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 tails are considered one of the most decadent and delicious seafood treats. Their sweet, succulent meat is cherished by seafood lovers across the world. But have you ever wondered just how much edible lobster meat you actually get from one of these coveted crustacean tails?
In this article we’ll provide a detailed breakdown of how much meat you can expect to extract from lobster tails of varying sizes. We’ll also offer tips on selecting the best lobster tails and extracting the maximum amount of meat from them. Whether you’re preparing lobster tails at home or ordering them at a restaurant this guide will ensure you get the most for your money when it comes to lobster tail meat.
Average Meat Yield From Different Sized Lobster Tails
The amount of meat you get from a lobster tail depends on its size and shell hardness Here are the average yields from different sized tails
- Small lobster tails (3-4 oz): 1.5-2 oz of meat
- Medium lobster tails (5-7 oz): 2.5-3.5 oz of meat
- Large lobster tails (8-10 oz): 4-5 oz of meat
- Jumbo lobster tails (12-14 oz): 6-7 oz of meat
So for example, if you order a 5 oz lobster tail, you can expect around 25-3 oz of edible lobster meat from it. The remaining weight comes from the shell and juices inside
These meat yield ranges are approximations and can vary a bit based on factors like season and individual lobster size. Soft-shell lobsters after molting naturally have a lower meat to shell ratio. Hard-shell lobsters are the most prized for their higher meat yield.
Choosing Lobster Tails for Maximum Meat
Picking the right lobster tails can help maximize your meat return. Here are some useful tips on selecting tails with the highest meat yields:
-
Go for Hard-Shells: Hard-shell lobster tails yield more meat compared to soft-shells. The shells will feel firm and crunchy.
-
Select Heavier Tails: Heftier, weightier tails generally indicate a better meat-to-shell proportion. Light tails tend to be mostly shell.
-
Size Matters: Get the largest tails you can afford. Jumbo and large sizes consistently have the most meat per ounce.
-
Check Shell Integrity: Avoid cracked or damaged shells which allow juices and meat to seep out.
-
Pick Females: Female tails tend to be broader and meatier than the narrower male tails.
-
Choose Live/Fresh: Live or freshly cooked and frozen tails retain moisture better.
Following these guidelines when shopping for lobster tails will help you maximize the amount of quality meat you get to enjoy.
Tips for Extracting the Most Meat From Lobster Tails
Proper preparation and cooking techniques also play a big role in getting the most lobster meat out of the shells. Here are some useful tips:
-
Thaw Safely: For frozen tails, thaw slowly in the fridge instead of microwaving to prevent meat from drying out.
-
Brush with Oil: Lightly coating the shell with oil or butter helps the meat pull off easily after cooking.
-
Cook Evenly: Broil, grill or steam evenly on both sides to ensure meat cooks thoroughly without overdoing any sections.
-
Watch Cook Times: Undercooking leaves raw meat inside while overcooking makes it chewy. Follow recommended cooking times.
-
Extract Carefully: Use lobster crackers, picks and forks to gently pull meat out of corners and crevices, leaving nothing behind.
-
Save the Juices: Collect any lobster juices and use to moisten and enhance the flavor of the extracted meat.
Following proper handling and extraction methods helps get every ounce of lobster goodness with minimal waste.
Lobster Tail Size and Weight Comparison
To give you a better sense of the range of lobster tail sizes available, here’s a more detailed size-weight breakdown:
- Small: 3-4 oz tails, 6-8 inches long
- Medium: 5-7 oz tails, 8-9 inches long
- Large: 8-10 oz tails, 9-11 inches long
- Jumbo: 12-14 oz tails, 11-13 inches long
The small 3-4 oz tails are about the size of a smartphone while the jumbo 12-14 oz tails are closer to a full sized iPad.
As a general rule of thumb, you can expect the edible meat weight to be around 40-50% of the total lobster tail weight depending on shell hardness. So a 7 oz tail will yield approximately 3 oz of luscious lobster meat.
Average Price Per Ounce of Lobster Tail Meat
Pricing for lobster tail meat usually ranges from $12-$25 per ounce depending on factors like:
- Location – Prices are higher at upscale coastal restaurants
- Size – Larger tails cost more per oz than smaller ones
- Quality Grade – Premium wild caught grades are pricier
- Supply and Demand – Prices peak when lobster is less available
- Preparation – On-site prepared tails cost more than uncooked retail packs
- Origin – Tails shipped from colder waters like Maine, Canada tend to be higher priced
To get the best value, buying raw frozen tails and preparing them yourself is recommended. Look for sales or buy direct from reputable seafood suppliers online.
Popular Ways Lobster Tails Are Served and Eaten
There are a variety of delicious ways people love to eat lobster tail meat. Some of the most popular preparation methods include:
- Grilled lobster tails – Grilling really brings out the natural sweetness
- Broiled lobster tails – Quick and easy to make at home
- Lobster tails baked with butter – Butter bastes the meat as it cooks
- Lobster tail cocktail – Served chilled with sauce as an appetizer
- Surf and turf – Paired with steak for a classic indulgent dinner
- Lobster ravioli – Tails baked into large seafood ravioli pillows
- Lobster risotto – Tail meat and juices blended into creamy risotto
- Lobster rolls – Meat mixed with mayo or butter and served in a hot dog bun
The tender texture and versatility of lobster tail meat makes it perfect for everything from upscale dining to relaxed beachside meals.
Fun Facts About Lobster Tails
Here are some interesting tidbits about lobster tails you may not have known:
- American lobsters have longer claws while European lobsters have bigger tails
- Lobsters can self-amputate their tails to escape predators and later regrow them
- The meat inside lobster tails is scientifically called the “abdominal muscle”
- Lobsters molt frequently as they grow, affecting tail meat yield
- Female tails are broader and contain the delicacy known as lobster roe or coral
- Lobsters get their red color from astaxanthin, a powerful antioxidant
- The largest lobster tail ever recorded weighed over 9 pounds!
- Lobster was once cheap food fed to prisoners and servants in colonial America
Key Takeaways on Lobster Tail Meat Yield
- You can expect around 40-50% of a lobster tail’s total weight to be edible lobster meat
- Hard-shell, female, large and jumbo sized tails provide the highest meat yields
- Careful cooking and extraction lets you get every ounce of meat out of the shell
- Avoid overcooking to prevent the delicate lobster meat from becoming rubbery
- Prices average $12-$25 per ounce but you can find deals on retail frozen tails
- Grilling, broiling, baking and adding to pasta are popular preparation methods
Understanding what goes into maximizing your lobster tail meat return can help you get the very most out of these decadent crustacean treats. Armed with these tips, you can confidently cook and order lobster tails knowing exactly how much precious meat you can expect to enjoy in every luscious bite.
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!
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.
Gordon Ramsay | How to Extract ALL the Meat from a Lobster
FAQ
How much meat do you get out of a lobster tail?
It takes 5-6 lobsters to make 1 pound of claw and knuckle lobster meat. Approximately 5-6 tails per pound of lobster tail meat depending on the tail size.
How many lobster tails for 1 pound of meat?
You receive 5 whole, shucked lobster tails per 1 lb. package, ready to to thaw, cook, and enjoy. Order 2 lbs. of shucked tails and receive 2 packages for a total of 10 tails.
How much meat is in a 4oz lobster tail?
Generally speaking, you should expect to get 50% of cooked lobster tail meat out of every raw lobster tail once cooked, so you can expect about 2 ounces of meat per 4 ounce lobster tail.
How much meat does a lobster tail yield?
Here’s an estimated meat yield broken down by different lobster parts: 15% Lobster Tail. 10% Claw Meat. 3% Knuckle Meat.
How much meat is in a lobster tail?
On average a single lobster tail will contain around 4-6 oz of meat. This can vary slightly based on the size of the tail. Here’s a rough breakdown So for a typical restaurant-sized lobster tail (8-12 oz), you can expect around 1⁄4 to 1⁄3 pound of delicious lobster meat. Keep in mind that the shell makes up a large portion of the total tail weight.
How much does lobster tail meat cost?
If you want a rough estimate, you can expect the edible meat weight to be about 40-50% of the total lobster tail weight depending on shell hardness. A 7 oz tail will yield around 3 oz of delicious lobster meat. Pricing for lobster tail meat usually ranges from $12-$25 per ounce depending on factors like:
How much meat does a lobster eat?
Some species of lobster have meatier tails than others: Spiny lobsters like those found in the Caribbean and Florida have the highest meat-to-shell ratio. Their tails can yield up to 8 oz of meat. Rock lobsters from Australia and New Zealand have long but relatively skinny tails with closer to 4 oz of meat.
How many lobster tails per person?
For a full meal focused just on lobster, allow 1 whole 12 oz. tail per person. As an appetizer or with other foods, 1 tail per 2 people is usually sufficient. Now that you know exactly how much prized lobster meat you can expect from those elegant lobster tails, it’s time to start enjoying these special seafood treats.
How do you eat a lobster tail?
To eat a lobster tail, butterfly it by gently spreading the shell open and separating the meat from the sides using your thumbs. Carefully pull the lobster meat up toward you, leaving it attached at the tail fan. Rest it on top of the shell. Repeat this process with the remaining lobster tails.
How do I choose the right lobster tail?
Picking the right lobster tails can help maximize your meat return. Here are some tips: Go for Hard-Shells: Hard-shell lobster tails yield more meat compared to soft-shells. The shells will be firm and crunchy. Select Heavier Tails: Heftier tails mean more meat-to-shell proportion. Lightweight tails tend to have more shell.