Steaming Lobster Tail: A Quick, Easy, And Delicious Guide

Lobster is a luxurious seafood that can be cooked in a variety of ways, including steaming. Steaming lobster tails is a quick and easy way to prepare this crustacean, resulting in tender and juicy meat. This method involves placing the lobster tails in a steamer basket over boiling water and cooking them until they are opaque and plump, which takes around 5 to 10 minutes depending on the size of the tails. It is important not to overcook lobster tails as this can lead to shrinkage and drying out. Steamed lobster tails can be served with melted butter and various sauces, such as lemon or garlic butter, herb sauce, or soy sauce-based dipping sauce. This cooking technique is perfect for a speedy weeknight meal or a special occasion dinner.

Preparing the lobster tails

Begin by thawing your lobster tails. If you have purchased frozen lobster tails, the best way to defrost them is to leave them in the refrigerator overnight. Alternatively, you can place them in a bowl of cold water for 30 minutes to an hour, changing the water every 15 to 20 minutes. For larger tails, you may need to refill the bowl with fresh cold water once or twice until the flesh is flexible and no longer icy.

Once your lobster tails are thawed, you can start preparing them for steaming. Take a sharp knife or a pair of kitchen shears and 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. This will allow the meat to cook more evenly and also make it easier to remove from the shell once it's cooked.

If you want to butterfly your lobster tails, you can take this opportunity to do so. To butterfly, simply cut a straight line down the middle of the shell with your kitchen shears, stopping just before the tail fin. Then, spread the shell open and carefully lift the meat out, placing it on top of the shell. You can use a spoon to help detach the meat if it's sticking to the shell. Make sure the meat is centred on the shell and fully opened. You can also insert a skewer or toothpick into the meat to keep it from curling.

Now your lobster tails are ready to be steamed!

Preparing the steamer

Firstly, you will need a large pot with a tight-fitting lid. The pot should be big enough to fit a steamer basket or an upturned colander inside comfortably, with enough room for steam to circulate around the lobster tails. Place your chosen steamer insert inside the pot.

Next, pour in the water. You should add enough water to reach a depth of about 1-2 inches. It is important not to add too much, as you do not want the lobster tails to be submerged in the water. Some recipes suggest bringing the water to a boil at this point, while others recommend adding the lobster tails to the steamer before turning on the heat.

If your lobster tails are frozen, it is important to defrost them before cooking. The best way to do this is to leave them in the fridge overnight. If you are short on time, you can place the tails in a sealed bag and submerge them in cold water, changing the water every 30 minutes until they are fully defrosted.

Once your water is boiling and your lobster tails are ready, it is time to add the tails to the steamer basket. Place them cut-side up, being careful not to overcrowd the basket. Cover the pot with a lid to trap the steam inside.

Steaming time will depend on the size of your lobster tails. Small to medium tails will take around 6-8 minutes, while larger tails may need up to 12 minutes. It is important not to overcook lobster tails, as this will make the meat tough and rubbery. A good indication that your lobster is cooked is when the meat is firm and opaque white, and the shell is bright red. You can also use an instant-read thermometer to check – the thickest part of the tail should reach an internal temperature of 135-145°F.

And that's it! Your steamer is now prepared and ready to cook your lobster tails to perfection.

Cooking the lobster tails

To cook lobster tails in a steamer, you will need a large pot with a steamer basket and a lid. You will also need kitchen scissors or shears, an instant-read thermometer, butter (salted or unsalted), and any seasonings of your choice, such as garlic powder, paprika, Old Bay seasoning, fresh lemon juice, or herbs.

If you are using frozen lobster tails, it is important to thaw them before cooking. The best way to do this is to place the tails in a bowl of cool water for about 30 minutes. If they are not fully defrosted after 30 minutes, replace the water and let them thaw for another 15-30 minutes. You can also thaw them overnight in the refrigerator.

Once your lobster tails are thawed, you can begin preparing them for steaming. Start by carefully cutting the shell of the lobster tail lengthwise from top to bottom using a knife or kitchen shears. Then, gently pull back the shell to expose the meat, which will allow it to cook more evenly and be removed more easily once cooked.

Next, fill the large pot with a few inches of water and place the steamer basket inside. Bring the water to a boil, then place the prepared lobster tails in the steamer basket, being careful not to overcrowd the basket. Cover the pot with a lid and steam the lobster tails for 1-1.5 minutes per ounce of lobster, or until the meat is opaque white and the shells are bright red. The internal temperature of the thickest part of the lobster tail should reach 140-145 degrees Fahrenheit when fully cooked.

Finally, remove the lobster tails from the steamer and serve them hot with melted butter and lemon wedges, or allow them to cool and use the meat for dishes like lobster rolls, salads, or lobster Mac and cheese.

Steaming is a great way to cook lobster tails as it is gentle, moist, and helps to retain the flavour of the lobster. It is also a quick and versatile method that can be used to create a range of delicious dishes.

Avoiding overcooking

Steaming lobster is a great way to cook this crustacean, but it can be tricky to get right. Overcooking lobster can ruin your meal, so it's important to be vigilant and follow some simple guidelines to ensure your lobster is cooked to perfection.

Firstly, it's important to choose the right cooking time. Lobster should be steamed for around 7-8 minutes per pound for the first pound, and then an additional 3 minutes per pound for each pound thereafter. For example, a 1 1/4-pound lobster should be steamed for around 10-11 minutes. It's crucial not to add extra time just because you are cooking more than one or two lobsters in the pot.

Secondly, use a thermometer to check the internal temperature of the lobster. The lobster is done when the internal temperature reaches 135-140°F (57-63°C) in the thickest part of the tail. The shell will also turn bright red when the lobster is cooked.

Thirdly, be mindful of the size of your pot and the number of lobsters you are cooking. Don't overcrowd the pot, as this can lead to uneven cooking and increase the chances of overcooking. Use a pot that comfortably fits your lobsters, and consider steaming them in batches if necessary.

Finally, pay attention to the appearance of the lobster meat. It should be just opaque and very plump when properly steamed. If it starts to shrink and dry out, it is overcooked.

Remember, it's always better to undercook your lobster slightly, as you can easily warm it up in some melted butter to finish cooking. Enjoy your perfectly steamed lobster!

Serving suggestions

Steamed lobster tails are best served warm with a sauce of your choice. The natural flavour of lobster is delicate, so be sure not to overpower it with anything too strong or too sweet. Try melted butter with lemon or garlic, an herb sauce like chimichurri, or a soy sauce-based Asian dipping sauce.

You can also serve the lobster tail meat cold, diced, and used in a lobster salad or lobster rolls.

For a complete meal, serve your lobster tails with fresh lemon wedges and vegetables like mashed potatoes and asparagus. Melted butter or clarified butter is great for dipping, and you can garnish with fresh parsley, chives, or basil. For a heartier meal, serve with steak.

Frequently asked questions