Rich, versatile lobster tails are simple to steam for speedy weeknight meals. Cooking lobster in its shell imparts great flavor and helps the tail keep its shape, plus it’s easier to remove the cooked meat from the shell. If using frozen lobster tails, thaw them in the refrigerator for 8 hours or overnight.
Special Diets:
Method
Use a sharp knife to cut each tail in half lengthwise.
Rinse tails briefly under cold water to remove any grit or shell fragments.
Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid.
Place a steamer basket over water. Place tails, cut-side up, in the basket.
Cover and steam until meat is just opaque and very plump, 5 to 6 minutes; do not overcook or meat will begin to shrink and dry out.
Serve warm with sauce of choice: Try melted butter with lemon or garlic, an herb sauce like chimichurri or a soy sauce-based Asian dipping sauce; just make sure the flavors are not too strong or too sweet or they will overwhelm the natural flavor of lobster.
You can also cool and dice tail meat and use it for lobster salad or lobster rolls.
Nutritional Info
Serving Size
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.