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Steamed lobster tail is tender, juicy, and succulent! It’s steamed in a pot of boiling water with flavorings inside a steaming basket until perfectly cooked!
Steamed lobster tail is one of the easiest preparations of lobster tail! It’s gently steamed in a pot which allows for a moist, tender, and perfectly cooked lobster tail that’s not rubbery or overcooked.
It’s a great way to serve lobster tail and perfect for special occasions like Valentine’s Day, Christmas, Thanksgiving, and anniversary or date night dinners. If you prefer using the oven, try our Broiled Lobster Tails with Garlic Butter!
Why steam lobster tails?
- Steaming allows for gentle cooking in a moist environment which leads to tender, moist lobster tails.
- It’s easy to regulate the temperature by adjusting the burner.
- You can easily tell when the lobster is fully cooked. Simply feel for firm flesh and look for an opaque color.
Ingredients
- Lobster tails – Choose ones with firm, uniformly colored flesh. Avoid ones that have a fishy smell or cracked shells.
- Optional flavorings – Lemon, garlic, butter, parsley, Old Bay seasoning.
Thaw frozen lobster tails
Refrigerator (overnight method) – Set frozen lobster tails on a plate topped with paper towels and place it inside a resealable bag. The paper towels will absorb excess liquid. Allow them to thaw overnight in the fridge.
Faster method – Place frozen lobster tails inside a resealable bag and let out as much air as possible. Place the bag in a bowl of cold water and refresh the water every 15 to 20 minutes until the lobster is completely thawed.
Steps
- Butterfly the lobster tails: Take kitchen shears and cut a straight line down to just before the tail fin.
- Spread the shell open and lift the meat out and above the shell and place it on top. You can use a spoon to help detach the meat if needed.
- Make sure the meat is centered on the shell and fully opened. Optional: Insert a skewer or toothpick into the meat to keep it from curling.
- Place the lobster tails in a steamer basket and place it into a steaming pot filled with 1 to 2 inches of boiling water. Steam with the lid closed until fully cooked, anywhere from 6 to 8 minutes for small to medium tails or 8 to 12 minutes for large tails. Look for firm and white opaque flesh with bright red shells.
Optional herbs and spices can be added to the water for more flavor. Garlic, lemon slices, peppercorns, Old Bay seasoning, and fresh herbs are great additions.
The best way to serve steamed lobster tail is alongside melted or clarified butter with a few wedges of lemon. Enjoy!
More Recipes
Main Dishes
Broiled Lobster Tail with Garlic Butter
Main Dishes
15 Minute Cilantro Lime Shrimp
Salads
Classic Caesar Salad
Steamed Lobster Tail
Ingredients
- 2 lobster tails
Optional Seasonings
- lemon slices
- garlic
- fresh herbs
- Old Bay seasoning
- peppercorns
Instructions
- Butterfly the tails: Using kitchen shears, cut a straight line down the top center of the shell to just before the tail fins. Spread the shell open, lift the meat out, and place it on top of the shell. Use a spoon to help detach the meat from the shell if needed. Optional: Insert a toothpick or skewer into the meat to keep it from curling.
- Fill Steam Pot: Fill a steaming pot with 1 to 2 inches of water and add optional seasonings if using. Bring to a boil. Place the lobster tails into a steamer basket and insert it into the pot, making sure the water doesn't reach the lobster.
- Steam: Steam the lobster tails with the lid closed until fully cooked, about 6 to 8 minutes for small to medium tails and 8 to 10 minutes for large tails. Check after 5 minutes to prevent overcooking, but avoid opening the lid otherwise.They're fully cooked when the flesh is firm to the touch and white and opaque in color. The shells should be bright red and the internal temperature should reach 140°F to 145°F at the thickest part of the meat. Serve with melted butter and lemon. Enjoy!
Notes
- Refrigerator (overnight method) – Set frozen lobster tails on a plate topped with paper towels and place it inside a resealable bag. The paper towels will absorb excess liquid. Allow them to thaw overnight in the fridge.
- Faster method – Place frozen lobster tails inside a resealable bag and let out as much air as possible. Place the bag in a bowl of cold water and refresh the water every 15 to 20 minutes until the lobster is completely thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yum! Lobster is one of my fave meals but it’s so expensive at restaurants. I’m so thankful for this recipe so I can enjoy it at home. I made it exactly as instructed and it turned out great. New favorite we will make over and over.
I couldn’t believe how easy it was to make this lobster tail and it definitely made me feel like a gourmet chef.
I’ve always been afraid to try cooking my own lobster because it’s so pricey and I didn’t want to ruin it. But they were on sale and I wanted to try. Thank you for the step by step instructions and especially the photos. It really helped and my lobster was perfect! My hubby was so surprised to have lobster dinner at home.
I’ve always been afraid to make lobster at home, but I tried this recipe and they came out perfectly cooked! Tender and not rubbery at all. My tails were about 4oz so on the smaller side so I steamed them just a little under 6 minutes. Absolutely perfect, thank you!
Thanks for the helpful instructions on how to handle the lobster tails. I’ve always been so intimidated by this process but I know how to make this for a special treat 😉
This gives me perfectly cooked lobster every time! I steam them in the shell and turn off the heat at 6 minutes. If they’re bigger I keep them in the pot for another minute or so and pull them out. This is the only recipe I use for steaming lobster tails!