Our Lobster Tails recipe is going to be one of your favorites, after all…who doesn’t love to eat lobster? Now you can learn how easy it is to make lobster tails, 7 different ways, at home for a lot less money than it costs to eat them in a restaurant. They are delicious to eat and will only take a short time to cook them. You can decide which ways are your favorites and then make them over and over again.
- 2 Lobster Tails
- 3–4 Tbsp Butter
- ¼ tsp Old Bay
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- ½ tsp Parsley, dried or finely chopped fresh
Here are instructions for 7 ways to cook lobster tails: Boiling, Steaming, Baking, Broiling, Grilling, Sauteing, and Butter Poaching. Try all 7 and then see the best way to cook your lobster tails.
- Get a large pot and fill it about ⅔ full with water. Salt the water and now boil it.
- When the water is boiling, put your lobster tails in the water, gently so that you do not get burned, one at a time with a pair of tongs.
- Set your timer for 3-5 minutes, which is usually good for 2/ 4oz tails.
- But the only true way to know if your lobster tails are done is to use a thermometer and when it reads 145 degrees then your yummy tails are done.
- Remove from the water and cut the shell off and have a feast with some drawn butter for dipping!
- Get a large pot with a matching lid.
- Place a steamer basket in the bottom of the pot.
- Add about 2 inches of water to the pan, cover it and bring it to a boil.
- Now it’s time to add your lobster tails, again with tongs so that you do not burn yourself, and cover the pot again so that they can steam.
- To test with a thermometer to make sure that they are cooked. The meat will look white and firm. For 2/ 4 oz tails it will take 4-6 minutes to cook.
- Remove them from the pot, take off the shell and serve.
- Split the lobster tail’s shell lengthwise with kitchen scissors, from the open end to the fin, making sure to still leave the meat attached on the fin end, as you spread open the shell and either leave the meat entirely flat in the shell or pull up the meat and place it on top of the shell. Now place the tails on a baking sheet or pan.
- Brush some melted butter over the lobster meat and then sprinkle with the spices of your choice.
- Bake the tails at 425 degrees, following the chart. For 2 tails, about 4 oz each, set the timer for 8-10 minutes, but check it with the thermometer by 8 minutes. Take them out of the oven when the thermometer says 145 degrees.
- Remove them from the oven and brush with more butter or dip in some drawn butter.
- Take your lobster tail and, with a pair of kitchen scissors, cut the shell down the middle lengthwise to butterfly them open, leaving the shells on.
- The next thing you can do is brush the sails on all sides with melted butter or olive oil. Then sprinkle on the desired spices.
- Put them on the grill and cook until the shells are bright red and the meat is white, probably around 8 minutes, but check them with the thermometer before then and watch them so that they do not burn. The internal temp should be 145 degrees.
- Remove the tails and place them on a plate or tray, allowing them a few minutes to cool. Serve with drawn butter.
- Again we need to start off by taking a pair of kitchen scissors and cutting the shell lengthwise from the open end to the fin while making sure to leave the meat attached at the fin end.
- Pull the meat out of the shell and use the shell for a stand as you place the meat on top of the shell.
- Lay the tails on a baking sheet and brush with melted butter, and sprinkle them with your favorite seasonings.
- Broil them for 5-10 minutes until they are lightly browned or until the temperature with the thermometer reaches 145 degrees.
- After coming out of the oven brush them with more melted butter or serve with drawn butter for dipping.
- Using a non-stick frying pan, for these tails.
- Split the lobster tails lengthwise the same way we did in the other methods of cooking, making sure to cut from the open end to the beginning of the fin.
- Pull out the lobster meat, using the top of the shell as a resting place for it. Brush them with melted butter and sprinkle on your favorite spices.
- Turn on the stove burner to medium-high, add some butter or oil to the pan and when it is heated place the tails in the pan. Saute on both sides while rotating from side to side, for about 5 minutes or until the meat looks white. Check the temperature with a thermometer which should read 145 when they are done.
- Remove from the pan and serve with drawn butter.
- Split the shells down the middle lengthwise and remove the meat entirely from the shell.
- In a non-stick frying pan place about 3-4 tablespoons of water and simmer over medium heat.
- Add 2 sticks of butter, 1-2 tablespoons at a time until all of the butter is melted. Do not boil, keeping the temperature to 160-175 degrees.
- Add the lobster meat and cook for about 5-7 minutes while turning several times and making sure not to boil them. If it boils the butter will separate. Poached lobster should have an internal temperature of 145 degrees.
- Remove and serve just the way they are.
You can either make up a melted butter mixture with the spices mixed in or brush on the melted butter and sprinkle the spices on, whichever you prefer.
When butter poaching your lobster tails be sure not to boil the butter or else it will separate and will not be as good.
Make sure when you buy frozen tails that you thaw them completely before cooking.
Quick thawing: in a bowl of cool water.
Long thawing: overnight in the refrigerator.
Do not overcook: The tails are cooked when they are 145 degrees.
Do not overcrowd: When you are cooking lobster tails make sure they have enough room to cook properly. For instance, if they are boiling or steaming, don’t stack them tightly on top of each other because they need the steam or water to circulate around them completely.
- Category: Main Courses
- Method: Baking
- Cuisine: American
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