How to Cook Lobster Tails: A Step-by-Step Guide

Choosing and Preparing the Lobster Tails

Before cooking your lobster tails, it is important to choose the right ones and prepare them properly. Here are some tips on how to do it:

Choose fresh lobster tails that are still alive or have been recently frozen. Avoid buying ones that have been thawed and refrozen multiple times or have a strong ammonia smell.
Thaw frozen lobster tails in the refrigerator overnight or in a bowl of cold water for about an hour. Do not use hot water as it can partially cook the meat.
Once thawed, remove the shell by cutting down the center with kitchen scissors or a sharp knife. Leave the tail fan intact.
Use your fingers to gently loosen the meat from the shell, but leave it attached at the tail fan.
If you prefer, you can remove the vein that runs down the center of the tail using a small knife or skewer. This is not necessary but can improve the appearance of the cooked lobster tail.
Finally, pat the lobster tail dry with paper towels and it is ready to be cooked using your preferred method.

Boiling is one of the most common and straightforward methods for cooking lobster tails. Here’s how to do it:

Fill a large pot with enough water to cover the lobster tails and add salt to taste. For a more flavorful broth, you can also add herbs or spices like bay leaves, thyme, or garlic.
Bring the water to a rolling boil over high heat.
Carefully add the lobster tails to the pot, making sure they are fully submerged.
Boil the lobster tails for 8 to 12 minutes, depending on their size. A good rule of thumb is to cook them for 1 minute per ounce of tail.
To check if the lobster tails are cooked, use tongs to remove one from the pot and cut into the thickest part of the meat. The meat should be opaque and white throughout, with no translucent or grayish areas.
Once cooked, remove the lobster tails from the pot and let them cool for a few minutes before serving with melted butter and lemon wedges, if desired.

Grilling lobster tails can give them a smoky and charred flavor that complements their sweet and tender meat. Here’s how to do it:

Preheat your grill to medium-high heat.
Using kitchen scissors, cut the top of the lobster shell down the center, stopping at the tail fan.
Use your fingers to gently loosen the meat from the shell, but leave it attached at the tail fan.
Brush the lobster tails with melted butter or oil and season with salt and pepper or your favorite seafood seasoning.
Place the lobster tails on the grill, flesh side down, and cook for 5 to 7 minutes.
Flip the lobster tails over and continue grilling for another 2 to 3 minutes until the meat is opaque and white throughout.
Remove the lobster tails from the grill and let them cool for a few minutes before serving with more melted butter and lemon wedges, if desired.

Baking lobster tails is a simple and elegant option that is perfect for special occasions or a fancy dinner at home. Here’s how to do it:

Preheat your oven to 425°F (218°C).
Using kitchen scissors, cut the top of the lobster shell down the center, stopping at the tail fan.
Use your fingers to gently loosen the meat from the shell, but leave it attached at the tail fan.
Place the lobster tails in a baking dish or on a baking sheet, flesh side up.
Brush the lobster tails with melted butter or oil and season with salt and pepper or your favorite seafood seasoning.
Bake the lobster tails in the preheated oven for 12 to 15 minutes, depending on their size. A good rule of thumb is to cook them for 1 minute per ounce of tail.
To check if the lobster tails are cooked, use tongs to remove one from the oven and cut into the thickest part of the meat. The meat should be opaque and white throughout, with no translucent or grayish areas.
Once cooked, remove the lobster tails from the oven and let them cool for a few minutes before serving with more melted butter and lemon wedges, if desired.

Now that your lobster tails are cooked to perfection, it’s time to enjoy them! Here are some tips on how to serve and eat them:

Remove the lobster tails from the cooking vessel using tongs or a slotted spoon.
If desired, use kitchen scissors to cut the meat away from the shell or gently lift the meat out with a fork.
Serve the lobster tails hot, with melted butter, lemon wedges, and your favorite side dishes like steamed vegetables, baked potatoes, or a fresh salad.
To eat the lobster meat, dip it in the melted butter or squeeze a little lemon juice over it. You can also sprinkle some additional seasoning like paprika or Old Bay seasoning for extra flavor.
Use a seafood fork or your fingers to pick up the meat and enjoy it bite by bite, savoring its sweet and succulent taste.
Don’t forget to save the shell and any leftover meat for making lobster stock or other seafood dishes like bisques, chowders, or pasta sauces.