Steaming Succulent Lobster Tails: A Beginner's Guide

Steamed lobster tails are a delicious and simple dish to make at home. Lobster tails are a great source of lean protein and contain vitamins, minerals, and omega-3 fatty acids. This cooking method is perfect for special occasions and can be served as an appetizer or main course. The process of steaming lobster tails is straightforward and results in tender, juicy, and succulent lobster meat. The key to successful steaming is to ensure the lobster tails are not overcooked, as this can lead to rubbery or dry meat. The cooking time will depend on the size of the tails, but generally, small to medium tails will take around 6 to 8 minutes, while large tails may need up to 12 minutes.

Choosing a pot and steamer basket

When it comes to choosing a pot and steamer basket for steaming lobster tails, there are a few things to consider. Firstly, you'll need a pot that is large enough to accommodate the number of lobster tails you plan to cook. It's important to choose a pot with a tight-fitting lid that allows enough room for the steam to circulate around the tails.

For the steamer basket, you have a few options. You can use a traditional steamer basket, a fold-out metal steamer, or even a colander placed upside down in the pot. The key is to ensure that the steamer basket is large enough to hold the lobster tails without overcrowding and that it sits just above the water level. If you don't have a steamer basket, you can also use a bamboo steamer placed inside a wok.

When preparing the pot, fill it with about 1 to 2 inches of water. This will ensure that the lobster tails are not submerged in the water but are exposed to the steam. Bring the water to a boil before adding the lobster tails to ensure they don't overcook.

Additionally, consider adding some flavourings to the water such as lemon slices, garlic, peppercorns, Old Bay seasoning, or fresh herbs. These additions will infuse the steam with flavour and enhance the taste of your lobster tails.

Overall, choosing the right pot and steamer basket is crucial for achieving perfectly steamed lobster tails. By following these guidelines, you'll be well on your way to a delicious and successful lobster feast.

Preparing the lobster tails

Firstly, if you have frozen lobster tails, you will need to defrost them. Place the lobster tails in a resealable bag and leave them in a bowl of cold water, refreshing the water every 15-30 minutes until they are completely thawed. Alternatively, for a slower but safer method, place the tails on a plate and put them in the refrigerator overnight to defrost.

Now you have your fresh lobster tails, it's time to butterfly them. Take a pair of kitchen shears and cut a straight line down the middle of the top shell towards the tail fin, being careful not to cut the tail itself. Gently pull the shell apart and, using your fingers, separate the meat from the shell, lifting it through the slit and resting it on top. Try to keep the end of the tail attached to the shell. If your lobster tail needs to be deveined, do this now.

To prevent the tails from curling while steaming, you can insert a skewer or toothpick into the meat.

Next, fill a large pot with around 1-2 inches of water and add a steamer insert or basket. Bring the water to a boil and add a pinch of salt. You can also add optional flavourings to the water such as lemon, garlic, butter, parsley or Old Bay seasoning.

Place the lobster tails in the steamer basket, making sure they are not overcrowded. Cover the pot and steam the tails for around 6-12 minutes, depending on their size. Small to medium tails will take 6-8 minutes, while large tails will take 8-12 minutes. You can also tell if the lobster is fully cooked by feeling for firm, white opaque flesh and looking for a bright red shell.

Finally, remove the lobster tails from the steamer using tongs and serve! Lobster tails are typically served with melted butter and a wedge of lemon.

Cooking the lobster tails

First, you'll need to decide whether to cook the lobster tails with the shell on or off. Some recipes recommend removing the shell before cooking, which can make it easier to eat and ensures the tail cooks evenly. However, cooking the tails with the shell on can help to protect the delicate meat from the heat, prevent the tails from drying out, and preserve the true flavour of the lobster.

If you decide to keep the shell on, you'll need to use a sharp knife or kitchen shears to cut each tail in half lengthwise. Be careful not to cut the tail itself, only the shell. Then, gently pull the shell apart and separate the meat from the shell, lifting it through the slit so that it rests on top. Try to keep the end of the tail attached to the shell. You can also insert a skewer or toothpick into the meat to keep it from curling.

If you decide to remove the shell, you'll need to use kitchen shears to cut a straight line down the middle of the top shell towards the tail fin. Again, be careful not to cut the tail itself. Then, spread the shell open and lift the meat out, placing it on top of the shell. You can use a spoon to help detach the meat if needed. Make sure the meat is centred on the shell and fully opened.

Once your lobster tails are prepared, you'll need to gather your equipment. You'll need a large pot with a steamer basket and lid, and an instant-read thermometer. Fill the pot with enough water to reach just below the steamer basket, usually about 1-2 inches. Add a tablespoon of sea salt to the water, if desired. Bring the water to a boil.

If you're keeping the shell on, place the lobster tails in the steamer basket, cut-side up. If you're removing the shell, place the tails on a bed of lemon slices in the steamer basket. Make sure the tails are not overcrowded. Cover the pot and steam the lobster tails for 5-12 minutes, depending on their size. Small (4-ounce) lobster tails will take about 6-8 minutes, while large (8-ounce) tails will take about 10-12 minutes. The tails are cooked when the shell turns bright red and the meat becomes opaque and firm to the touch. The internal temperature should reach 140-145°F at the thickest part of the meat.

Once the lobster tails are cooked to your desired level of doneness, remove them from the steamer and serve immediately. Steamed lobster tails go well with melted butter and a wedge of lemon for an extra burst of zesty citrus. You can also serve them with a garlic butter sauce, an herb sauce like chimichurri, or a soy sauce-based Asian dipping sauce. Just be sure that the flavours are not too strong or too sweet, as they can overwhelm the natural flavour of the lobster.

Serving suggestions

Steamed lobster tails are best served with melted butter and a wedge of lemon. You can also serve them with clarified butter, or warmed olive oil with lemon zest and minced garlic for a dairy-free option.

Lobster tails can be served as an appetiser or a main dish. As a main, they can be served with a light and refreshing side salad, such as a Southern Cucumber Salad.

You can also steam the lobster tails and add them to Lobster Mac & Cheese.

If you want to make a more complete meal, you can start with a side salad or soup, and add a side of vegetables, potatoes, and biscuits.

Lobster tails can be enjoyed hot or cold. Leftovers can be stored in an airtight container in the refrigerator for up to three days. To freeze, wrap the whole tail, including the shell, in freezer-proof cling film and foil and store for up to three months.

Storing and reheating

Storing your leftover lobster properly is essential to preserving its taste and texture. According to the Lobster Council Canada, cooked lobster in its shell can be refrigerated for up to three days, while cooked lobster without the shell can last for up to four days.

To store your cooked lobster, place it in a shallow airtight container or wrap it tightly in heavy-duty aluminium foil or plastic wrap. Make sure to refrigerate it as soon as possible, especially if it's leftover lobster from a restaurant. Cooked lobster is only good at room temperature for up to two hours. Ensure your refrigerator is set to 40°Fahrenheit or below.

If you don't think you'll finish the lobster within three to four days, it's best to freeze it. Freeze cooked lobster in its shell to prevent freezer burn and minimise texture changes. To do this, place the lobster in a heavy plastic freezer bag, ensuring the claws don't puncture the bag. Alternatively, freeze the lobster in a plastic pail with a tight-fitting lid, covering it with a brine salt solution. Frozen lobster will maintain its best quality for up to three months.

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

• Microwave: Wrap the lobster in damp paper towels and place it on a microwave-safe plate. Set the microwave to "High" and heat for one to two minutes. Check the meat with a digital meat thermometer; it should reach an internal temperature of at least 140°Fahrenheit.
• Oven: Preheat your oven to 350°Fahrenheit. Wrap the shelled lobster or tails in aluminium foil and place a couple of pats of butter over the meat. Place the wrapped lobster on a baking pan and cook for five to ten minutes. Check the final temperature with a thermometer; it should be at least 140°Fahrenheit.
• Stovetop: Remove the lobster meat from the shell and add it to a pan or skillet with a small amount of lobster, clam, or chicken stock/broth. Simmer the stock, then add the lobster meat and sauté for about ten minutes until warmed through. Add butter for flavour and cook until the lobster reaches an internal temperature of 145°Fahrenheit.
• Grill: Drizzle olive oil over the lobster meat and sprinkle with salt and pepper. If the lobster is still in its shell, place it on the grill with the shell side down and cook until the meat is warmed. Ensure the lobster reaches an internal temperature of 145°Fahrenheit before serving.

Frequently asked questions