Learn to make lobster tails using these simple step by step instructions. You'll learn the process of cleaning to the most impressive presentation.
Come along as I walk you through how to make restaurant-style lobster tails at home. It's easy and a perfect way to wow guests or your significant other for special occasions or holidays.
- Lobster tails
- Kosher salt
Garlic Butter Dipping Sauce
- Melted butter
- Minced garlic
- Curly leaf parsley (for garnish)
- Lemon wedges (for garnish)
- Kitchen Shears
- Instant read thermometer
Cleaning and thawing lobster tails
It's important that the lobster tails are completely thawed prior to cooking.
Here are 2 ideal methods:
Keep the lobster tails in their original packaging, place on a plate and store in the fridge overnight. The plate will catch any liquid as they defrost.
Same Day Thawing:
Place the lobster tails in a ziploc bag and push out the air from the ziploc prior to sealing. Add the bag of lobster tails to a pot or large bowl of cold water to thaw. If they have not thawed within 30 minutes. Discard the water that they were soaking in and add fresh cold water to the pot or large bowl. Repeat this process until the lobster tails are completely thawed.
- Cut through the back of the shell with kitchen shears stopping right before you reach the fanned part of the tail.
- You'll notice a dark line that runs lengthwise (this is known as the digestive tract, and it needs to be removed and discarded).
- Carefully crack opened the shell and use your fingers to get in between the meat and the shell and gently lift the lobster meat from bottom of the shell while keeping it attached towards the end of the tail.
- Rinse the lobster meat and the shell with cold water and dry completely with paper towels.
After cleaning the lobster tails, you can either:
- Lay the lobster meat back inside the shell.
- Butterfly the lobster tails (lay the lobster meat on top of the shell as shown in the photos below).
Now, let's get ready to cook.
What's the best way to make lobster tails
Although there are various methods to making lobster tails such as baking, boiling, steaming or grilling, the best way is to broil between 7 to 10 minutes.
Broiling adds a layer of flavor but still captures the pure and delicate taste of the lobster without competing with any other flavors or tasting bland.
Make garlic butter - Add butter and fresh minced garlic to sauce pan and allow butter to melt. Reserve half for drizzling or as a dipping sauce after broiling. So, I recommend that you set some aside.
Brush/Drizzle lobster meat with melted garlic butter and place in the oven to broil.
Remove lobster tails from the oven and drizzle again with the melted garlic butter and plate (here, you'll use the garlic butter that you set aside).
Tip: Instead of drizzling, use the melted butter as a dipping sauce.
How to tell if lobster is done
The best way to tell if lobster is done is by using an instant read thermometer, and inserting it into the thickest part of the tail. When the internal temperatures reaches between 140°F to 145°F, it's done. This tip will ensure that the lobster tails aren't overcooked.
Another way is paying close attention to the lobster's visual appearance. When lobster is raw, it's nearly translucent. However, when it's cooked, it turns pinkish-white, and feels firm to the touch.
The KEY is to NOT overcook the lobster. If you do, it will become dry and rubbery tasting which would be a waste.
What to make with lobster tails
Also, check out What to Serve With Lobster (25+ Sides and Mains) for an ultimate feast
For comments or questions, leave them in the comment section below.
Thanks for visiting.
How to Make Lobster
- Pair of kitchen shears
- 8 lobster tails (depending on the number of people you're serving)
- 2 teaspoon kosher salt
- 2 tablespoon curly parsley (for garnish)
- ½ stick butter (unsalted or salted)
- 1 clove garlic (minced)
- Add butter and fresh minced garlic to a small sauce pan over low heat until butter begins to melt. Turn off heat.
Broiled Butterflied Lobster
- Make sure lobster tails are completely thawed. Using sharp kitchen shears, cut along the back of the shell lengthwise stopping right before you reach the fanned part of the tail.
- Remove and discard the digestive tract that runs along the tail (this will appear as a dark line that also runs lengthwise).
- Carefully crack open the shell and use your fingers to get in between the meat and the shell and gently lift the lobster meat from the bottom of the shell BUT keep it attached to the tail and and lay the lobster meat on top of the shell. Wash the lobster tail gently but thoroughly with cold water and dry thoroughly with paper towels.
- Use some of the reserved melted butter to brush or drizzle over the top of the lobster meat and season with kosher salt.
- Place tails, meat side up on a baking sheet then into oven to broil.
- Broil until the meat is pinkish-white in color, firm to the touch and tail is red. About 7 to 10 minutes depending on the size. After 5 minutes of cooking time, check every 1 to 2 minutes to prevent overcooking.
- After 5 minutes, check every minute or so to prevent the lobster tails from being overcooked.
- Make sure lobster tails are completely thawed and completely dried before broiling.