Steaming Lobster Tail: Electric Steamer Method

Cooking lobster tails can seem daunting, but it's actually quick and easy. The electric steamer method is a great option as it's faster than boiling and arguably the most traditional way to cook lobster. It's important not to overcook the tails, as this can cause the meat to shrink and dry out.

To cook lobster tails in an electric steamer, start by preparing the tails. If they are frozen, it's best to thaw them in the refrigerator for 8 hours or overnight. You can also place them in a bowl of cold water for 30 minutes, replacing the water every 30 minutes until fully thawed. Once thawed, use a sharp knife to cut each tail in half lengthwise. Rinse the tails under cold water to remove any grit or shell fragments.

Next, fill the bottom of your electric steamer with about 1 inch of water and bring it to a boil. Place a steamer basket inside the steamer, ensuring it sits just above the water level. Place the lobster tails in the basket, cut-side up, and cover the steamer.

Steam the lobster tails for 5 to 8 minutes, being careful not to overcook them. The meat should be opaque and plump. Remove the tails from the steamer and serve with melted butter or your sauce of choice. Enjoy!

Preparing the lobster tails

Begin by thawing your lobster tails. If they are frozen, you can defrost them overnight in the refrigerator or place them in a bowl of cold water for 30 minutes to an hour. For larger tails, you may need to drain the water and add fresh, cold water after 30 minutes, repeating the process until the flesh is flexible and no longer icy.

Now, you can prepare the lobster tails for cooking. Use a sharp knife or kitchen shears to carefully cut the shell of the lobster tail lengthwise from top to bottom. You can then gently pull back the shell to expose the meat, allowing it to cook more evenly and be removed more easily once cooked.

At this point, you can also remove the dark digestive tract (if present) that runs down the length of the tail. Rinse and dry the lobster tail.

If you want to butterfly your lobster tails, follow these additional steps:

Flip the tail over to expose the underside. Press with your thumbs to crack the ribs that run parallel to the abdomen.

Carefully pull out the lobster tail meat, leaving a small part attached at the end of the tail fin. Layer the meat on top of the shell. This makes it easier to season and eat the flesh, and it will look more elegant and impressive.

Cooking the Lobster Tails

To cook the lobster tails, you will need a large pot with a steamer basket and a lid. Begin by adding a few inches of water to the pot—just enough to reach the bottom of the steamer basket when it is placed inside. Bring the water to a boil.

Place the prepared lobster tails in the steamer basket, making sure they are not overcrowded. Cover the pot with a lid and steam for 1-1.5 minutes per ounce of lobster, or until the meat is opaque white and the shell is bright red. You can also use an instant-read thermometer to check that the internal temperature of the thickest part of the lobster tail has reached between 135-145°F.

Once cooked, serve the lobster tails hot with melted butter, or allow them to cool and use the meat for dishes like lobster rolls, salads, or lobster mac and cheese.

Preparing the steamer

To prepare your electric steamer, start by filling the pot with water. You'll need enough water to produce steam, so add at least one inch of water to the pot. If you're using a large pot, you can add up to a few inches of water.

Place the steamer basket inside the pot and put the pot on the stove. Turn the stove on and set the heat to high. Cover the pot with a lid and wait for the water to come to a boil.

While you're waiting for the water to boil, you can prepare your lobster tails. Carefully cut the shell of each lobster tail lengthwise from top to bottom using a sharp knife or kitchen shears. Be sure to only cut the shell and not the meat underneath. Once the shells are cut, gently pull them back to expose the meat. This will help the lobster cook more evenly and make it easier to remove the meat from the shell once it's cooked.

Once the water is boiling and the lobster tails are prepped, you're ready to start steaming. Place the lobster tails in the steamer basket, making sure they're sitting cut-side up. Don't overcrowd the basket—add a few tails at a time if needed. Cover the pot and start timing the cook.

Steam the lobster tails for 45 to 60 seconds per ounce of lobster. Keep a close eye on them, as lobster can overcook easily if left too long. You'll know the lobster is done when the meat is firm and turns from translucent to opaque and pinkish-white in colour. The shell will also turn bright red. To check that the lobster is fully cooked, insert an instant-read thermometer into the thickest part of the tail. The temperature should read between 135 to 145 degrees Fahrenheit (57 to 63 degrees Celsius).

Cooking the lobster tails

Begin by preparing your lobster tails. If they are frozen, it is best to thaw them first, either in the refrigerator overnight or by placing them in a bowl of cold water for 30 minutes to an hour. If your tails are large, you may need to replace the water and leave them to thaw for longer.

Once thawed, use a sharp knife to cut each tail in half lengthwise. Rinse the tails under cold water to remove any shell fragments or grit. You can also remove the dark digestive tract that runs down the length of the tail at this point—it is edible but can be discarded if desired.

Now you are ready to steam your lobster tails. Pour an inch or two of water into the bottom of a large pot and bring it to a boil. Place a steamer basket or rack over the water, ensuring it sits just above the water level. Place the tails in the basket, cut-side up, and cover the pot.

Steam the lobster tails for around 5-9 minutes. You are looking for the meat to be opaque and plump—it should reach an internal temperature of between 135-145°F. Be careful not to overcook the tails, as this will cause the meat to shrink and dry out.

Once cooked, remove the lobster tails from the steamer and serve. They go well with melted butter, or you can try them with lemon, garlic, an herb sauce, or a soy sauce-based dipping sauce.

Serving suggestions

Lobster tails are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to elevate your steamed lobster tails:

• Melted Butter: The classic accompaniment to lobster tails is melted butter. The rich, warm butter enhances the natural sweetness of the lobster meat. It is a simple yet indulgent pairing that allows the flavour of the lobster to shine through.
• Lemon: A squeeze of fresh lemon juice over your steamed lobster tail can brighten up the dish. The acidity of the lemon adds a tangy contrast to the rich, buttery lobster meat. You can also serve the lobster with lemon wedges on the side, allowing your guests to add a spritz of citrus as they please.
• Garlic: For a savoury kick, consider adding garlic to your melted butter. The aroma and flavour of garlic can enhance the overall taste experience of the lobster. You can also serve garlic butter on the side as a dipping sauce.
• Herbs: Fresh herbs such as parsley, chives, or basil can be used as a garnish or added to the melted butter. They provide a bright, fresh flavour that complements the lobster. Alternatively, you can offer an herb sauce like chimichurri on the side.
• Spices: A dash of your favourite spices can elevate the dish. For example, paprika is often used to season lobster tails, adding a subtle warmth and colour. Old Bay seasoning is another popular choice, offering a blend of spices that pairs well with seafood.
• Salad or Rolls: If you have leftover lobster meat, you can cool and dice it to use in a lobster salad or lobster rolls. This is a great option for a light lunch or picnic.
• Side Dishes: To make it a complete meal, serve your steamed lobster tails with side dishes such as mashed potatoes, asparagus, or a classic Caesar salad. These sides provide a balance of flavours and textures to your meal.
• Surf and Turf: For a heartier meal, pair your steamed lobster tails with steak for a classic surf and turf combination. This allows your guests to enjoy the best of both land and sea on their plates.

When serving steamed lobster tails, remember to keep the flavours of any accompaniments complementary to the delicate taste of the lobster. Enjoy experimenting with different serving suggestions to find your favourite combinations!

Storing and reheating

Lobster tails can be stored in an airtight container for up to three days in the refrigerator. They can also be removed from their shells and frozen for up to six months.

When reheating lobster, it's important to use the right methods to preserve the taste and texture. The best methods are the oven or the stovetop, as microwaving can make the meat chewy.

Reheating in the Oven:

Preheat the oven to 350°F. Wrap the lobster tails in aluminum foil and place a couple of pats of butter over the meat. Place the wrapped lobster tails on a baking pan and cook for five to ten minutes. Check that the lobster has reached a safe temperature of at least 140°F with a meat thermometer.

Reheating on the Stovetop:

For this method, you will need a frying pan large enough to hold the lobster meat with room to move it around. Add enough butter to the pan to coat the bottom. Turn the heat to medium and add the lobster meat. Keep the meat moving in the pan while it is reheating. After four to five minutes, check the color of the meat. It should be pearly and opaque when ready to eat.

Reheating in the Microwave:

Although not recommended, lobster can be reheated in the microwave if you are short on time. Wrap the lobster in a damp (not wet) paper towel and place it on a microwave-safe plate. Microwave on high for one to two minutes. Check that the lobster has reached a safe temperature of at least 140°F with a meat thermometer.

Frequently asked questions