How to Cook Lobster Tails
Preparing Lobster Tails for Cooking.
Place in refrigerator overnight to thaw. The best way to prepare lobster tails is to cut the tail down the centre lengthwise, or cut and butterfly them. With the butterfly method, you can pull the meat out on top of the shell but ensure there is still meat attached to the tail fin. If you boil them, do not cut the shell.
Broiled • Grilled • Baked • Boiled • Steamed
Broiled Lobster Tail.
For a light crisp on the shell, try broiling. This method uses high heat which will enhance the meat flavour even more.
Place the tails on a baking sheet.
Season to your liking.
Place 10” away from the top of the broiling element.
Cook for 1 minute per oz.
Check tails often for doneness.
When tails are cooked, the meat is opaque, pinkish-white, and the shell turns red.
Serve lobster tails with lemon wedges or lemon-butter sauce.
Grilled Lobster Tail.
Cooking lobster tails on the grill will add a smoky flavour.
Use a metal or wooden skewer through the centre of the tails to prevent curling. Preheat grill and cook the lobster tails over direct medium heat.
Brush the top of the meat with lemon butter and season to your liking.
If the tails are cut down the centre - place the lobster cut side down for 4 to 5 minutes, then flip to finish.
If the tails were butterflied with the meat out - place the lobster with the meat side up the entire cooking time.
When tails are cooked, the meat is opaque, pinkish-white, and the shells turn red.
Baked Lobster Tail.
Another popular method is baking lobster tails in the oven. This will gently steam and cook them at a consistent temperature.
Place on a baking dish.
Season the lobster tails to your liking.
Bake in the oven at 425°F (218°C) with a small amount of water in the dish.
Cook for 1-2 minutes per oz or until the meat is opaque, pinkish-white, and the shells turn red.
Boiled Lobster Tail.
Boiling lobster tails will cook the meat quickly, but dilute the flavour.
Cook the whole lobster tail in boiling saltwater.
Add the tails to the water.
Cook roughly 1 minute per oz, or until the meat is opaque, pinkish-white, and the shells turn red.
Once ready, drain the water and cool enough to separate the meat from the shell.
Season to your liking
Steamed Lobster Tail.
Another popular method to cook lobster is steaming. This will cook the lobster meat well and enrich the flavour of the meat. The high heat will cook it evenly and help release the meat from the shell.
Cook for 45-60 seconds per oz.
When the tails are cooked, the meat will be opaque, pinkish-white, and the shells turn red.
Once ready, season to your liking
Note: Since appliances vary, these are guidelines only. Product should be cooked thoroughly until an internal temperature of 165°F (74°C) is reached.