Steaming Succulent Lobster Tails: A Simple Guide

Steamed lobster tails are a delicious, tender, and juicy meal that can be prepared in a few simple steps. This cooking method is perfect for special occasions and allows for gentle cooking in a moist environment, resulting in moist and tender lobster tails. The process involves thawing frozen lobster tails, cutting them open, seasoning, and steaming them in a pot of boiling water with flavourings. The lobster tails are cooked when the flesh is firm and opaque, and the shells are bright red. They can be served hot with melted butter or used in dishes like lobster rolls, salads, or lobster Mac and cheese.

Choosing the right lobster tails

Freshness and Sourcing:

Start by choosing fresh lobster tails sourced directly from reputable suppliers or fishermen. Freshness guarantees better taste and texture. If you have access to live lobsters, even better! Select lively ones that move their claws and tails when handled.

Size:

Lobster tail size matters, as it determines cooking time and yield. The standard size ranges from 5 to 10 ounces, but they can go up to 36 ounces. Larger tails will take longer to cook, so plan accordingly.

Thawing:

If you're using frozen lobster tails, proper thawing is crucial. The ideal way is to thaw them slowly in the refrigerator overnight. This prevents bacterial growth and ensures an even defrost. If you're in a hurry, use the cold-water method: submerge sealed tails in cold water, changing the water every 30 minutes until fully thawed.

Preparation:

Before steaming, prepare the lobster tails by cutting the shell lengthwise with kitchen shears or a sharp knife. Gently pull back the shell to expose the meat, allowing it to cook more evenly and making it easier to remove once cooked. Rinse the tails under cold water to remove any grit or shell fragments.

Quality:

Look for lobster tails with firm, shiny meat that is white or slightly pink in colour. Avoid tails with discoloured or dried-out meat, as this indicates poor quality or improper storage.

Storage:

If you're not cooking the lobster tails immediately, store them in the freezer. For short-term storage, place them in the coldest part of your refrigerator, tightly wrapped or in a sealed container, for up to four days. Avoid refreezing cooked lobster tails, as it affects their texture and quality.

By choosing the right lobster tails and following proper handling and preparation techniques, you'll be well on your way to creating a delicious steamed lobster tail dish that your guests will love.

How to butterfly lobster tails

Butterflying a lobster tail is a great way to make your meal look more attractive on the plate and it also helps the meat cook evenly. Lobster tails in the butterfly style can be baked, broiled, steamed, boiled, roasted, or grilled. Here is a step-by-step guide on how to butterfly a lobster tail:

Step 1: Cut the Lobster Tail

Hold a lobster tail in one hand with the top of the hard shell facing up. Using sturdy kitchen shears or a sharp knife, cut through the top of the shell and the meat, stopping just before the bottom shell. Do not cut through the wide end of the tail.

Step 2: Open the Lobster Tail

Using your thumbs and fingers, gently spread the halves of the tails apart, keeping the meat attached near the end of the tail.

Step 3: Lift the Meat

Gently separate the meat from the back of the shell, keeping the base attached at the tail, and lift the meat over the shell. Squeeze the shell halves back together beneath the meat so that the meat rests on top of the shell.

Step 4: Prepare the Lobster Tail for Cooking

Make a small slit in the top of the meat so you can continue to fold it over the shell. You can also cut a few extra slits in the meat for presentation. The lobster tail is now ready to be brushed with butter, seasoned, and cooked.

Step 5: Cook the Lobster Tail

The lobster tail can be cooked in several ways, including baking, broiling, steaming, boiled, roasting, or grilling. The heat from cooking will cause the meat to puff up even further over the shell halves. It is important not to overcook the lobster tail, as the meat can dry out very quickly. For steaming, bring about 1 inch of water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over the water and put the tails, cut-side up, in the basket. Cover and steam until the meat is just opaque and very plump, about 5 to 6 minutes. For other cooking methods, follow similar guidelines to avoid overcooking the lobster tail.

Step 6: Serve the Lobster Tail

The cooked lobster tail can be served with melted butter and lemon wedges, or with various seasonings and sides. Many people enjoy garlic butter with their lobster, using paprika, parsley, and garlic. You could also sprinkle Cajun spices on top, add a fresh squeeze of lemon juice, or brush the lobster with herbs and butter.

Now you know how to butterfly a lobster tail and are ready to impress your family and friends with a gourmet-style seafood dish!

How to steam lobster tails

Steaming lobster tails is a great way to cook them, as it's faster than boiling and arguably the most traditional way. It's also simple to do and results in tender, juicy, and succulent lobster tails. Here's a step-by-step guide on how to steam lobster tails:

Step 1: Prepare the Lobster Tails

If you're using frozen lobster tails, it's important to thaw them before cooking. The ideal way to do this is to leave them in the fridge overnight, which allows for a slow and safe thawing process. You can place them in a resealable bag and put them on a plate with paper towels to absorb excess liquid. Alternatively, for a faster method, you can place the lobster tails in a sealed plastic bag and submerge them in cold water, changing the water every 15-30 minutes until fully thawed.

Once your lobster tails are thawed, use a sharp knife or kitchen shears to cut the shell of each tail. You can either cut them in half lengthwise or make a straight cut down the centre of the shell, stopping before the tail fin. This process is called butterflying the lobster tails. After cutting, gently loosen and lift the meat out, leaving it connected near the tail fin, and place it on top of the closed shell. This technique is called crowning.

Step 2: Prepare the Steamer

Fill a large pot or deep skillet with about 1-2 inches of water. Place a steamer basket or an upturned colander inside the pot, ensuring it doesn't touch the water. Bring the water to a boil. You can also add optional flavourings to the water, such as lemon, garlic, butter, parsley, Old Bay seasoning, or fresh herbs.

Step 3: Steam the Lobster Tails

Once the water is boiling, carefully place the prepared lobster tails in the steamer basket, cut-side up. Cover the pot and start timing. Steam the lobster tails for about 5-12 minutes, depending on their size. Small to medium tails will take around 6-8 minutes, while large tails may take 8-12 minutes.

Step 4: Check for Doneness

Lobster tails are fully cooked when the meat is firm, white, and opaque, and the shells are bright red. You can also use an instant-read thermometer to check the internal temperature, which should be between 140-145°F at the thickest part of the meat. Be careful not to overcook the lobster tails, as this can lead to rubbery and dry meat.

Step 5: Serve

Steamed lobster tails are best served hot with melted butter and a few wedges of lemon. You can also add additional seasonings to the butter, such as garlic, lemon juice, or herbs. Enjoy your delicious and perfectly cooked steamed lobster tails!

How to serve steamed lobster tails

There are many ways to serve steamed lobster tails, and it's a simple recipe that will impress your guests. Lobster tails are versatile and can be served with a variety of sauces and sides. Here are some ideas to get you started:

Choosing Your Lobster Tails

Before you start steaming, make sure you have the right size lobster tails. Lobster tails range from 3 to 10 ounces, with larger lobsters typically offering a slightly better yield. A 3- to 10-ounce tail is considered a good individual portion.

Preparing the Lobster Tails

If you're using frozen lobster tails, it's important to thaw them properly. The ideal way is to leave them in the fridge overnight, allowing them to thaw slowly and safely. Avoid thawing them at room temperature, as it can increase the risk of bacterial growth. If you're in a hurry, you can use the cold-water method by submerging the tails in a sealed plastic bag of cold water for 30 to 60 minutes, changing the water every 30 minutes.

Once your lobster tails are 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. This will also help you avoid overcooking the meat, as it can dry out very quickly.

Steaming the Lobster Tails

To steam your lobster tails, start by bringing about 1 inch of water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over the water and put the tails in the basket, cut-side up. Cover the pot and steam until the meat is opaque and plump—this should take around 5 to 8 minutes. Be careful not to overcook the tails, as this will cause the meat to shrink and dry out.

Serving the Lobster Tails

Now for the best part—serving and enjoying your steamed lobster tails! Here are some ideas for sauces and sides to accompany your delicious dish:

• Sauces: Melted butter is a classic choice, and you can add lemon or garlic for some extra zing. Herb sauces like chimichurri or a soy sauce-based Asian dipping sauce are also great options. Just remember not to overpower the natural flavour of the lobster.
• Sides: Steamed clams, lobster bisque, or a fresh garden salad with mixed greens, cucumber slices, and a light dressing can complement your lobster tails perfectly. For a heartier option, serve them with mashed potatoes and grilled asparagus.
• Drinks: A chilled glass of champagne or white wine like Sauvignon Blanc or Chardonnay will complement the richness of the lobster meat.

So, there you have it! You're now ready to impress your guests with delicious steamed lobster tails, served with a variety of mouth-watering accompaniments. Enjoy!

How to store leftover lobster tails

Storing leftover lobster tails properly is essential to maintain their freshness, flavour, and safety. Here are some detailed instructions on how to store leftover lobster tails, whether they are cooked or uncooked.

Storing Uncooked Lobster Tails

If your lobster tails are frozen, it is best to keep them in the freezer until you are ready to thaw and cook them. When thawing, place them in a leak-proof container and leave them in the refrigerator for 8 hours or overnight. Avoid thawing lobster tails at room temperature, as this can increase the risk of bacterial growth and spoilage.

Once the lobster tails are thawed, you can store them in the refrigerator until you are ready to cook them. Place them in an airtight container or resealable freezer bag, ensuring that they lie flat and are not overlapped to maintain their shape. Store them in the coldest part of your refrigerator, typically at a temperature of around 32°F to 34°F (0°C to 1°C). At this temperature, the lobster tails can be stored for up to 48 hours.

To maintain the quality of the lobster tails, avoid overcrowding your refrigerator, as this can lead to poor air circulation and uneven cooling. Additionally, minimise the number of times you open the container or bag, as excessive exposure to air can cause the lobster tails to dry out and lose flavour.

Storing Cooked Lobster Tails

Leftover cooked lobster tails can be stored in the refrigerator for up to 2 to 3 days. Place them in an airtight container or resealable plastic bag and store them in the coldest part of your refrigerator. Make sure to consume the lobster tails within the recommended time to enjoy them at their freshest.

Before storing, it is important to inspect the lobster tails for any signs of spoilage, such as an off odour, slimy texture, or discolouration. If you notice any of these signs, it is best to discard the lobster tails.

Common Mistakes to Avoid

There are several mistakes to avoid when storing leftover lobster tails:

• Leaving them uncovered, which can lead to moisture loss and exposure to air, causing them to dry out.
• Storing at the wrong temperature, as temperatures above 40°F (4°C) can promote bacterial growth.
• Delaying storage by leaving the lobster tails at room temperature for extended periods before refrigerating.
• Storing them with foods that have strong odours, such as onions or garlic, as the lobster tails can absorb these odours.
• Not labelling and dating the container or bag, making it difficult to track the storage time.
• Storing for too long, as the quality of the lobster tails can deteriorate after 48 hours in the refrigerator.

Frequently asked questions