Steaming Lobster Tails: Microwave Magic In Minutes

Lobster is a seafood delicacy, famous for its sweet, tender meat. While boiling and steaming are the most well-known ways to cook live lobster, grilling is another great option. But what about microwaving? Can you really cook lobster in the microwave and get good results?

The answer is yes! Microwaving lobster is a quick and convenient method that can produce juicy, tender, and sweet lobster meat. It's also a hassle-free option with minimal clean-up, making it a great choice when you're in a pinch. Microwaving lobster cooks it in its own juices, and the shell imparts extra flavour. The magic combo of time (just a few minutes!) and medium heat produces succulent, juicy lobster tails.

However, there are a few things to keep in mind. Microwaves can cook unevenly, so you need to pay careful attention during cooking to ensure the lobster doesn't become overcooked and rubbery. Smaller tails are best suited for microwaving, as they cook more quickly. It's also important to use a microwave-safe bag or container and only cook one lobster or two tails at a time.

So, if you're looking for a quick and easy way to cook lobster, don't be afraid to give the microwave a try! Just follow some simple guidelines, and you'll be enjoying delicious lobster tails in no time.

How to prepare lobster tail for microwave cooking

Microwaving lobster tails is a quick and convenient way to cook this seafood delicacy. It is important to note that microwaves cook unevenly, so careful attention is required to prevent overcooking. Here is a step-by-step guide on how to prepare and cook lobster tails in the microwave:

• Defrost frozen lobster tails before cooking. This can be done by thawing them in the refrigerator for 24 hours or using the defrost setting on your microwave. Check and rotate the tails frequently to ensure even defrosting.
• Once defrosted, rinse the tails to remove any residue. You can also cut or butterfly the tails to expose the meat, but this is optional.
• Prepare the lobster tails by using kitchen shears or scissors to make a lengthwise slit along the top of each tail.
• Gently lift and place the meat on top of the shell, forming a slight curve.
• Season the lobster tails with your choice of herbs, spices, butter, lemon juice, garlic, salt, and/or pepper. You can brush or drizzle the seasoning over the exposed meat.
• Arrange the lobster tails in a microwave-safe dish, ensuring they do not touch each other. For presentation, you can arrange the tails with the tail fans towards the center.
• Cover the dish loosely with microwave-safe plastic wrap, leaving a small vent or opening to allow steam to escape.
• Microwave the lobster tails on high power. Cooking time will vary depending on the number of tails and the power of your microwave. As a general guideline, allow 3-5 minutes for each lobster tail. Keep a close eye on them to prevent overcooking.
• Remove the dish from the microwave and let the lobster tails rest for a minute or two before serving.
• Lobster tails are cooked when the shell is bright red and the meat is dense, opaque, and white. You can also use a food thermometer to check doneness. The ideal internal temperature for lobster meat is 135-140°F (57-60°C).
• Serve your cooked lobster tails with melted butter and lemon wedges on the side.

By following these steps, you can enjoy tender, juicy, and delicious lobster tails prepared in the convenience of your microwave.

How to season lobster tail

Seasoning lobster tails is a great way to add flavour to your meal. Here is a step-by-step guide on how to season lobster tails:

Step 1: Choose Your Seasonings

You can use a variety of seasonings to enhance the taste of your lobster tails. Some popular options include salt, pepper, paprika, garlic, thyme, rosemary, and parsley. You can also use lemon juice, olive oil, or melted butter to add extra flavour.

Step 2: Prepare the Lobster Tails

Before seasoning, you need to prepare the lobster tails by butterflying them or cutting them in half. To butterfly a lobster tail, use sharp kitchen shears to cut down the centre of the shell towards the tail. Loosen the meat and pull it upward, leaving a small part attached at the end of the tail fin. This technique makes the lobster tails easier to eat and gives them a more elegant presentation.

Step 3: Apply the Seasonings

Once the lobster tails are prepared, it's time to apply the seasonings. Brush the lobster meat with melted butter, olive oil, or lemon juice. Then, sprinkle your desired seasonings generously over the meat. Make sure to get an even coating of seasonings on each lobster tail.

Step 4: Cook the Lobster Tails

After seasoning, it's time to cook the lobster tails. You can grill, bake, broil, steam, or boil them. Each cooking method will give your lobster tails a slightly different flavour and texture. For example, grilling adds a smoky taste, while baking gives the lobster tails a delicate texture.

Step 5: Serve and Enjoy

Once your lobster tails are cooked, it's time to serve and enjoy them. Lobster tails are often served with melted butter, lemon wedges, and fresh herbs such as parsley or chives. You can also pair them with sides like mashed potatoes and asparagus. So, get creative and enjoy your delicious, seasoned lobster tails!

How to know when lobster tail is cooked

Lobster tails are cooked in the microwave when the shell is a bright red and the meat is dense, opaque, and white. Overcooked lobster will turn rubbery and have a chalky texture, so it is important to undercook slightly and give it some resting time before serving. The only way to accurately measure internal temperature and thus perfectly cooked lobster is with an instant-read thermometer. The internal temperature should read about 135-140 degrees Fahrenheit. If you do not have a thermometer, you can do an antenna check—if the antennae pull out easily, the lobster tail is done.

What to serve with lobster tail

Lobster is a versatile dish that can be served with a variety of sides to complement its rich, buttery flavour. Here are some ideas for what to serve with lobster tails:

Classic Lobster Tail Side Dishes and Flavours

A classic side dish to serve with lobster is drawn butter. This simple sauce is made by melting butter and adding a little lemon juice. It adds a rich and creamy flavour that complements the delicate taste of the lobster. Alternatively, a simple butter sauce made with garlic and lemon juice or Thermidor butter can also be a great pairing.

When it comes to seasoning and sauces, it is important not to overpower the natural flavour of the lobster. Fresh herbs such as parsley, cilantro, or basil can add a bright and refreshing flavour to the dish without being too overwhelming.

Healthy Veggie Sides

• Asparagus: Its delicate flavour and tender texture go well with the rich and buttery lobster. It can be steamed, grilled, or roasted.
• Green beans: These are low in calories, high in fibre, and can be prepared in a variety of ways, such as steaming, sautéing, or roasting.
• Brussels sprouts: These hearty and flavourful veggies can be roasted or grilled and are often seasoned with garlic, lemon juice, or bacon.
• Corn on the cob: Grilled or boiled corn on the cob is a great pairing for lobster. The sweet and buttery flavour of the corn complements the lobster's rich taste.
• Roasted or grilled vegetables: Bell peppers, zucchini, or mushrooms can be roasted or grilled to add a smoky, rich flavour that goes well with lobster.
• Salad: A light and refreshing salad, such as a garlicky, lemony Caesar salad, can be a great pairing for lobster tails without stealing the limelight.

Heartier Grain-Based Sides

• Risotto: This classic Italian dish has a creamy texture and a rich flavour that pairs well with the delicate taste of lobster.
• Quinoa: A versatile and healthy grain that can be cooked with various herbs, spices, vegetables, and seafood to create a balanced meal.
• Polenta: This traditional Italian dish can be served creamy or firm and pairs well with lobster. It can be flavoured with Parmesan cheese, herbs, or butter.
• Couscous: This North African small pasta is light and refreshing and can be steamed and flavoured with herbs, lemon juice, or olive oil.
• Farro: An ancient grain with a nutty and chewy texture. Try it with vegetables, seafood, and herbs for a healthy and flavourful side dish.
• Orzo: This small type of pasta is great as a side dish or in a salad. Add lemon juice, herbs, and seafood for a refreshing twist.
• Baked or roasted potato: A unique twist on this classic side is to make a potato gratin with layers of thinly sliced potatoes, cream, and cheese, creating a perfect complement to the rich lobster flavour.

Drinks to Pair with Lobster

• White wine: A dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio has a high acidity and light body that won't overpower the delicate flavour of the lobster. Sparkling wines like Champagne or Prosecco can also enhance the flavours of the lobster.
• Red wine: While not the traditional pairing, some light-bodied red wines with high acidity, such as Pinot Noir or Gamay, can complement the lobster's delicate flavour without overpowering it.
• Cocktails: A classic martini, Bloody Mary, or gin and tonic can add a touch of elegance to your lobster meal, with their crisp and clean flavours.

Remember, when serving lobster tails, it is best to keep the sides and drinks simple to let the lobster be the star of the show!

How to store leftover lobster

Storing leftover lobster can be challenging, but with the right techniques, you can keep it fresh for later enjoyment. Here are some detailed instructions on how to store leftover lobster:

Storing Cooked Lobster:

It is crucial to store cooked lobster correctly to maintain its texture and flavour. Place the lobster in an airtight container and refrigerate it at 40°F (4°C). Cooked lobster can be safely stored in the refrigerator for up to 3 to 4 days. If it's leftover from a restaurant, put it in the fridge as soon as you get home.

Storing Lobster with or without the Shell:

You can store the lobster either with or without its shell. Leaving the lobster in its shell helps it stay fresh for up to 3 days. Removing the meat from the shell before storing can increase the storage time to up to 4 days. It is also easier to use the next day and won't spoil as quickly. To remove the meat, use a fork, scissors, and claw cracker to carefully extract it from the shell. Remove any remaining bits of shell from the meat. You can store the meat in an airtight container with some melted butter to keep it moist.

Storing Cooked Lobster in the Freezer:

If you want to store your leftover lobster for an extended period, consider freezing it. Wrap the lobster in plastic wrap or aluminium foil and place it in an airtight container before placing it in the freezer. Frozen lobster can be safely stored for up to 6 months, although the taste and quality may start to deteriorate after 3 to 6 months.

Storing Cooked Lobster Meat:

If you are storing cooked lobster meat without the shell, place it in a bowl and cover it with fresh milk before transferring it to a sealed bag. This method helps prevent freezer burn and maintains texture. Label the bag with the date and place it in the freezer. When you're ready to use the frozen lobster meat, simply thaw it in a colander so the milk rinses off as it melts.

Reheating Cooked Lobster:

When you're ready to enjoy your leftover lobster, there are a few reheating methods to consider:

• Reheating in the oven: Place the lobster on a roasting pan, add butter or oil, cover with foil, and bake at 350°F until a meat thermometer reads 145°F.
• Reheating in a saucepan: For out-of-shell meat, sauté the lobster in butter on medium heat until fully cooked.
• Reheating in the microwave: This method can affect the meat's texture, but if you're in a hurry, it works. Give the lobster 2-3 minutes in the microwave if it's still in the shell, or 1-2 minutes if the meat is out of the shell.

Remember, lobster is highly perishable, so it's important to act quickly and store it properly to avoid spoilage and maximise its shelf life.

Frequently asked questions