If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
Lobster tail is considered a luxury ingredient that can seem intimidating for home cooks. However with the right techniques you can easily achieve restaurant-quality lobster tail on your own stove. This comprehensive guide will walk you through everything you need to know to cook lobster tail on the stove perfectly every time.
Understanding Lobster Tails
Lobster tails come from the tail portion of lobsters and contain the sweetest meat. They are usually sold fresh or frozen. The two main types are Maine lobster tails, known for their firm texture and sweet flavor, and Canadian lobster tails, which are slightly milder in taste but still delicious. Lobster tails typically range from 3 to 8 ounces each.
Preparing Lobster Tails
Proper preparation is key to ensure your lobster tails turn out tender and flavorful.
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If using frozen tails, thaw them overnight in the refrigerator or submerge in cold water for 30-60 minutes.
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Once thawed, rinse tails under cold water and pat dry
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Using kitchen shears, cut lengthwise through the top shell without cutting through the meat.
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Gently pull the shell apart to expose the meat while keeping it attached on one side.
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Rinse again and pat dry, The tails are now ready to season and cook,
Seasoning Lobster Meat
Seasoning enhances the sweet flavor of lobster tail:
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Drizzle lemon juice over the meat to help keep it moist.
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Sprinkle lightly with salt, pepper, paprika, garlic powder, oregano, etc.
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Brush with a small amount of olive oil or melted butter.
Choosing a Cooking Method
There are several ways to cook lobster tails on the stovetop.
Boiling:
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Bring water to a boil in a large pot. Add a pinch of salt.
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Gently lower tails into the water one by one and boil for 5-7 minutes.
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Use tongs to flip tails halfway through.
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Drain and immerse in ice bath to stop cooking.
Steaming:
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In a pot with steamer basket, bring water to a boil.
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Add tails to basket, cover, and steam for 7-9 minutes.
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Check often to prevent overcooking.
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Remove from steam and serve.
Sautéing:
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Heat 1-2 tbsp oil or butter over medium-high heat.
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When hot, add tails meat-side down and cook 2-3 minutes per side.
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Baste with butter and cook until opaque throughout.
Broiling:
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Place tails on a baking sheet and broil 6 inches from heat for 9-11 minutes.
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Flip halfway through and watch closely to avoid burning.
Checking Doneness
The lobster meat should be completely opaque and firm. Use a meat thermometer to check the thickest part of the meat, aiming for 140-145°F. The shell should turn bright red/orange. If undercooked, return to heat for a minute or two.
Adding Flavor
After cooking, enhance the flavor:
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Top with pats of flavored butter, like garlic or chive.
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Squeeze fresh lemon over the tails.
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Garnish with chopped parsley, dill, or lemon wedges.
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Offer melted butter for dipping.
Serving Suggestions
Serve your lobster tails hot alongside drawn butter, lemon wedges, toasted bread, roasted vegetables, or a fresh salad. For easy access to the meat, you can remove shells before plating.
Leftover Storage
Refrigerate cooked leftovers in an airtight container up to 2-3 days. Reheat gently before serving.
Helpful Tips
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Cook similar sized tails together for even results.
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Start tails in hot water/pan to prevent sticking.
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Let rest 2-3 minutes before serving.
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Watch times carefully to avoid overcooking.
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Use a thermometer for perfect doneness.
Frequently Asked Questions
How long should I cook an 8-10 oz lobster tail?
For an 8-10 oz tail, boil or steam for about 9-11 minutes or sauté for approximately 4 minutes per side.
Can I cook frozen tails without thawing first?
It’s unsafe to cook frozen tails without thawing. Always thaw in the refrigerator overnight before cooking.
What are good side dishes with lobster tail?
Great pairings include melted butter, lemon wedges, baked potatoes, roasted asparagus or broccoli, pasta, and garden salads.
How do I get the meat out of the shell easily?
Use a seafood fork to remove meat from the underside of the tail. You can also cut through shell with kitchen shears before serving.
Can I reheat leftover lobster tails?
Yes, gently reheat leftover lobster by steaming briefly or sautéing in butter until heated through. Avoid overcooking.
The Takeaway
With proper thawing, seasoning, and cooking technique, preparing succulent lobster tail at home is easy. For the best results, follow the guidelines above for your preferred stovetop cooking method. In just 10-15 minutes, you’ll be indulging in tender, restaurant-quality lobster tails.
Side Dishes that Pair Perfectly with Dinner
To round out your surf and turf dinner, add a side dish or two that adds a bit of color and freshness to the plate.
Some classic side dishes to pair with surf and turf include:
- Sautéed Mushrooms. Melt down thinly sliced mushrooms in plenty of garlic and butter for a side dish that doubles as a sauce for your steak.
- Grilled Asparagus. Throw thick stalks of asparagus on the grill alongside your shrimp and fillet for an instant splash of brightness with minimal effort.
- Mashed Potatoes. This steakhouse classic is always welcome next to the steak. Add fresh herbs for a lighter touch to compliment your seafood.
- Caesar Salad. Crisp romaine, savory parmesan, and crunchy croutons add a refreshing counterpoint to the feast on your dinner plate.
- Boston Seafood Chowder. We’re always partial to a creamy seafood soup as a first course. Don’t forget the oyster crackers for the full New England experience.
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!