How Much Meat is Actually in a Lobster Tail?

Lobster tails are one of the most decadent and luxurious seafood treats out there. With their tender, sweet meat and succulent texture, they are perfect for special occasions or as a indulgent splurge. But lobster tails can be quite pricey, so it’s natural to wonder – how much meat is actually in one of those lobster tails?

In this article, we’ll break down exactly how much meat you can expect to enjoy from a lobster tail We’ll look at how factors like size, lobster species, and quality grade impact the amount of meat You’ll also learn how to get the most for your money when buying lobster tails.

Estimating Meat in an Average Lobster Tail

On average a single lobster tail will contain around 4-6 oz of meat. This can vary slightly based on the size of the tail. Here’s a rough breakdown

• Small tail (6-8 oz): approx. 2-4 oz meat
• Medium tail (8-12 oz): approx. 4-6 oz meat
• Jumbo tail (12-16 oz): approx. 6-8 oz meat

So for a typical restaurant-sized lobster tail (8-12 oz), you can expect around 1⁄4 to 1⁄3 pound of delicious lobster meat.

Keep in mind that the shell makes up a large portion of the total tail weight. The shell and other inedible parts account for about 80% of the total weight. The remaining 20% is the edible lobster meat that you’ll actually be eating.

Factors That Impact Meat Yield

While 4-6 oz is a good general estimate, there are a few factors that can affect the actual amount of meat you get from a lobster tail:

Lobster Species

Some species of lobster have meatier tails than others:

• Spiny lobsters like those found in the Caribbean and Florida have the highest meat-to-shell ratio. Their tails can yield up to 8 oz of meat.

• Cold water lobsters like the Maine lobster have slightly less meat in their tails, averaging around 4-6 oz.

• Rock lobsters from Australia and New Zealand have long but relatively skinny tails with closer to 4 oz of meat.

So if you want to maximize the meat quantity, spiny lobster tails are your best bet.

Quality Grade

Lobster tails are categorized into different quality grades based on the ratio of meat to shell. Higher quality grades will have more meat in relation to shell. Here are the typical grades:

• Grade A: Highest quality tails with the maximum amount of meat, usually 6-8 oz per tail. Less than 10% of tails meet this premium grade.

• Grade B: Good quality with slightly less meat than Grade A, averaging 4-6 oz. Most commercially available tails are Grade B.

• Grade C: Lower quality, often with damage or imperfections. Meat content averages only 2-4 oz.

For the best value, choose Grade A or high-end Grade B tails when possible. Avoid Grade C to maximize the amount of meat.

Time of Year

Lobsters tend to be meatier during colder months like fall and winter. More meat is packed into the tail since their metabolism slows down in cold water. In contrast, spring and summer lobsters have less meat as they become more active.

For cold water lobster like Maine lobster, the highest meat yields come from lobsters caught between October and March.

Cooking Loss

It’s also worth noting that some meat weight can be lost during cooking as liquid cooks out of the lobster meat. This cooking loss is minimal though, averaging only 5-10%.

So the meat weight prior to cooking is a good proxy for how much you’ll end up with on your plate. Just expect around 10% less after cooking due to moisture loss.

Getting the Most Meat for Your Money

Lobster tail prices are typically quoted per pound since most people buy them frozen. To get the best value:

• Buy whole tails instead of tail meat: Removing the meat yourself means less processing labor costs to factor into the price. Whole tails can cost $2-5 less per pound compared to pre-shelled meat.

• Look for promotions on multi-pack frozen tails: Many grocers run monthly promotions on multi-packs of lobster tails at discounted per-pound pricing. Stock up when you see a good deal.

• Purchase in bulk directly from a seafood supplier: You can sometimes get wholesale or discounted pricing by buying 10+ pounds of tails directly from a local seafood market or supplier.

• Consider value-packs of rock lobster or spiny lobster tails: Since they yield more meat, these value variety packs can offer more meat for your dollar.

• Avoid premium grocery store pricing: Lobster tails tend to be marked up significantly at high-end grocers compared to warehouse clubs or seafood markets. Shop around for the best deal.

With some strategic shopping, you can maximize the amount of lobster goodness you get out of every dollar. Just follow these tips when purchasing your next lobster tail feast.

Getting the Most Meat Out of Your Lobster Tails

Once you’ve brought those tails home, be sure to get the most meat out of them:

• Thaw safely: Thaw frozen tails overnight in the fridge instead of microwave to avoid cooking the meat.

• Split the shell properly: Use kitchen shears to carefully cut along the center of the underside of the tail shell. This exposes the meat for seasoning and even cooking.

• Brush with butter: Coat the meat with melted butter before broiling or grilling to keep it moist and flavorful.

• Don’t overcook: Cook just until opaque – 3-4 mins for rock or spiny lobster, 5-7 mins for Maine lobster. Overcooking makes the meat chewy.

• Let rest before eating: Let the tail sit for 5 minutes after cooking to allow the proteins to relax and reabsorb any juices.

• Extract all the meat: Use a lobster cracker and pick to get every last bit of meat out of the tail, legs, and body.

Follow these preparation and cooking steps to enjoy every last succulent bite of lobster tail meat.

Frequently Asked Questions

Still have questions about getting the most out of your lobster tail purchase? Here are answers to some common questions:

How is lobster tail meat typically sold?

Lobster tail meat is most often sold frozen by the pound or in individual vacuum-sealed packages. Live lobster tails are also available but are less common outside of upscale restaurants.

Is there a difference between warm water and cold water lobster tails?

Yes, warm water lobster like spiny lobster have slightly more meat, while cold water lobsters like Maine lobster have a little less meat but more rich flavor.

Do cooked or raw lobster tails have more meat?

Raw tails will weigh slightly more since cooking causes some moisture loss. But the difference is only around 5-10% in meat weight after cooking.

How long does lobster tail meat last in the fridge or freezer?

Properly stored, fresh raw tails will last 2 days refrigerated, 4-6 months frozen. Cooked meat lasts 3-4 days refrigerated or 2-3 months frozen.

Can you eat lobster tail shells?

Lobster shells are edible but very hard. They can be used to make lobster stock though. Most people don’t eat the shell as it provides no meat – just flavor.

How many lobster tails are needed per person?

For a full meal focused just on lobster, allow 1 whole 12 oz. tail per person. As an appetizer or with other foods, 1 tail per 2 people is usually sufficient.

Get Cracking on Those Lobster Tails

Now that you know exactly how much prized lobster meat you can expect from those elegant lobster tails, it’s time to start enjoying these special seafood treats. Just use our tips to pick the right size, quality grade, and quantity of tails for your needs and budget.

Proper storage, preparation and cooking will help you extract every last ounce of lobster goodness from those tails. So go ahead – get cracking on creating your next amazing lobster tail feast! Your tastebuds will thank you.