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 undeniably one of the most decadent and delicious seafood treats out there. When cooked right, the tender, succulent meat inside the lobster shell is an absolute delight for the tastebuds. However, wrestling with cracking open the hard lobster shells can be quite a hassle and deter many people from enjoying this luxurious delicacy. So what’s the solution? Learning how to properly cook the lobster meat outside of the shell!
Cooking lobster meat removed from the shell opens up a whole new world of culinary potential. From grilled lobster tails to baked lobster ravioli, removing the meat enables you to fully control the cooking process and season the sweet lobster flesh to perfection. You can fully prevent the lobster meat from drying out or becoming rubbery, which is a common mishap when cooking lobster in the shell.
In this comprehensive guide, I’ll walk you through everything you need to know to master cooking tender, juicy lobster meat out of the shell. Let’s get cracking!
Step 1: Prep the Lobster Tails
Before cooking you need to prep the lobster tails for removing the meat. Always start with raw uncooked tails. Frozen tails need to be fully thawed before prepping. An easy method is placing the tails in the refrigerator overnight.
Once thawed, use sturdy kitchen shears or a sharp chef’s knife to cut through the top of lobster shell lengthwise. Cut along the softer belly side of the tail in a straight line from the wide top end to the narrower tail end. Cut deep enough to expose the meat inside but be careful not to cut into the meat.
Then flip the tail over and repeat the cut on the hard back side of the shell. The shell should now be able to open up, exposing the raw lobster meat.
Step 2: Extract the Lobster Meat
With the lobster shell cut open, it’s time to remove the tail meat. Place the tail on a cutting board with the shell facing up. Slide a spoon or spatula gently underneath the meat to loosen it from the shell.
Lift the meat out slowly and keep it in one whole piece if possible. Sometimes the translucent membrane covering the meat might stick to the shell, so be patient and gentle during removal.
Repeat with all the lobster tails until you have the desired amount of raw lobster meat ready for cooking. Place the extracted meat on a plate or baking sheet and set aside.
Step 3: Decide on Your Cooking Method
Here comes the fun part – picking how you want to cook that luscious lobster meat! There are several excellent cooking methods that will keep the lobster meat tender and juicy:
Grilling: The high heat of the grill sears the meat for a caramelized exterior while locking in moisture. Brush grilled lobster with lemon-herb butter for flavor.
Broiling: High heat from the broiler mimics grilling. Cook 4-5 minutes per side until opaque.
Pan Searing: Cook lobster meat in a hot skillet with butter for 2-3 minutes per side for a crisp crust.
Baking: Bake at 400°F for 12-15 minutes depending on thickness for a gentle cooking method.
Sautéing: Cook over medium-high heat in a skillet with butter for 5-6 minutes until browned.
Steaming: Steam for 4-5 minutes to cook the meat gently while preserving moisture.
Air Frying: Air fry at 400°F, flipping once, until opaque throughout, about 5-8 minutes.
The cooking method depends on your specific recipe and preference. Baking, broiling, grilling, and pan searing provide delicious caramelized flavor while steaming, sautéing, and air frying better retain moisture and tenderness.
Step 4: Season the Lobster Meat
One benefit of cooking lobster meat out of the shell is that you can directly season the meat to add flavor. Here are some tasty ways to jazz up that lobster:
- Lemon juice and zest, garlic powder, parsley – fresh herb medley
- Melted butter, salt, pepper, paprika – rich classic
- Chili powder, cumin, lime juice, cilantro – Mexican spice
- Teriyaki or soy sauce, sesame oil, ginger – Asian flair
Get creative and rub or brush the seasonings directly onto the lobster meat before cooking for maximum flavor infusion.
Step 5: Add Sauce and Serve
A flavorful sauce takes the dish to the next level. Here are some easy sauce ideas:
- Lemon garlic butter – melted butter with minced garlic, lemon juice and zest
- Brown butter – heat butter until nutty golden brown, then drizzle over lobster
- Hollandaise – classic rich, eggy, buttery lobster pairing
- Marinara – for lobster parmesan or linguine
- Chili lime butter – butter blended with chili powder, lime juice, cilantro
Serve your succulent lobster meat with the perfect sauce for a restaurant-worthy presentation.
Mastering the Cooking Times
Cooking the lobster meat correctly is key to getting that tender, melt-in-your-mouth texture without drying it out.
- For grilling, broiling, and air frying: cook for 5-8 minutes per side
- For baking and steaming: cook for 10-15 minutes total
- For pan searing and sautéing: cook 2-3 minutes per side
The thickness of the tails will affect cooking times. Use an instant-read thermometer to check doneness – lobster is perfectly cooked between 140°F-145°F internally.
Let the Lobster Dishes Begin!
Now you have all the know-how to start whipping up delectable lobster dishes using that tender meat cooked outside the shells.
Here are some recipe ideas to get your inspired:
- Lobster avocado salad – tossed with lemon dressing over greens
- Lobster mac and cheese – baked with cheesy béchamel sauce
- Lobster grilled cheese – buttery toasted sandwich with tomato
- Lobster ravioli – stuffed pasta pillows drizzled with brown butter
- Surf and turf skewers – alternated with steak and veggies
- Lobster tacos – stuffed into warmed corn tortillas with fixings
- Lobster thermidor – classic casserole baked with brandy and Gruyère
The possibilities are endless! Use your imagination to turn lobster from an indulgent splurge into an everyday treat.
Cooking lobster outside the shell is easier than you think. Follow these simple steps for tender, juicy meat that takes your recipes to new culinary heights. Now get out there and start enjoying those sweet lobster flavors in every meal!
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!.
Gordon Ramsay | How to Extract ALL the Meat from a Lobster
Can you cook lobster meat out of the shell?
Yes, you can cook lobster meat out of the shell without boiling the whole lobster. A popular method is steaming the lobster tails or other lobster meat. Simply place the tails in a steamer basket over boiling water and steam for about 8-10 minutes, or until the meat is opaque and firm.
How do you cook lobster tail meat?
Remove the tail meat from the shell by running your knife blade between the meat and the shell. Discard the shell, rinse the lobster meat under cold running water and pat dry with a paper towel. Fill a 2 qt. saucepan with five cups of water and bring to a boil. Place a colander inside and run a wooden skewer through the lobster tail meat.
How do you remove meat from a lobster tail?
To remove the meat from the lobster tail, start by placing the tail flat on a cutting board. Insert a sharp knife into the top of the tail, right behind where the fan-like fins are located. Cut through the shell, following the natural curve of the tail, until you reach the bottom. Gently lift the meat out of the shell, keeping it intact.
Can you eat lobster in a shell?
Lobster is a beloved seafood delicacy known for its tender, succulent meat. While many people enjoy eating lobster in its shell, there are times when you may prefer to cook and serve the meat out of the shell.