Learn five different ways to cook lobster tail! I’ve gone over all the common ones, like boiling, broiling, steaming, and baking. I’m here to ensure you nail the perfect crustacean for your special occasion.
Cooking lobster tail can be intimidating Undercook it, and you risk food poisoning Overcook it, and you’ll end up with rubbery, chewy meat. No one wants either of those outcomes when preparing this luxurious shellfish!
Luckily, there are some clear signs you can look for to determine when your lobster tail is cooked to tender, juicy perfection. In this article, I’ll go over the techniques for ensuring your lobster tail turns out right every time.
Check the Internal Temperature
The most reliable way to know if your lobster tail is done is to check its internal temperature with a food thermometer. You’re looking for the thickest part of the meat to reach 140°F.
I recommend using an instant-read digital thermometer. Insert the probe into the center of the lobster tail, where it’s thickest. Make sure not to hit the shell, as that will give you an inaccurate reading.
When the thermometer displays 140°F your lobster is perfectly cooked. Checking temperature ensures it’s hot enough to be safe and tender not chewy.
Look for Opaque, White Meat
As lobster tail cooks, the translucent flesh will turn opaque and white. This is another sign it’s time to take it off the heat.
The meat will firm up and become less glassy looking as it reaches ideal doneness. You’ll also notice the muscle sections separating into segments.
For boiled or steamed tails, check the underside of the meat by flipping it over. With grilled tails, you should be able to see the top becoming white through the slit in the shell.
Observe Color Changes
Along with the meat changing from translucent to opaque, you’ll notice some other color transformations happening:
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The greenish-blue shell will turn bright red. This is easiest to see on the underside and edges.
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The lobster tomalley (the soft green substance in the body cavity) will become more vibrant green.
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Pink lines will appear on the outer meat near the shell.
These classic lobster colors indicate it’s cooked through. Keep a close eye on the shell, as it’s one of the earliest signs of doneness.
Time It Carefully
While I don’t recommend relying solely on cook times, they can provide a general range for how long your lobster tails will take. The size of the tails is the main factor determining cooking time.
- 6-7 oz tails: 6-8 minutes
- 8-10 oz tails: 8-10 minutes
- 16-20 oz tails: 10-12 minutes
- 20-24 oz tails: 12-14 minutes
For boiling and steaming, start checking at the minimum time and continue cooking if needed until the tails reach 140°F internally.
For grilling, err on the longer side of the time range since the heat is less direct. Always use a thermometer to confirm instead of just going by time.
Check for Firmness
When raw, lobster tail meat has a soft, gelatinous texture. As it cooks, the proteins coagulate, resulting in firm, resilient flesh.
Press the surface of the meat gently to check for firmness. Be careful not to tear the delicate meat. There should be no give when it’s fully cooked.
Undercooked lobster will still have some mushiness at the center. Overcooked meat will be tough all the way through. Perfectly done is firm but still succulent.
Listen for Cracks
As the lobster shell heats up, you may hear some cracking or popping sounds. This happens when the shells start to separate from the meat inside.
It’s an indicator that the heat has penetrated all the way through. You’ll also notice the underside of the shell beginning to curl upward slightly.
Both of these auditory and visual clues let you know it’s time to take the lobster off the burner or grill. Just a few minutes more, and it will be overdone.
Trust Your Instincts
With experience cooking lobster tails, you’ll start to get a good feel for exactly when they’re done to your liking. Rely on the temperature and visual tests at first. But before long, you’ll know just by intuition.
If you’re ever unsure and don’t want to cut into the meat, go ahead and remove the tails from the heat. You can always return them for a minute or two more if the centers are still underdone. It pays to err on the side of slightly under rather than over.
Perfectly cooked, tender lobster awaits with the right techniques. Knowing what signs to look for takes the guesswork out of getting this luxurious ingredient just right. Use a thermometer, check for color and opacity, and trust your senses. You’ll be serving up succulent lobster tails in no time.
Tips for Purchasing Lobster Tails
- They come in two types: warm-water and cold-water. Both types can be bought fresh or frozen. I like cold water because it tastes a little sweet and salty and has a soft texture. Lobsters that live in warm water tend to be mushier, which might not be clear on frozen foods. If you can, talk to the cashier in the seafood section about the different kinds that are on display.
- Size: After cooking, the meat makes up about half of a lobster tail’s weight. Larger lobsters typically have a slightly better yield. Be aware that yields can vary by season. On bigger tails, the weight is usually between 3 ounces and 1 pound. Three to ten ounces of tail is a good portion for one person.
How to Butterfly Lobster Tails
The most elegant and impressive way to serve lobster tail is to butterfly it.
Step 1: Cut Open the Shell
Cut the tail down the middle lengthwise, using sharp kitchen shears to open up the shell. Check to see if a dark digestive tract is running down the length of the tail meat. It may not always be present, but remove and discard if it is. Rinse and dry the lobster tail.
Step 2: Crack the Shell
Flip the tail over to expose the underside. Press with your thumbs to crack the ribs that run parallel to the abdomen.
Step 3: Remove the Meat
Carefully pull out the lobster tail meat that is stuck to the shell, leaving a small piece at the tail fin’s end. Layer the meat on top of the shell.
Pro Tip: The shell appears reconnected when cooked, with the meat gorgeously sitting on top. This makes it much easier to season and eat the flesh!.
Lobster Tails 101
How do you know if a lobster tail is cooked?
The temperature is the best way to tell if lobster tails are cooked. Senses such as sight, smell, and taste are unreliable. Make sure you are using a food-grade thermometer, such as an infrared thermometer, to monitor the lobster’s internal temperature. The recommended internal temperature of the cooked lobster is 140°F.
How do you know if a lobster is cooked?
The lobster tail will change from a blue-green color to a vivid bright red color. The translucent meat should turn white. Pink lines will appear on the outer lobster meat that is closest to the shell. As the lobster cook, the protein will contract, causing the lobster tail to develop a firm texture. Cooked lobster should have little to no aroma.
How to cook lobster tails?
Another consideration that may help you decide the best method to prepare your lobster tails is time. How long to cook lobster tails will vary. Using high heat to broil lobster tails will have a feast fit for any celebration on the table in minutes while baked lobster will take a little longer to prepare and cook.
How do you know if a lobster is spoiled?
Raw lobster has a firm texture. It also feels a little dry because it has been out of the water for some time. The lobster shell will feel rough, but there are some smooth patches n the tail. If the lobster tail feels slimy or the meat is as soft and squishy as cottage cheese, the lobster is most likely spoiled.