Steamed Lobster Tails Recipe

This was simply perfect. Juicy, tender lobster. Yum. I added garlic to the boiling water and butter just because we love garlic in EVERYTHING. Thanks for something so simple and wonderful.

This was good although 8 minutes made it a little on the rubbery side. Next time (and there is going to definitely be a NEXT TIME) I will start checking things starting at 6 minutes.

The basic technique is good, but 8 minutes is much too long for anything smaller than 7 or 8 oz. I steamed a 3-oz lobster tail for 3 minutes and then turned off the heat and let it sit for another minute. A 3-oz tail is small, but even at half the cooking time it came out a bit rubbery, with an internal temperature more than 20 degrees higher than the ideal 140 F. So use this recipe, but cut back the cooking time to less than 1 minute per oz.

SO simple (and delicious), I will never use another method. Not that I get to splurge on lobster very often, but I'm always nervous I'll ruin them. Mine were frozen tails weighing at .6# each and were very thick and meaty. I thawed them and did as another reader suggested: scissor cut down the length of the back and inserted a wooden skewer to prevent curling. They cooked absolutely perfect at 8 minutes. Served with lemon wedge and melted butter. Heaven.

I bought lobster tails from Costco. Only thing I did differently was I squeezed a 1/2 a lemon into the water mixture. Cooked as directed and WOW...super tender and good. Husband liked it as well. I did cut the shell on top of the lobsters and stuck a skewer through to keep the lobsters from curling. This is a simple recipe and a keeper for me!

Based on reviews and other recipes, I pulled together various modifications. Had three 5 oz lobsters. Added 2 tsp crab boil to water. Cut back of shell w/scissors lengthwise down middle, but did not butterfly. I inserted wood skewers lengthwise through lobster. This kept them from curling/turning over while steaming. The cut shell made it easier to remove shell and eat while still hot. Removed the thin digestive track ("vein")along length of the back. Loved the clarified butter. Steamed lobsters for 7 minutes. Perfect and tender. However, my lobsters were quite cold from defrosting, and the steam was low. In the future, when they are at room temp and with better steam, I will try 6 min. We saved the shells and steaming water in slow cooker and let cook 4 hrs on low. Smells amazing and am anxious to make a seafood chowder with this base. Thanks to Nancy and all who gave suggestions. I did consider putting lemon and garlic (love them) in the steaming water, but I enjoyed the pure flavor of lobster meat. Will not add them in future.

This is the best recipe I've found for frozen lobster tails. I took other reviews advise and added garlic, lemon juice and Old Bay to the steaming liquid and steamed them just 6 minutes and plunged them into some ice water briefly to stop the cooking. I used a small amount of butter, rice vinegar, lemon infused white balsamic vinegar, and Old Bay in the dipping sauce. They were tender, and came away from the shell easily. Most recipe call for grilling or broiling, but growing up in New England where the lobsters were steamed, I am pleased to find this recipe. It is the only way to prepare lobster.

Agree with other comments about timing- I used 5 minutes (no peeking) they were 2 perfect succulent delicious lobster tails! Also added 1/4 cup white vinegar to water to enhance flavor.

Agree with other comments about timing- I used 5 minutes (no peeking) they were 2 perfect succulent delicious lobster tails! Also added 1/4 cup white vinegar to water to enhance flavor.

I'm not a big shell fish fan, so I made this mainly for the Wife & Son. The recipe worked like a charm. I did remove the tails around the 6-7 minute mark. I also took a previous comment and added garlic & butter to the water for extra flavor. Next time I'll do it with larger tails. It's a keeper!!!

I cut the top of the shell lengthwise to the tail. Then I made 2 sets of cuts across the shell top. I stuck small spoon into the shell ans reamed the meat away from the inside of the shell. Then pull all the meat out until the cut shell closes...the meat is sitting on top of the shell. Add a little Old Bay to softened butter and apply to the top and bottom of the meat. Steam per directions. Eat soon thereafter so there's little residual cooking of the lobster which will make it tough.

Yes indeed! Definitely, 4 minutes is more than adequate in boiling water. No added salt is necessary. The results are perfectly wonderful.

Easy peasy!! Delicious and fool proof!

Perfect!!! I heeded the advice of other reviewers who cooked smaller tails. I was a little unsure about cutting the shell after cooking - I thought that was something you should do prior but it was fine. I need to practice better cutting - ended up just cutting it off with zero presentation but it was just me. It is the perfect way to cook lobster. I’ll always cook it this way!! Thank you {chef’s kiss}

This was an easy fast recipe and they came delicious. Will use this recipe every time. My tails were four ounces and were done in six minutes.

Perfect for a lazy weeknight.

Perfection. But remember that cook tops can vary, so start checking at 6 minutes. My 7 oz tail was done in 7 minutes, but I had pre-split the shell before steaming. Delicious. Just needed drawn butter and mmmmm.

I seasoned my lobster tail a little bit

Perfect! No changes

Perfect