If you’re thinking about making an impressive dinner, look no further than lobster tails. Back in the day, lobster was considered the "poor man’s protein" (who knew?!?), but it’s here to stay as a fancy, high-end seafood delicacy — and it’s delicious!
A standard lobster tail dinner at a restaurant is pretty pricey, but you can make lobster tails for a fraction of the cost at home. Plus, you don’t have to be intimidated by the process; they’re super easy to cook. Once you do it, you’ll never order lobster tails out again. You might even want to try a lobster beach bake this summer.
To get you started on the lobster tail dinner of your dreams, we’ve rounded up everything you need to know about choosing, buying, cooking and serving lobster tails.
Picking and buying lobster tails can be done in a store or online.
Ok, seafood lover — it’s time to shop. Do some research and find the best quality fish store you can find locally. You’ll want cold water lobster tails because they have meat that is more tender. Another tip is to shop at a price club that sells a lot of lobster tails because a high turnover rate means their stock is always freshest. You can buy lobster tails from online stores, including Maine Lobster Now and Lobster Anywhere.
Just as with whole lobster, the harder the shell the better. This means that the lobster was caught late in the molting process and the lobster has filled out its shell. It also means you’ll get more of that tender yet firm, sweet meat.
If the lobster tails at the fish store or market are frozen, that’s common and not a problem. If you’ve bought them a day ahead of when you want to cook the lobster tails, let them thaw in a sealed container while in the refrigerator. If you’re serving them sooner, place the lobster tails in a tightly sealed plastic bag and let them sit in a bowl of cold water in the sink for four or more hours, depending on the size.
Cooking lobster tails is easier than it seems.
The best ways to cook lobster tails are to grill, steam, broil or roast. You can boil them, but if you’re cooking a tail, you’ll lose all of that delicious flavor in the cooking water. (Pro tip: Save the boiling for a whole lobster in the shell). You can also bake lobster tails, but the roasting and broiling requires a higher heat and gives the lobster that sweet, flavor-packed caramelization.
The cooking time depends slightly on the method but doesn’t vary too much. On average, lobster tails take about one to two minutes per ounce to cook, so a 4-ounce lobster tail will take from five to eight minutes. An 8-ounce lobster tail will take from eight to 10 minutes. You want the lobster meat to be opaque (white) throughout and firm. The internal temperature should be 140 degrees F. Like other seafood, lobster cooks in just a few minutes and can turn tough and rubbery if overdone.
Here’s a quick garlic butter sauce to spread over the lobster before cooking, after cooking, or to dip the lobster in once you’re ready to eat.
½ stick butter, melted
2 cloves of garlic, crushed (optional)
2 teaspoons of lemon juice
½ teaspoon smoked paprika
1 pinch of cayenne pepper
In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the meat.
Whichever method you use, don’t stress. The lobster tails will turn out great! Here are some tips for each cooking method.
Grilled Lobster Tail
If your grill is out and ready to go year ‘round, this method is for you. Cooking time is the same as broiling, about eight to 10 minutes for an 8-ounce tail. If you want grill marks, flip the lobster tail halfway through the cooking time. Baste the top of the meat with melted butter (or garlic butter) once you remove it from the grill.
This grilled lobster tail recipe from Delish takes under 30 minutes total.
Steamed Lobster Tail
Place a steamer insert inside a pot of water and bring the water to a boil. Add the lobster tails to the steamer basket. You can leave the shells intact or cut them down the top. Steam for eight to 10 minutes until the meat is opaque.
Whole Foods Market shared this steamed lobster tail recipe.
Roasted Lobster Tail
Preheat the oven to 475 degrees F. Using kitchen scissors, cut the top of the shell down the middle and spread open the shell a bit to expose the meat. Place the tails on a rimmed baking sheet or other baking pan, brush with the garlic butter, and cook for about eight to 10 minutes until the meat is firm and opaque.
Here’s a delicious recipe from the Food Network.
Broiled Lobster Tail
This method is very similar to roasted, but you cook it closer to the heat and you’ll get the broiler to cook the top of the meat. Preheat the broiler, and place the rack about 6 inches away from the heat source. Using kitchen scissors, cut the top of the shell down the middle and spread open the shell a bit to expose the meat. Brush with melted butter or garlic butter. Broil for about six minutes until the meat is firm and opaque.
You might also like this recipe from The Recipe Critic.
Serve lobster tails with sides that will complement them, not overshadow.
It doesn’t take a lot to turn a lobster tail dinner into an awesome feast. The key is to find a side dish that won’t overpower the main attraction.
- A simple baked potato is a classic pairing.
- French baguettes or biscuits are crispy and chewy — a nice contrast to the tender lobster meat.
- Mac & cheese is good on its own but even better paired with lobster tails.
- Mashed potatoes and garlic spinach are another classic pairing.
- A mixed green salad provides some balance to the meal.
- Rice pilaf pairs well with lobster tails and light butter sauce.
- Broccoli and green beans also go well with lobster tails.
- If you’re really going all out for this dinner, do a surf and turf by pairing the lobster tail with steak.
When are we invited over for dinner?
