How To Cook Lobster Tail

Best Methods to Cook Lobster – Learn the easy ways and no-fail top tips for how to clean and prepare lobster tails so they are succulent, flavorful, and perfect for any occasion.

Why This Is The Best Lobster How-To Guide

When you think of a refined top-level dinner, lobster is likely one of the first dishes to come up. They are always a top choice at steakhouses and “fancy” restaurants… But you might be surprised to learn how easy it is to prepare perfectly tender and tasty tails right at home.

Today we’re exploring the best ways to cook lobster tails in your own kitchen! There are several great methods that provide options for your needs and available equipment: Baking, grilling, steaming, and even using an air fryer to cook lobster tails are all wonderful methods.

The one method we do not recommend is boiling lobster tails. This old-school approach pulls the flavor out of the tail meat into the water, leaving the meat less flavorful than it could be. It is my humble opinion that you should never boil lobster tails. If you need to cook them on the stovetop, steam them so they retain thier juices!

Keep reading to learn the best steps for prepping and cooking tails using your favorite method.

Ingredients You Need

• Lobster tails – fresh is best! If frozen, thaw in the refrigerator before cooking
• Butter – unsalted, or ghee (clarified butter)
• Salt and pepper – or Cajun or blackening seasoning

Another thing is to consider the size of your lobster tails. Lobster tails can come in all sizes, but generally, at the supermarket or fish market, you will find lobster tails that are between 3-4 ounces or 6-8 ounces. We’ve adjusted all of our cooking methods to fit these two sizes.

Pro Tip: If yours are larger, just make sure to add a little extra time so they reach the proper internal temperature of 135 to 140°F.

Cooking Equipment

• A sharp pair of kitchen shears is the best tool for prepping a lobster tail. However, a chef’s knife can be used as well if kitchen scissors are not available.
• It’s best to have a meat thermometer to check lobster tails, especially if cooking them for the first time, or cooking a size that is different from what you usually work with.
• One of the best tools to have on hand when cooking lobster is a sturdy set of metal tongs. These are especially important if you cook the tails on the grill.
• Depending on your cooking method, you’ll need basic kitchen equipment like a baking sheet (to cook in the oven), a steaming basket (to steam in water), or an air fryer (to, well, air fry).

How To Clean And Prep Lobster Tail

First, rinse the lobster tails under cool running water. Gently scrub the shell, but take care to leave the meat alone. Then pat them dry with a clean towel.

The two main methods for prepping a lobster tail before cooking are, A) to cut down the top of the shell and leave the meat in the shell, or B) to butterfly them and set the meat on top of the shell. Butterflying lobster tail is a more impressive way to serve lobster. However, if you’re prone to overcooking proteins, cooking the lobster inside the shell protects the lobster meat a bit to ensure that it is tender and juicy. Either option is a great method for prepping the tails for cooking.

If cooking the lobster tails in the shell: Use a sharp pair of kitchen sheers to cut down the top center of the shell towards the fin. Then use your finger to separate the tail meat from the inside of the shell. That’s it!

To butterfly a lobster tail: Cut a seam down the top of the lobster tail towards the fin.

Gently pull at the seam to separate the tail meat, being careful not to crack the shell. Use your fingers to separate the tail meat from the inside of the shell, leaving the tail meat connected at the base near the fin.

Gently pull the tail meat up and over the shell, then rest it on the top of the empty shell for a beautiful presentation.

When ready to cook: Brush the top of the lobster meat with melted butter. Then sprinkle with salt and pepper or with Cajun seasoning.

Get the Complete Guide (with Video) for the Best Methods to Cook Lobster Tail Below in the Offical Recipe Form. Enjoy!

How To Bake Lobster Tail

Preheat the oven to 400°F. Place the prepared lobster tails on a rimmed baking sheet. Once the oven is hot, place the baking sheet in the oven. Bake small 3-4 ounce lobster tails for 10+ minutes, or larger 6-8 ounce lobster tails for 20+ minutes.

Make sure to check the lobster tails with a meat thermometer at the lowest stated time, then add minutes if needed. Lobster tails are best when the internal temperature reads between 135°F and 140°F… They are cooked, yet still tender and juicy.

What about Broiling? Preheat the broiler to 500°F. Once hot, place the baking sheet on the top rack. Broil lobster tails for 2-3 minutes, and larger tails for 3-5 minutes.

How To Grill Lobster Tails

It’s best to leave lobster tails inside the shell for grilling to make sure flare-ups don’t char the meat. Preheat the grill to 425°F. Once hot, grill the lobster tails cut-side-down, then flip them over to finish them off.

For small 3-4 ounce lobster tails, grill for 3 minutes cut-side-down, then flip and cook an additional 1 minute. For larger 6-8 ounce tails, grill cut-side-down for 5 minutes, then flip and cook an additional 2 to 3 minutes. Check the internal temperature with a meat thermometer, 135°F to 140°F, and grill longer if needed.

How to Steam Lobster Tails

Set a large pot (6-8 quart) on the stovetop. Place a steamer basket in the bottom of the pot and fill with 1-inch of water. Cover and bring the water to a boil. Once boiling, place the prepared lobster tails down in the steam basket.

Steam small 3-4 ounce lobster tails for 5 to 6 minutes. Steam larger 6-8 ounce lobster tails for 8 to 9 minutes.

Air Frying Method

Preheat the air fryer to 380°F. Once the air fryer is hot, place two lobster tails in the basket, cut-side-up.

Air fry smaller 3-4 ounce lobster tails for 3 to 5 minutes. Air fry a larger 6-8 ounce lobster tails for 5 to 7 minutes.

Serving Suggestions

Lobster tails can be served in the shell with additional clarified butter and lemon wedges for serving. Or create luxurious sauces to pour over the top.

You can also make zesty melted butter combinations for dipping with herbs and spices. For dipping lobster tails, melt ghee or clarified butter to pour into ramekins and serve with each lobster tail. Plain clarified butter is traditional, as well as simple garlic butter, but also consider adding:

• Old Bay seasoning
• Fresh parsley, thyme, rosemary, and garlic
• Lemon zest and garlic
• Cayenne pepper and smoked paprika

Enjoy them as part of an impressive surf and turf meal for special occasions, like dinner parties and anniversaries! Steak au Poivre with Cognac Cream and Steak Diane (Cheesecake Factory Copycat) are just a couple of our favorite decadent main dishes.

These are also great methods for when you need to chop and use the lobster tail meat in another recipe like Lobster Tostadas, bisque, salads, or seafood stews.

Frequently Asked Questions

How do you know when lobster tails are done?

Cooked lobster will go from opaque to a light white color with visibly firm meat. Use a meat thermometer to check that the internal temperature reaches 135 to 140°F.

Is it better to boil or bake lobster tails?

You should never – and I mean never – boil lobster. It pummels the beautiful meat and often makes it chewy. Oven baking is the superior method for succulent tails every time!

Can you cook lobster tails from frozen?

When possible, cook fresh lobster tails. However, if frozen is what is available to you, it is best to thaw the tails first. You can do this overnight in the fridge by placing them in a shallow pan. For faster defrosting, place them in an airtight zipper bag. Squeeze out the air and seal, then submerge the bag in cold water for about an hour.

Looking for More Impressive (But Easy) Dinner Recipes? Be Sure to Also Try:

• The Best Beef Wellington Recipe
• Best Smoked Prime Rib with Au Jus
• Sheet Pan Low Country Boil
• Pan Seared Scallops
• Best Tuna Tartare (Easy Ahi Tuna Recipe)

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