Perfectly Steamed Lobster Tails
A simple, foolproof method for steaming lobster tails to tender, sweet perfection. This technique preserves moisture and flavor, delivering restaurant-quality results in under 20 minutes.
Equipment
- Large pot with tight-fitting lid
- Steamer basket or insert
- Kitchen shears
- Instant-read thermometer (highly recommended)
- Tongs
Ingredients
- 2 lobster tails 6-8 oz each, fresh or thawed
- 2 tbsp unsalted butter melted, for serving
- 1 lemon cut into wedges, for serving
- 1 tsp sea salt or to taste
- 1 tsp whole black peppercorns optional, for steaming liquid
Instructions
- Prepare the lobster tails by using kitchen shears to cut through the top shell lengthwise, from the thick end to the tail fan. Gently pry the shell open and lift the meat, keeping it attached at the base. Place it on top of the split shell. This 'butterflying' helps it cook evenly and makes for easy eating.
- Set up your steamer. Add 1-2 inches of water to a large pot. Add the peppercorns and bay leaf if using. Bring the water to a rolling boil over high heat. The aromatics will subtly perfume the lobster.
- Place the prepared lobster tails in the steamer basket, shell-side down, ensuring they are not touching. Immediately cover the pot with a tight-fitting lid to trap the steam. Reduce heat to medium-high to maintain a vigorous steam.
- Steam for 8-12 minutes, depending on size. A 6-ounce tail will take about 8-9 minutes; an 8-ounce tail will need 10-12. The lobster is done when the meat is opaque white, firm to the touch, and the internal temperature reaches 140°F (60°C). Do not overcook.
- Carefully remove the tails from the steamer using tongs. Let them rest for 2-3 minutes. This allows the juices to redistribute. Serve immediately with melted butter, lemon wedges, and a sprinkle of sea salt.
Notes
Chef's Tips:
• For the best texture, start with cold lobster tails straight from the fridge. Room temperature tails can overcook on the exterior before the center is done.
• The most common mistake is overcrowding the steamer basket. Steam in batches if necessary to ensure proper circulation.
• Serve with a simple drawn butter, but for a chef's touch, infuse the butter with a smashed garlic clove and a sprig of tarragon while melting.
Food Safety:
• Ensure lobster tails are thoroughly cooked to an internal temperature of 140°F (60°C) to eliminate harmful bacteria.
• Do not leave cooked lobster at room temperature for more than 2 hours. Refrigerate promptly.