ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

How to Cook Lobster Tails

Updated on February 23, 2009

Learning how to cook lobster tails is not a difficult task. Fresh lobster tail does taste better than frozen. So why choose frozen lobster tails? The main reason is that fresh lobster is much, much more expensive.

Shopping for Lobster Tails

When shopping for frozen lobster tails, try to choose a lobster without claws. Clawless lobster species usually have more meat in their tails, so you get more bang for your buck. If you can afford it, try to buy cold water lobster tails. They are more expensive than warm water lobsters, but cold water lobster tails have a better taste than other types of lobster tails.

How to Prep Lobster Tails for Cooking

Once you have chosen your lobster tails, it is time to prepare them. For the best texture and flavor, defrost frozen lobster tails before cooking them. You may prepare lobsters from their frozen state, but the results will not be as delicious or tender as letting them thaw first.

The best way to defrost lobster tails is in your refrigerator. Overnight or at least ten hours is needed in the refrigerator to defrost lobster tails. Never leave them out at room temperature. It is not recommended to defrost lobster tails in the microwave. This may cause the lobster tails to become partially cooked and rubbery.

Lobster tails can be prepared many ways. The most popular, as well as the easiest, ways to cook frozen lobster tails are by boiling or steaming. These are the two methods taught here for how to cook lobster tails.

First you have to prepare your thawed lobster tails for cooking. Use kitchen scissors to cut down the center of the shell on the back. Do not cut on the fan part of the tail. Open the shell. Lift the meat out of the shell. Devein.

How to Cook Lobster Tails by Boiling

To boil lobster tails, choose a large pot and fill it with water. Add about 2-3 teaspoons of salt to the water. After the water starts to boil, gently drop the thawed lobster tails into the pot. Wait for the water to return to a boil. A general rule of thumb when boiling lobster tails is to boil the lobster for about one minute for each ounce of lobster meat.

How to Cook Lobster Tails by Steaming

Another popular and easy way to cook frozen lobster tails is to steam them. Thread each lobster tail onto a skewer to prevent them from curling as they cook. Let four cups of water come to a rolling boil. Add the tails to a steam rack and cover the pot. The lobster tails will turn a nice red shade. Steam for about 90 seconds per ounce of lobster meat. After lobster tails are steamed, run them under cold water to avoid overcooking.

Additional Tips for How to Cook Lobster Tails

When lobster tails are prepared correctly, the flesh will be white and tender. Avoid overcooking lobster. If lobster is overcooked, it will have a rubbery texture and bad taste.

There are other ways to cook lobster tails. They may be baked or grilled as well.

Serve both clarified butter and fresh lemon wedges on the side to go with your delicious lobster tails. Enjoy!

How to Grill Lobster Tails

What is your favorite way to eat lobster?

See results

How to Cook Lobster Tails Comments

    0 of 8192 characters used
    Post Comment

    • chafiq555 profile image

      chafiq555 8 years ago from Gatlinburg

      Very well done. very clear and well explained. I'm going to try the steaming as I like it to cook slow and retain all the proteins and the omega 3.

    • profile image

      San Diego Lobster Tails 8 years ago

      Maine lobster is the only way to go! San Diego Seafood Restaurants agree: cold, fresh, live lobster dinner is something any lobster lover will love!

    • Billrrrr profile image

      Bill Russo 8 years ago from Cape Cod

      Nice hub. I have lived all my life at the edge of icy Atlantic waters from Rhode Island to Maine and have had easy access to lobsters.

      I didn't know they called those warm water crawdaddy type things lobsters. The only ones I've ever noticed on menus were always generically called 'Maine' lobsters.