Are Lobster Tails Better Baked or Boiled?

If you grew up playing The Sims like I did, then you know exactly what lobster thermidor is. Or at least, you know what it is in the context of the popular RPG (role playing game): Its the final meal your simulated character learns after studying the culinary arts over the course of a few days. As in real life, in The Sims, the more you cook and the more cookbooks you read, the more recipes you learn, and the faster your simulated character can graduate from salad to spaghetti to tri-tip steak, then finally to lobster thermidor.

So how does this relate to perfectly cooked lobster? Lobster thermidor is, for one, a dish I’d like to eat every single day. It also calls for lobster tail meat, which must be cooked properly in order to enjoy the succulent, sweet flavor of lobster and maintain its juicy texture, wihtout chewiness. If you bear with me for a few more minutes while I spread the love for lobster thermidor, I’ll then get into how to thaw frozen lobster tails (which are much more accessible if you don’t live in Maine and want to indulge in the crustacean year-round) and how to cook lobster tails.

In order to satisfy my curiosity and save you time and money, I tested four of the best ways to cook lobster tails, including steamed, broiled, boiled, and grilled. But first, back to lobster thermidor. From Our Shop

Steak and Lobster Tails

If you’re really aiming to impress, serve up restaurant-quality steak and lobster for dinner. A brilliant red lobster tail makes a statement on the plate. Add a homemade oven-broiled steak and you have an all-around winning combination for every palate that’ll satisfy even the most pretentious New England seafood chef.

We make this show-stopping dinner easy to pull off with our ready-to-prepare Captain’s Tails and Turf package. This combo includes two buttery-soft fillets with the meatiest Atlantic cold water lobster tails and a zesty key lime pie to finish things off.

Here’s how to prepare steak and lobster tails for dinner:

First, prep and season your lobster.

• Make a deep lengthwise cut in the top of the lobster tails.
• Gently pry the shells apart and season the meat with melted butter and a sprinkle of salt and pepper. If you like, you can add a dusting of Old Bay seasoning, smoked paprika, or any dried herb you love.

(For more tips on how to properly prepare lobster, Checkout our recipe How to cook Lobster Tails .)

Meanwhile, fire up your broiler to high and prepare the steaks.

• Place an oven rack two to three inches from the heat source.
• Place the steaks on a baking sheet and generously season both sides with salt and pepper.
• Place the baking sheet under the broiler.
• Use this chart to determine the best cooking time for your steaks.
• Remove the steaks from the oven just before they reach your desired doneness, transfer to a cutting board, cover with aluminum foil, and let the meat rest while you broil the lobster.

Cook the lobster.

• Place the prepared lobster tails on the same baking sheet.
• Place them under the broiler and cook until the meat is opaque, about 5 to 10 minutes.

Finally, plate everything up and dig in!

Steak and scallops might be a more unusual approach to surf and turf, but it still fits the bill. In fact, plump, fresh sea scallops have a soft and flaky texture that pairs well with steak.

Since scallops are so naturally buttery on their own, you can swap the more traditional fillet with a high-quality New York strip steak.

This surf and turf pairing calls for the stovetop. Use a large, heavy-bottomed cast-iron pan or skillet to sear both your steaks and scallops.

Here’s how to cook it:

• First, pat the scallops and steaks dry with paper towels and season both sides with salt and pepper. Brush them with a thin coating of canola oil or another high-heat oil.
• Heat your pan over medium-high heat for a good 3 to 5 minutes, until hot.
• Gently place the steaks in the skillet and sear for 4 minutes, or until you have a nice brown crust on one side. Use tongs to flip the steaks and cook for 3 to 4 minutes on the other side.
• Add a 2-tablespoon pat of butter to the skillet and as it melts, spoon the butter over the steaks for another minute.
• Remove the steaks from the skillet when they are 5 to 10 degrees away from your desired doneness. Place on a cutting board, cover with aluminum foil, and rest while you sear the scallops.
• Return the skillet to medium-high heat.
• When the oil is hot, gently place the scallops into the skillet, leaving several inches of space between each scallop.
• Sear for 2 minutes undisturbed, then add 1 tablespoon of butter to and gently flip the scallops with tongs or a thin fish spatula to sear for another minute, until cooked through but still soft in the center.

Plate up your steaks and scallops and serve hot!

What exactly is lobster thermidor?

Its a gratin dish from the 60s and 70s where lobster tail meat has been folded into a creamy mélange of egg yolks, brandy, mustard, and Gruyère cheese. Its rich and delicious and hardly anyone makes it anymore.

Why? Because lobsters expensive as heck. If I lived on the Maine coast Id have access to fresh lobster 24/7. But unfortunately I do not, so instead I enjoy it at home on special occasions like Valentine’s Day, my birthday, or a Wednesday night.

If you cant get whole, live lobsters at your corner fishmonger, then I recommend heading to your local Whole Foods or Costco to buy frozen lobster tails.

But be warned: The two are vastly different. At the Whole Foods fish counter, youll be able to find individual, uncooked (previously frozen) lobster tails for around $10 each. These are the small, fleshy, Maine-like ones that are sweet and flavorful. The Costco lobster tails might be more affordable by the pound, but youll notice that theyre a different breed than the American ones, i.e. theyre large and spiny and from places like Nicaragua, Honduras, Costa Rica, etc. (I also think theyre a little less flavorful, but thats just me.) But lobster is expensive enough and inaccessible enough that if you find a great product, stock up (that’s the beauty of the pre-frozen stuff anyway).

Whatever you end up getting, be sure to thaw them properly before cooking. From Our Shop

How to prepare Baked Lobster Tails

FAQ

Is it better to boil or bake lobster tail?

Broiling isn’t the best. I’ve heard that boiling makes delicious lobster. The heat from the oven is actually going to impart more flavor and retain more nutrients than boiling will. Steaming is the gentlest method but once again it’s not going to impart any flavor.

What is the best method of cooking lobster tails?

• Pros:

  Creates a smoky, flavorful crust and keeps the meat tender and sweet, says The Kitchn.
• Cons:

  Requires some prep work, as lobster tails need to be butterflied and brushed with oil before grilling.
• How to:

  Preheat grill to medium heat, oil grates, brush lobster tails with oil or butter, place shell-side down on grates, and cook for 4-6 minutes per side.

Which cooking method is best for lobster?

Steaming is a classic way to cook lobster and is even faster than boiling it. Use a steaming basket inside a large pot with a tight-fitting lid.

Is lobster tail better baked or grilled?

Grilling and broiling give the lobster a smoky, slightly charred taste while roasting and baking make the meat more tender and evenly cooked.