure cooker, it's essential to use the steam setting or the pressure cook setting on low pressure if available. The "steam" setting is ideal because it creates even steam distribution, preventing the lobster from being undercooked or overcooked. If your pressure cooker does not have a "steam" button, you can use the ""pressure cook" setting on low pressure.

To ensure even cooking, it's recommended to butterfly the lobster tails before placing them in the pressure cooker. This involves cutting the shell down the back and separating the meat from the shell, allowing the meat to cook evenly and absorb the flavours of any seasonings or compound butter.

When cooking multiple lobster tails, it's best to use a steamer basket inside the pressure cooker. This ensures that the lobster tails are not overcrowded and allows for even cooking. The cooking time remains the same, but the pressure cooker may take longer to heat up and reach the desired pressure.

Once the cooking time is complete, it's crucial to release the pressure carefully. Most recipes recommend performing a quick release by moving the valve to the "release" position. This process usually takes about 1 to 2 minutes. After releasing the pressure, you can carefully open the lid and remove the lobster tails.

Some recipes suggest allowing the lobster tails to rest in the pot for an additional 10 minutes after the pressure is released to ensure they are thoroughly cooked.

Making a butter sauce

A delicious butter sauce is the perfect complement to steamed lobster tails. Here is a detailed guide on how to make a mouth-watering butter sauce to take your lobster tails to the next level:

Ingredients:

• Butter: Use unsalted butter for the best control over the flavour.
• Garlic: Minced or pressed garlic cloves will add a punch of flavour to your sauce.
• Lemon: Fresh lemon juice and lemon wedges will add a tangy citrus note to the sauce.
• Herbs: Fresh herbs like parsley, thyme, or rosemary will enhance the flavour and aroma of the sauce.
• Salt and Pepper: Season to taste with salt and freshly cracked black pepper.
• Other Options: For a more complex sauce, consider adding ingredients like Dijon mustard, chicken broth, or Old Bay seasoning.

Instructions:

• Melt Butter: Start by melting a generous amount of butter in a small saucepan over low heat. You can also use a microwave-safe bowl and melt the butter in short intervals, stirring in between.
• Add Aromatics: Once the butter is melted, add your garlic and any other aromatics like shallots or herbs. Sauté until fragrant, stirring constantly to avoid burning.
• Add Liquid: Pour in the lemon juice and any other liquids like broth or wine. Stir well and simmer gently for a few minutes to allow the flavours to meld.
• Season: Taste the sauce and adjust the seasoning with salt and pepper. Add more lemon juice or other ingredients to suit your taste.
• Serve: Your butter sauce is now ready to serve! You can drizzle it over the lobster tails or serve it on the side as a dipping sauce.

Feel free to experiment with the ingredients and adjust the recipe to your taste. You can also try different variations, such as a creamy butter sauce by adding some cream or milk to the mixture. Remember to prepare enough sauce, as it tends to be quite addictive!

Defrosting frozen lobster tails

Defrosting Lobster Tails in the Refrigerator:

This method ensures the best results and is recommended if you have the time. Place the frozen lobster tails on a plate, preferably still in their wrapper, and put them in the refrigerator for 24 hours. This slow thawing process preserves the flavour and texture of the lobster meat, preventing it from becoming tough and chewy. It also prevents the tail meat from sticking to the shell.

Using Cool Water to Defrost Lobster Tails:

If you're in a bit more of a hurry, you can use the cool water method. Place the lobster tails in a sealed plastic bag and submerge them in a pot of cool water. Change the water every 30 minutes until the tails are fully defrosted. This method is quicker, but the meat may stick to the shell when cooked.

Using a Microwave:

Microwaving frozen lobster tails should be a last resort if you're really short on time. Place the lobster tails on a microwave-safe plate and defrost for about 3 minutes on the defrost setting. Microwaving can alter the texture of the meat, making it tougher, and there is a risk of partially cooking the lobster.

Additional Tips:

• It is best not to refreeze lobster tails after defrosting to avoid spoilage and bacterial growth.
• If you're in a rush, you can thaw the lobster tails at room temperature for a few hours or under running cold water.
• Always handle lobster tails with care, as their shells can be sharp.

Serving suggestions

Lobster tails are a delicious treat, but they can be a little tricky to cook. You don't want to overcook them and ruin an expensive meal! Here are some serving suggestions to ensure your lobster tails are perfect every time.

Firstly, it is important to prepare the lobster tails correctly. If they are frozen, they must be thawed before cooking. Place them on a plate with paper towels to absorb excess liquid and put them in a resealable bag. Leave them overnight in the refrigerator to defrost. If you are in a hurry, you can place the bag in a bowl of cold water, refreshing the water every 15-20 minutes until they are thawed.

Next, you need to butterfly the lobster tails. Cut a straight line down the back of the shell with kitchen shears, being careful not to cut through the end of the tail. Open the shell and lift the meat out, placing it on top of the shell. You can use a spoon to help with this step if needed. Make sure the meat is centred and fully opened, and insert a skewer or toothpick to keep it from curling if desired.

Now your lobster tails are ready to cook. Place them in a steamer basket, standing up and leaning against the side of the basket. The tail side should be facing down, with the meat at the top. You can add a tablespoon of compound butter at this stage if you wish, pushing it down onto the meat. Place the basket into your pressure cooker, with 1-2 cups of liquid in the bottom—water, broth, or stock. You can also add herbs and spices to the liquid for extra flavour. Close the lid and cook for 2 minutes for 4-6oz tails, adding an extra minute for larger tails.

Once cooked, serve the lobster tails immediately. They are perfect with melted or clarified butter and a few wedges of lemon. You could also try an herb sauce like chimichurri, a soy sauce-based Asian dipping sauce, or garlic butter. Just be sure that the flavours are not too strong or sweet, as this will overwhelm the delicate taste of the lobster. Enjoy!

Frequently asked questions