How to Cook Lobster Tail on the Stove: A Step-by-Step Guide for Perfectly Cooked Lobster

Lobster tail is a delicious and luxurious seafood that can easily be prepared at home. With just a few simple steps you can have restaurant-quality lobster tails on the table in no time. In this comprehensive guide I’ll walk you through everything you need to know to cook lobster tails on the stove perfectly every time.

Overview of Cooking Lobster Tails

Lobster tails are the sweetest part of the lobster, containing the most succulent meat They are typically sold frozen or fresh Before cooking, frozen tails must be completely thawed overnight in the refrigerator. Fresh tails can be cooked right away.

There are a few methods for cooking lobster tails on the stovetop, including boiling, steaming, sautéing, and broiling. Boiling and steaming are quick and straightforward techniques that infuse the lobster with flavor. Sautéing in butter or oil produces lobster tails that are beautifully browned on the outside and tender on the inside. Broiling is great if you want to add char or caramelization.

Proper seasoning is key for maximizing the natural sweetness of lobster. A simple drizzle of lemon juice and melted butter is all you need. Other popular seasonings include garlic, parsley, salt, and pepper.

When cooked correctly, lobster tail meat should be opaque and firm but tender. It takes some finesse to achieve the ideal doneness without over or undercooking. Carefully follow the time guidelines outlined below based on your preferred cooking method.

Step-by-Step Instructions

Follow these simple steps for flawlessly cooked lobster tail every time you make it.

1. Pick Your Lobster Tails

• For the best results, select the largest, heaviest lobster tails available. Large tails will have more meat.
• Size typically ranges from 3 to 8 ounces. The general rule is to allow one tail per person.
• Look for tails that are translucent and free of blemishes or discoloration.
• Avoid limp, watery feeling tails or those with an ammonia-like odor.

2. Thaw the Lobster Tails

• If using frozen tails, thaw them overnight in the refrigerator. This usually takes about 8-10 hours.
• Do not thaw at room temperature or in hot water, as this promotes bacteria growth.
• Once thawed, the tails can be stored in the fridge for 1-2 days before cooking.

3. Prep the Lobster Tails for Cooking

• Use kitchen shears to carefully cut lengthwise through the top shell of each tail.
• Stop at the base of the tail to keep it intact. This helps the meat cook evenly.
• Grab the sides of the shell and gently pull it apart to expose the meat.
• Use a knife to split the underside membrane and remove the intestinal vein if needed.
• Rinse the lobster tails and pat dry with paper towels.

4. Season the Lobster Meat

• Seasoning is optional but recommended to enhance flavor.
• Sprinkle lightly with salt, pepper, garlic powder, onion powder, paprika, lemon pepper, etc.
• Drizzle lemon juice over the meat to help keep it moist and tender.

5. Choose Your Cooking Method

Boiling:

• Fill a large pot with 2-3 inches of water and bring to a boil.
• Add a pinch of salt to season the water.
• Gently drop the tails in one by one and cook for 5-7 minutes.
• Use tongs to carefully flip the tails halfway through.
• Drain immediately when done and rinse with cold water to stop the cooking.

Steaming:

• Add water to a pot fitted with a steamer basket. Bring to a boil.
• Place lobster tails in the basket, cover, and steam for 7-9 minutes.
• Check often to prevent overcooking.
• Remove from steamer and serve.

Broiling:

• Place lobster tails meat-side up on a baking sheet.
• Broil 6 inches from heat for 9-11 minutes, watching closely to avoid burning.
• Flip tails halfway through cooking.
• Serve tails immediately.

Sautéing:

• Heat 1-2 tbsp butter or olive oil in a large skillet over medium-high heat.
• When the butter foams or oil shimmers, add the tails meat-side down.
• Cook for 2-3 minutes per side until golden brown.
• Baste the tails with the melted butter as they cook.
• Cook just until the meat is opaque.

6. Check for Doneness

• The meat should be completely opaque and firm. Translucent portions mean it’s undercooked.
• Use a meat thermometer to check the thickest part of the meat. It should reach 140°F.
• The shell should turn bright red/orange when it’s fully cooked.
• If unsure, cut into one tail to visually inspect the doneness. Recook if needed.

7. Add Flavorful Finishing Touches

• For added richness, top each tail with a pat of garlic herb butter.
• Serve with a squeeze of fresh lemon juice.
• Garnish plates with lemon wedges, parsley, etc.
• Pair with melted butter for dipping, if desired.

8. Serve and Enjoy!

Your succulent lobster tails are ready to be enjoyed! Serve them while hot alongside your favorite sides and a crisp white wine. I recommend removing the meat from the shell before eating for easy access to every tasty bite. Now go impress your dinner guests with your impressive culinary skills.

Helpful Tips for Cooking Lobster Tails

• Choose similar-sized tails for even cooking. Adjust times as needed.
• Prevent overcooking by pulling tails as soon as they reach ideal doneness.
• Watch them closely, as cooking times vary based on size.
• Resist the urge to peek too frequently when steaming or boiling.
• Use a meat thermometer for perfectly cooked lobster every time.
• Add tails to hot liquid or pan to prevent meat from sticking.
• Let rest for 2-3 minutes before serving.
• Store leftovers in the fridge for up to 3 days.

Common Questions

How long should I cook a 5-6 oz lobster tail?

For a 5-6 oz tail, boil or steam for about 7 minutes, broil for 9-10 minutes, or sauté for approximately 3 minutes per side.

Can I cook frozen lobster tails without thawing?

It is unsafe to cook frozen lobster tails without thawing them first, as the center may remain cold and undercooked. Always thaw in the refrigerator overnight before cooking.

What is the best way to reheat leftover lobster?

To reheat pre-cooked lobster, steam for 1-2 minutes or sauté in butter briefly until heated through. Avoid overcooking the delicate meat.

What are the best sides to serve with lobster tail?

Some classic pairings include melted butter, lemon wedges, baked potato, asparagus, corn on the cob, pasta, or a fresh garden salad.

How do I get the meat out of the shell easily?

Use a seafood fork to pull the meat from the underside of the tail. You can also cut through the bottom shell with kitchen shears before plating. This allows you to serve the meat removed from the shell.

The Takeaway

Cooking lobster tail on the stove is simple with this foolproof step-by-step guide. For tailor-made results every time, carefully follow the instructions for your preferred cooking method. Proper seasoning and rest time are also vital. In just minutes, you’ll be indulging in the sweet, succulent taste of tender lobster meat. Treat yourself to this elegant and delicious seafood dinner.