Whenever deciding what to make for a rich, decadent holiday dinner, I almost always think of butterflied lobster tails smothered in garlic butter. If you are wondering how to cook lobster tails, you will not believe how easy it is. No need to make reservations at your local steakhouse – lobster is a delicious seafood you can enjoy at home once you know how. Trust me, it’s so simple!
Lobster Tails
This tutorial will show you how to make lobster tails in three deliciously satisfying ways. You can find lobster tails at your local supermarket — the best ones come from Maine, where the waters are the perfect temperature for the tastiest meat. After you follow the simple steps, you’ll quickly get over the intimidation of cooking lobster at home.
Why You’ll Love this Lobster Tail Recipe:
- PERFECT FOR ANY SPECIAL OCCASION: As easy as lobster tails are to make, they always look gorgeous when presented to your friends and family!
- 3 DIFFERENT WAYS: With three options for cooking the best lobster tails, you can choose a method in your comfort zone.
- COOK TIME: In about 20 minutes, you will have the most gorgeous and delicious lobster tails ready to serve and enjoy!
How to Cook Lobster Tail
Be sure to see the recipe card below for full ingredients & instructions!
- Carefully cut and crack open the lobster shells to lift out the meat.
- Make the garlic butter to brush over the lobster.
- Season the lobster with salt and pepper.
- Cook the lobster according to your preferred method: oven, air fryer, or instant pot.
- Serve the lobster tails immediately with melted butter, after garnishing with parsley.
Recipe Notes
- Lobster Tails: Pretty easy to find! Just check the seafood counter at your grocery store. This recipe is written for 4-ounce lobster tails, so make sure to adjust the cooking time if your lobster is bigger/smaller.
- Olive oil and Butter: Add delicious flavor and helps the meat brown slightly. If you don’t have both, either one will work!
- Lemon Juice: Adds a bit of acidity and freshness to the lobster. Freshly squeezed lemon juice makes a difference!
- Garlic: I love the flavor of garlic with lobster! We’re grating it, so it incorporates easily in the garlic butter. If we were to mince the garlic, it would brown too much and may burn.
When selecting lobster, you want to find the best bang for your buck. Look for cold water lobster tails that have NOT been soaked in sodium tripolyphosphate. This will ensure that they don’t taste like ammonia. Check the meat and make sure it isn’t discolored, as that could mean that it is old.
No! For all three of these methods, if you have frozen lobster tails, you will need to thaw them overnight in the refrigerator first. If you’re tight on time, you can place them in a bowl of cold water, changing the water every 30 minutes until they have thawed.
To prepare lobster tails for cooking, be sure to start with clean, dry lobster tails. Once you have opened the shells, you may notice a dark line running down the center. That is the digestive tract, and it should be removed. Wash and dry the lobster tails, then season them as desired.
Lobster tails are done cooking when meat is firm and opaque (and the shells are bright red). They should read 135-140ºF internally with an instant-read thermometer.
Serving Suggestions
It doesn’t take much to turn your lobster tail dinner into a fantastic holiday feast. With such a main attraction on the plate, you may want to keep it simple with a creamy cole slaw or my favorite skillet green beans.
Storage Instructions
Lobster tails are best enjoyed on the day they are made. They will keep in an airtight container in the refrigerator for up to 2 days and can be reheated in a 325°F oven covered with foil for 8-10 minutes. I do not recommend freezing lobster tails.
Tips for the Best Lobster Tails
- If using frozen lobster tails, let them thaw overnight in the refrigerator before preparing.
- I recommend using an instant-read meat thermometer to monitor the temperature of your lobster tails. Overcooked lobster tails will become tough and chewy. Cook them to 135-140°F for best results.
More Cooking Basics Recipes We Love
- Prime Rib Roast Recipe (How to Cook Prime Rib Roast)
- How to Cut, Peel, and Prepare Butternut Squash for Cooking
- How to Make Browned Butter
More Easy Seafood Recipes to Try:
- Crab Dip
- Air Fryer Miso Salmon
- Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
- Shrimp and Grits
- Air Fryer Garlic Shrimp
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
How to Cook Lobster Tails (3 Ways)
Equipment
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Kitchen Shears
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Baking Sheet if baking
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Air Fryer (click for my favorite) if air frying
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Instant Pot (click for my favorite) if making in the instant pot
Ingredients
- 2 lobster tails (about 3-4 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter melted (⅛ stick)
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon freshly grated garlic
- Fresh parsley or thyme for garnish
Instructions
Preparation
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Use sharp kitchen shears to cut down the middle of the lobster shell. Make sure to only cut the shell, not the meat!
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Carefully crack the shell open, lift out the meat, and place it on top of the shell. The meat should lift easily from out of the shell but will still be connected at the end so it doesn’t fall off!
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In a small bowl, stir together the olive oil, butter, lemon juice, and garlic. Brush the garlic butter over the lobster tails. Season each lobster tail with a pinch of kosher salt and freshly cracked black pepper.
In the Oven
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Place the lobster tails on a rimmed baking sheet and bake them at 400°F for 10-12 minutes, or until the meat is firm and opaque (and the shells are bright red).
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Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.
In the Air Fryer
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Place the lobster tails in your air fryer basket and cook at 350°F for 7 minutes, or until the meat is opaque and firm.
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Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.
In the Instant Pot
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Place the trivet insert in the bottom of your Instant Pot and pour in ½ cup of water. Place the lobster tails on the trivet and attach the lid.
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Set the Instant Pot to Pressure Cook Manual for 2 minutes (it will take about 10 minutes for the Instant Pot to pressurize). Then, release the pressure manually by switching the valve to the “venting” position. The lobster meat should be opaque and firm– if it is not, attach the lid and allow the lobster tails to sit in the Instant Pot for an additional 5 minutes on the “Keep Warm” setting.
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Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.
Notes
- If using frozen lobster tails, let them thaw overnight in the refrigerator before preparing.
- I recommend using an instant-read meat thermometer to monitor the temperature of your lobster tails. Overcooked lobster tails will become tough and chewy. Cook them to 135-140°F for best results.
- Lobster tails are best enjoyed on the day they are made.
Nutrition
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