Steaming lobster tails is a preferred cooking method that uses moist heat to gently cook the delicate meat, yielding a tender and succulent result. This approach avoids the direct contact with boiling water that can sometimes leach flavor and moisture from the shellfish. The goal is to cook the protein fibers just enough to become firm and opaque without contracting excessively, which is the primary cause of tough, rubbery lobster. Properly preparing the tails and precisely controlling the cooking time are the two most important factors for achieving a perfectly cooked delicacy.
Preparing the Lobster Tail for Steaming
If your lobster tails are frozen, ensure they are completely thawed before cooking to promote even heat distribution. Thaw them slowly in the refrigerator overnight (8 to 12 hours). For a quicker method, place the frozen tails in a sealed plastic bag and submerge them in cold water, changing the water every 30 minutes until pliable. Never use warm water or a microwave for thawing, as this compromises the final texture.
Once thawed, rinse the tails under cool water and pat them dry. For an attractive presentation and more even cooking, use the “piggyback” method to expose the meat. Using sharp kitchen shears, cut down the center of the hard top shell, starting from the wide end and stopping just before the tail fan.
Gently crack open the shell and carefully separate the meat from the shell walls, keeping it attached at the base of the tail fan. Lift the meat through the cut opening to rest on top of the shell. Press the two sides of the shell together beneath the meat to create a supportive base. This technique, also known as butterflying, allows the steam to cook the meat directly and prevents the tail from curling tightly.
The Steaming Process and Timing
Setting up the equipment correctly relies on consistent, vigorous steam to cook the tails. Pour one to two inches of water into a large pot, ensuring the water level sits well below the bottom of the steamer basket or rack. The tails must be suspended above the water and cooked solely by the steam, not by boiling.
Bring the water to a rolling boil over high heat. Carefully arrange the prepared lobster tails in a single layer on the steamer basket with the exposed meat facing up. Placing the tails on the rack only after the water is boiling ensures cooking begins immediately. Immediately cover the pot with a tight-fitting lid to trap the steam and maintain a high temperature.
The precise steaming time depends entirely on the weight of the individual lobster tail. Use a timer and thermometer for reliable results:
- Small tails (4 to 5 ounces) require 3 to 5 minutes.
- Medium tails (6 to 7 ounces) require 6 to 8 minutes.
- Large tails (8 to 10 ounces) require 8 to 10 minutes.
The most accurate way to confirm doneness is by checking the internal temperature with an instant-read thermometer inserted into the thickest part of the meat, avoiding the shell. The lobster is cooked when the internal temperature reaches 135°F to 140°F. Visually, the shell will turn a vibrant red, and the translucent gray meat will become fully opaque and pearly white throughout.
Finishing and Serving Suggestions
As soon as the lobster tails reach the target internal temperature, remove them immediately using tongs to prevent residual heat from overcooking them. Allow the tails to rest for one to two minutes off the heat. This brief rest helps the meat relax and allows internal moisture to redistribute before serving.
To enhance the flavor, brush the exposed meat with melted, clarified butter, which has a higher smoke point and cleaner taste. A dusting of sea salt and fresh black pepper complements the natural sweetness of the shellfish. For an aromatic lift, a pinch of paprika or a squeeze of fresh lemon juice brightens the presentation.
The steamed lobster tail is classically served with a small dish of warm clarified butter for dipping, alongside a wedge of fresh lemon. The mild flavor achieved through steaming makes it an excellent canvas for simple pairings. The tails can also be incorporated into other dishes, such as lobster rolls or salads, once the meat has cooled and been removed from the shell.