Steaming Lobster Tails: Using Your Rice Cooker

Steaming lobster tails is a simple and delicious way to prepare this versatile dish. It is a quick and easy method that only requires a few steps and can be done in a rice cooker. Before steaming, it is important to ensure that frozen lobster tails are properly thawed, which can be done by leaving them in the refrigerator for 8 hours or overnight. When preparing the tails, cut the shell lengthwise and remove any grit or shell fragments by rinsing them under cold water. The cooking process involves placing the tails in a steamer basket over boiling water and steaming them for 5 to 12 minutes, depending on their size. It is crucial not to overcook the tails, as the meat can start to shrink and dry out. Steamed lobster tails can be served warm with various sauces, such as melted butter, lemon, garlic, or herb sauces.

Defrosting the lobster tails

To steam lobster tails in a rice cooker, you'll first need to defrost the lobster tails. Here's a detailed guide on how to do that:

The ideal way to defrost lobster tails is to let them thaw slowly in the refrigerator. This method ensures the best flavor and texture, and it helps prevent the tail meat from sticking to the shell. Here's a step-by-step guide:

• Plan ahead: Place the frozen lobster tails in the refrigerator 8 hours before cooking, or preferably overnight (24 hours). This will give them enough time to thaw gradually.
• Packaging: Keep the lobster tails in their original wrapper if possible. If they come in a container, remove them and place them on a plate, but keep the wrapper on. The wrapper will collect any juices that may drip during the defrosting process.
• Arrangement: Ensure you have enough space on the plate for all the tails. Do not stack or pile the tails, as this may hinder even defrosting.
• Refrigerator Placement: Place the plate of lobster tails in the refrigerator, preferably on a lower shelf, away from fresh, open foods like fruits or vegetables.
• Thawing Time: Let the lobster tails thaw undisturbed for 24 hours. If they are not fully defrosted after this time, let them sit for another 6 hours before checking again.
• Freshness: Use the defrosted lobster tails immediately after thawing. Do not refreeze them, as this could lead to bacterial growth and spoilage.

Quick-Thaw Method:

If you're short on time, you can use the quick-thaw method, which involves submerging the lobster tails in cold water. Here's how to do it:

• Bagging: Place the lobster tails in a large, sealable plastic bag. Ensure the bag is leak-proof and remove as much air as possible before sealing.
• Water Temperature: Fill a large pot or bucket with cold water. The water should be cool to the touch, but there is no need to add ice.
• Submerging: Submerge the bag of lobster tails completely in the cold water, ensuring that the water does not get into the bag.
• Water Change: Let the bag sit in the water for 30 minutes, then check the tails. If they are not fully defrosted, change the water and submerge the bag again.
• Checking and Cooking: Continue changing the water every 30 minutes until the tails are fully defrosted. Cook the lobster tails immediately after thawing, and do not refreeze.

Microwave Method:

As a last resort, you can use the microwave to defrost lobster tails, but this method may affect the texture of the meat. Here's how to do it:

• Placement: Place the frozen lobster tails on a microwave-safe plate, preferably plastic or glass. Arrange them in a single layer, ensuring they are not stacked or piled.
• Defrosting Time: Use the defrost setting on your microwave and defrost the tails for 3 minutes. If your microwave doesn't have a defrost setting, microwave in 1-minute intervals.
• Checking: After the time is up, check the thickest part of the biggest tail to see if it is fully defrosted. The center of the meat should be close to room temperature, with no ice or frozen parts.
• Additional Time: If the tails are almost defrosted, reduce the time to 1 minute and microwave again until they are fully thawed.
• Cooking: Cook the lobster tails immediately after defrosting, as the meat may have partially cooked during the process. Do not refreeze.

Preparing the rice cooker

To prepare your rice cooker for steaming lobster tails, start by ensuring your lobster tails are properly thawed. Ideally, you should thaw frozen lobster tails by leaving them in the refrigerator overnight. This slow thawing process is safer than thawing at room temperature, which can increase the risk of bacterial growth. If you need to thaw your lobster tails faster, you can use the cold-water method. Place the tails in a sealed, watertight plastic bag and submerge them in cold water, changing the water every 30 minutes until they are fully thawed. This usually takes 30 to 60 minutes, depending on the size of the tails.

Once your lobster tails are thawed, you can begin preparing your rice cooker. Fill the rice cooker with water, ensuring it reaches about one inch up the side of the cooker. Add a teaspoon of salt to the water, if desired. Place a steamer basket or insert inside the rice cooker, ensuring it sits just above the water level. If you don't have a steamer basket, you can use an upturned colander or bowl.

Now, it's time to prepare your lobster tails for steaming. Carefully cut the shell of each lobster tail lengthwise from top to bottom using a sharp knife or kitchen scissors. This step is important as it allows the meat to cook more evenly and makes it easier to remove the meat from the shell once it's cooked. After cutting the shells, gently pull back the shell to expose the lobster meat.

With your lobster tails prepared and the water in your rice cooker boiling, you're almost ready to start steaming. Place the lobster tails on the steamer basket or insert, ensuring they are in a single layer and not overcrowded. Cover the rice cooker with its lid to trap the steam inside.

Cooking time

The cooking time for steaming lobster tails in a rice cooker depends on the size of the tails. It's important to not overcook the lobster tails, as the meat will start to shrink and dry out.

As a general guide, steam 5-ounce tails for 5 minutes, 8-ounce tails for 8 minutes, 10-ounce tails for 10 minutes, and 20-ounce tails for 12 minutes.

If you're using a stovetop steamer, bring a large pot of water to a boil and then place the steam insert into the pot so that the water level is just below the steamer tray. Place the lobster tails on the tray, cover them, and let them steam for the recommended time based on their weight.

If you're using a rice cooker/steamer, follow the instructions in the manual for setting it up for shellfish or lobster tails. If no cook time is suggested, follow the stovetop cooking times mentioned above.

A good indication that the lobster is cooked is that the meat will be opaque white and the shell will be a bright red. To check that the lobster meat is fully cooked through, insert an instant-read thermometer into the thickest part of the tail. The temperature should read between 140-145°Fahrenheit.

Serving suggestions

Lobster tails are best served with melted butter, a traditional and classic pairing. You can add some zing to the butter by mixing in some garlic, lemon juice, or a combination of both. A squeeze of lemon and some chopped parsley or dill can also be added to the butter for a fresh, citrusy kick.

If you're looking for a healthier option, you can substitute the butter with a variety of spices. Salt and pepper are a timeless duo that enhances the tender, natural flavour of the lobster. Fresh sea salt is a great way to bring out the flavour, and toasting peppercorns before grinding them adds a smokier touch. Old Bay and other Cajun or creole seasonings can also be used, but be mindful of the additional salt content in these blends.

For a more substantial meal, steamed lobster tails can be cooled and added to classic lobster dishes like lobster rolls, salads, or lobster mac and cheese. You can also dice the tail meat and use it for lobster salad or lobster rolls.

Lobster tails can also be served with a range of side dishes. Steamed clams are a perfect appetizer or side, especially when dunked in melted butter. A well-prepared lobster bisque is another excellent seafood pairing. To add some colour to the plate, steam some fresh broccoli crowns with a dash of salt and pepper, or a squeeze of lemon.

For drinks, a chilled glass of champagne or white wine like Sauvignon Blanc or Chardonnay is a great choice, as the fruity notes of the wine complement the richness of the lobster meat.

Storing and reheating

Lobster tails can be stored in an airtight container, sealed plastic bag, or wrapped in aluminum foil and kept in the refrigerator for up to 2-3 days. If you need to store them longer, they can be frozen, but be sure to thaw them in the refrigerator for 8 hours or overnight before reheating and eating.

When reheating lobster tails, it's important to use gentle heat to retain their flavor and texture. The oven and microwave are two popular methods for reheating lobster tails.

To reheat in the oven, preheat your oven to 350° Fahrenheit. Wrap the lobster tails in aluminum foil and place them in an oven-safe dish. Add a couple of pats of butter and a small amount of liquid, such as lobster sauce or butter, to the dish. Heat the lobster tails in the oven for 5-10 minutes, or until they reach an internal temperature of at least 140° Fahrenheit.

For a quicker option, you can reheat lobster tails in the microwave. Wrap the lobster tails in damp (not wet) paper towels and place them on a microwave-safe plate. Microwave on high for 1-2 minutes for lobster tails in their shells, or 30 seconds to 1 minute for meat outside of the shell. Use a digital meat thermometer to check that the lobster has reached an internal temperature of at least 140° Fahrenheit.

Another option for reheating lobster tails is to use a frying pan. Place the lobster tails in a pan with a teaspoon of butter and sauté over medium heat for 4-5 minutes, or until the meat is pearly and opaque.

Keep in mind that reheating lobster tails may make them slightly tougher than when they were first cooked.

Frequently asked questions