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.
Lobster is a delicious indulgence that many people only get to enjoy when dining out at high-end restaurants. However, with a little preparation and care, cooking lobster yourself at home is absolutely achievable for beginner home cooks The process does take some time and effort, but being able to create restaurant-quality lobster in your own kitchen is immensely rewarding
In this simple, step-by-step guide I’ll walk through the entire process of cooking lobster tails and whole lobsters at home. We’ll cover
- Ingredients and equipment needed
- Storing and preparing raw lobster
- Cooking methods like boiling, steaming, baking
- Approximate cook times based on size
- Serving suggestions and sauces
Let’s get started on how to make this special-occasion seafood meal at home!
Ingredients
- Live lobsters or raw lobster tails (allow 1-2 lobsters per person)
- Water
- Salt
- Melted butter
- Lemon wedges
- Fresh parsley or dill (for garnish)
Equipment
- Large stock pot with lid
- Colander
- Kitchen shears and knives
- Oven-safe baking pans
- Meat thermometer
- Oven mitts and tongs
Storing Raw Lobster
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Place live lobsters in a cooler on damp newspaper or seaweed. They can be kept this way for 24 hours.
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Store raw lobster tails in the coldest part of the fridge, tightly wrapped. Use within 2 days.
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Do not freeze live lobsters. Tails can be frozen for 3-6 months.
Preparing the Lobster
For whole lobsters:
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Rinse under cold water. Allow to drain.
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Twist and detach the claws where they meet the body. Set aside.
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Use shears to cut lobster lengthwise through the body and tail.
For lobster tails:
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Rinse tails under cold water. Pat dry.
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Use shears to cut through shell lengthwise down the center.
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Crack the shell further by hand. Keep meat inside shells.
Cooking Methods
Boiling:
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Fill a large pot halfway with salted water. Bring to a boil.
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Gently place lobster bodies, claws, and tails into the water.
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Cover and return to a boil. Reduce heat and simmer.
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Cook for 7 minutes (for 1 lb lobsters) up to 12 minutes (for 1.5 lb lobsters), until shells are bright red.
Steaming:
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Place lobster bodies, claws, and tails in a steamer basket in a large pot.
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Add 2 inches of water to the pot below. Bring to a boil.
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Steam covered for 7-11 minutes until opaque and flaky.
Baking:
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Place lobster tails on a baking sheet, shell-side down. Brush with butter.
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Bake at 475°F for 5 minutes just until opaque. Do not overcook.
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Broil for 2-3 minutes more to brown the shells.
Grilling:
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Split the lobster bodies and tails. Rinse and pat dry.
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Brush with oil or butter. Season with salt, pepper, and herbs.
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Grill tails meat-side down for 2-3 minutes per side until opaque.
Serving and Sauces
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Serve lobster hot with melted butter, lemon wedges, and fresh parsley or dill.
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Drizzle with clarified garlic butter or compound herb butters.
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Serve with dipping sauces like lemon aioli, remoulade, or cocktail sauce.
Cooking lobster at home does take some preparation, but the rewarding, restaurant-quality results are well worth it. Follow these simple steps for tender, juicy, flavorful lobster cooked in your own kitchen.
How to Defrost Frozen Lobster Tails
Defrost frozen lobster tails overnight in the refrigerator. Alternatively, place them in a bowl of cold water for 30 minutes. For larger tails, drain the water after 30 minutes and add fresh, cold water. Repeat the process until the flesh is flexible and no longer icy. Now, you can select which method you’d like to use to cook the thawed lobster tails.
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Lobster is regarded as the most elegant, high-end type of seafood. It’s often reserved for special occasions at pricey restaurants. The tail, or abdomen, is the most desirable part because it has the most meat. It tastes even better when dipped in rich, melted butter.
It might seem hard to cook lobster tails at home, but I will show you easy ways to prepare and cook them using the method you prefer. I’ll go over each method step-by-step to ensure delicious results every time!.
Lobster Tails Recipe – How to Make the Best Lobster Tail
How do you cook a large lobster?
For larger lobsters, increase boiling time. Drain lobsters and remove any bands on the large claws. Lobsters turn bright red and the tails turn under when they are done. You can also pull off a small leg or long antennae—they should come off easily when the lobster is done.
How do you boil a lobster?
Pick up the lobster by holding the upper side of the thorax between your thumb and middle finger. Keep the underside of the body away from you, just in case the lobster flips the tail splashing boiling water all over you. Cover the pot tightly and return to a boil as quickly as possible.
How do you cook lobster in shells?
About this method: Boiling lobster might be one of the first methods that come to mind when you think of cooking lobster or other seafood in shells. After all, they don’t call it a seafood boil for nothing. The method itself is super simple. Bring a large pot of water to a boil, season it, and then add your food.
How do you cook a fried lobster?
Make a compound butter. Make a compound butter with herbs, lemon zest and shallots; spread 2 teaspoons on each half lobster tail. Broil the lobsters. Broil until the lobster meat is white and opaque and shell is red, about 4 minutes. Serve the lobsters with compound butter. Top with more compound butter and serve.