Ingredients
Equipment
Method
- Prepare the Lobster Tails: If your lobster tails are frozen, ensure they are fully thawed. You can thaw them overnight in the refrigerator or by placing them in a sealed bag under cold running water for 30-60 minutes. Once thawed, use kitchen shears to carefully cut lengthwise through the top of the hard shell, from the wide end down to the fan-shaped tail, being careful not to cut through the meat itself. Gently spread the shell open to expose the meat. You can also butterfly the tails by pulling the meat up and resting it on top of the shell for a more impressive presentation.2-4 fresh or frozen lobster tails
- Set Up the Steamer: Pour 2 cups of water into a large pot with a tight-fitting lid. Place a steamer basket or a collapsible steamer insert into the pot, ensuring the water level is below the bottom of the basket. If you don't have a steamer basket, you can create a makeshift one by crumpling aluminum foil into several balls and placing them in the bottom of the pot, then placing a heatproof plate on top of the foil balls.2 cups water
- Bring Water to a Boil: Place the pot on the stove over high heat and bring the water to a rolling boil. You should see plenty of steam rising.
- Steam the Lobster Tails: Carefully arrange the prepared lobster tails in a single layer in the steamer basket. Make sure they are not overcrowded, as this can hinder even cooking. Close the lid tightly to trap the steam.2-4 fresh or frozen lobster tails
- Cook to Perfection: Steam the lobster tails for 5-8 minutes. The exact cooking time will depend on the size of your tails. For 4-6 ounce tails, 5-6 minutes is usually sufficient. You'll know they are done when the shells turn bright red and the meat becomes opaque and firm. Do not overcook, as this can make the lobster tough and rubbery.2-4 fresh or frozen lobster tails
- Prepare the Butter and Lemon: While the lobster is steaming, melt the 1/4 cup of unsalted butter in a small saucepan or microwave-safe dish. If using, chop the fresh parsley. Cut your lemon into wedges for serving.1/4 cup unsalted butter, melted, Fresh parsley, 1 small lemon
- Serve Immediately: Carefully remove the hot lobster tails from the steamer using tongs. Arrange them on a serving platter. Season lightly with sea salt and a pinch of black pepper. Drizzle with the melted butter or serve the butter in small dishes for dipping. Garnish with fresh parsley if desired, and serve with lemon wedges.2-4 fresh or frozen lobster tails, 1/4 teaspoon sea salt, Pinch black pepper, 1/4 cup unsalted butter, melted, Fresh parsley, 1 small lemon
Notes
To store leftover Quick Steamed Lobster Tails, allow them to cool completely to room temperature first. Then, place the cooked lobster meat in an airtight container. It can be stored in the refrigerator for up to 2 days. For optimal freshness and to prevent the lobster from drying out, you can store the meat whole or chopped, keeping it separate from any butter sauce.
For reheating, it's generally best to avoid the microwave, as it can easily overcook the delicate lobster meat, making it rubbery. Instead, gently reheat the lobster meat by steaming it for 2-3 minutes until just warmed through, or by gently simmering it in a small amount of butter or broth over low heat on the stovetop. This helps maintain its tender texture. You can also serve cold lobster meat in salads or sandwiches, which is often a delicious option. Freezing cooked lobster tails is not recommended, as it significantly degrades their texture and flavor upon thawing.
