Cooking lobster tails is surprisingly quick and easy! This tutorial will show you how to cook lobster tail in four different ways! Any method in this guide will result in soft, buttery lobster with just a hint of fresh lemon and garlic flavor. Trust me—it’s easier than you think and so delicious!
Treat yourself to a lobster feast! Lobster dinners are seen as quite a delicacy, but you may not realize just how easy it is to cook. You can make the perfect dinner with lobster in your own kitchen with ease!
The lobster tail is the best part of the lobster because it is the meatiest part. I see lobster tails at Costco frequently but especially around the holidays. There are a variety of ways to cook lobster and lots of opinions about the best way to cook it. Personally, I don’t mind which cooking process is used, so long as it is cooked through, still moist, and seasoned well.
You can serve a lobster tail dinner for a special occasion, but it’s also easy enough to make for a weeknight meal too! This complete guide will show you how to cook lobster in 4 different ways – oven, air fryer, Instant Pot, and grill – each using very easy steps!
Lobster is considered one of the most decadent and luxurious seafood ingredients. Its tender, sweet flavor and meaty texture make it a real treat. When serving lobster, especially lobster tails, presentation is key to making it a showstopping dish. The way the lobster is cooked and plated can elevate it from simple to sublime. Here are some tips on how to beautifully present lobster tails.
Choosing the Cooking Method
The cooking method plays a big role in the final presentation Common cooking methods like boiling, steaming, grilling, broiling, and baking yield different textures, flavors, and appearances.
Boiling and steaming are gentle cooking methods that keep the lobster meat tender, The shells remain bright red post-cooking These methods lend themselves to classic presentations with lemon wedges and dipping sauces
Grilling and broiling add a charred flavor and appearance as the shells get nicely browned. The smoky notes from the grill or broiler complement the sweetness of the lobster meat. Grilled lobster works well for summer barbecues.
Baking allows you to cook the lobster tails evenly in the oven. Baking lets you add flavorful herb rubs or compound butter under the shell before cooking. Baked lobster tails pair nicely with roasted vegetables or creamy pasta.
Butterflying for Showstopping Plating
Butterflying the lobster tail before cooking yields a presentation with visual wow factor. Use kitchen shears to cut along the top of the shell without severing the bottom. Gently open up the lobster tail like a book. The two halves showcase the tender lobster meat inside the shell. Butterflying works well with grilling, broiling or baking.
Perfecting the Plating Technique
Artful plating is key to an elegant lobster presentation. Keep these plating techniques in mind:
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Place dressed greens like arugula or watercress on the plate first to create a colorful base. Citrus segments add pops of color.
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Position the lobster tails on the plate slightly askew rather than straight. This creates a more dynamic look.
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If serving whole lobster tails, arrange claw and knuckle pieces around the tails. Crack claws open partially for easier eating.
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For butterflied tails, evenly space out the shell halves to showcase the lobster meat fully.
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Drizzle sauces like beurre blanc, hollandaise or clarified butter around the plate. Place small ramekins of dipping sauces on the side.
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Garnish with fresh herbs like dill, tarragon, chives or microgreens.Edible flowers also make lovely garnishes.
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Serve with complementary sides like lemon rice, roasted potatoes or crusty bread to balance flavors and textures.
Choosing the Right Accompaniments
The sides and sauces served with the lobster tails are almost as important as the plating. Here are some tasty accompaniments to consider:
Dipping Sauces
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Clarified or brown butter – Enriches lobster’s sweetness
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Lemon aioli – Bright, citrusy flavor
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Spicy cocktail sauce – Adds a touch of heat
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Hollandaise – Rich, buttery, elegant
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Garlic butter – Savory garlic notes
Sides
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Lemon rice or risotto – Bright, fresh flavor
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Roasted new potatoes – Earthy complement
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Sauteed vegetables – Vibrant colors, textures
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Mixed green salad – Palate cleanser
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Crusty bread – Soaking up rich sauces
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Drawn butter – For dipping lobster meat
Elevating the Overall Dining Experience
Besides the food itself, ambiance and service details also contribute to an exceptional fine dining experience when serving lobster:
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Candlelight or dim lighting sets an elegant mood.
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Cloth napkins and high-quality dinnerware add class.
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Pour champagne or sparkling wine to toast the meal.
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Serve individual lobster crackers and picks at each place setting.
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Provide moist towelettes for cleaning hands conveniently.
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Have waitstaff explain the preparations and ingredients.
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Time courses to maintain optimal food temperatures.
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Clear plates efficiently between courses.
With its tender texture and sweet flavor, lobster is one of the finest ingredients to showcase. Take the time to cook and present lobster tails properly. Mastering cooking techniques along with artful plating and ambiance will lend a touch of luxury to any meal, impressing both the eyes and palate. Elevate your next dinner with beautifully presented lobster tails.
How to Make the Perfect Lobster Tail
Prepare lobster. Make butterflied lobster tails by using sharp kitchen shears or a sharp knife to cut down the center of the tail top shell. Make sure to only cut the shell, not the meat! Carefully crack the shell open, lift out the meat, and place it on top of the shell. The meat should lift easily from out of the shell but remain connected at the end of the tail so it doesn’t fall off!
Season lobster. In a small bowl, stir together the olive oil, butter, lemon juice, and garlic. Brush the garlic butter over the lobster tails. Season each lobster tail with a pinch of kosher salt and freshly cracked black pepper.
Bake in the Oven. Place the lobster tails on a rimmed baking sheet, on parchment paper or on a silicone mat. Bake them at 400°F for 10-12 minutes, or until the lobster meat is firm and opaque (and the shells are bright red).
Cook in Air Fryer. Place the lobster tails in your air fryer basket and cook at 350°F for 7 minutes, or until the lobster meat is opaque and firm.
Add water. Place the trivet insert in the bottom of your Instant Pot and pour in ½ cup of water.
Put lobster on the trivet. Place the lobster tails on the trivet and attach the lid.
Cook. Set the Instant Pot to ‘Pressure Cook Manual’ for 2 minutes (it will take about 10 minutes for the Instant Pot to pressurize).
Release pressure. Then release the pressure manually by switching the valve to the “venting” position. The lobster meat should be opaque and firm but if it is not, attach the lid and allow the lobster tails to sit in the Instant Pot for an additional 5 minutes on the “Keep Warm” setting.
Preheat. Preheat a gas, charcoal, or pellet grill to high heat (around 400°F).
Add lobster. Place the lobster tails on the grill with the meat side down for 5-6 minutes until you have nice grill marks.
Flip. Turn the tails over with tongs and grill another 2-4 minutes, or until the lobster meat turns opaque and firm. Keep a close eye on it so it doesn’t get overcooked.
It really depends on how you’re going to serve it, and how much lobster each person would prefer. Be mindful that only about ½ of the lobster’s weight is how much meat you will get after cooking. Larger lobsters will have a bigger ratio of meat to the total weight, but it can also depend on which season the lobster was caught in.
Lobster is a crustacean that is rich in omega-3 fatty acids, protein, as well as vitamins and minerals. It is considered very healthy to eat, but to make a healthy meal using of lobster, be mindful to make it a balanced meal with carbs and greens on the side.
The internal temperature of a lobster, no matter how you cook it, should be 140°F when you check it with a meat thermometer (affiliate link).
Store fresh, raw lobster tail in a Ziploc storage bag or in an airtight container on ice in the refrigerator for up to 2 days. Once cooked, your lobster tail can be stored in a Ziploc bag or an airtight container in the refrigerator for up to 4 days.
- Use a digital meat thermometer (affiliate link) in the thickest part of the tail to know exactly when your lobster is ready.
- The combination of olive oil and butter adds delicious flavor and helps the lobster tail meat brown slightly but if you don’t have both, either one will work well on its own!
- Lemon juice adds a bit of acidity and freshness to the lobster. Freshly squeezed lemon juice really makes a difference!
- Using fresh lobster tails will give you the best flavor.
Lobster tails are pretty easy to find! Just check the seafood counter at your grocery store. This recipe is written for 4-ounce lobster tails, so make sure to adjust the cooking time if your lobster is bigger or smaller.
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Why We Love This Recipe
- Customize the flavor simply by adding some different herbs or spices.
- Lobster tail should be easy to find in your local grocery store, and you’ll already have everything else you need!
- Cooking lobster is quick and easy, any cooking method you use will take less than 20 minutes!
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lobster – We’ll use lobster tails, about 3-4 ounces each.
- Oil – Olive oil will give a great flavor, use another neutral-flavored oil if you prefer.
- Butter – Salted butter will slightly season the lobster, giving it a great flavor but if you use unsalted butter, add extra salt.
- Lemon Juice – Freshly squeezed lemon juice is best, but you can use bottled lemon juice in a pinch.
- Garlic – Freshly minced garlic will add a great depth of savory flavor but you can use garlic powder if you need to.
- Salt and Pepper – Kosher salt and freshly cracked black pepper are best for enhancing the flavors.
- Garnish – Use fresh parsley or fresh thyme depending on your preference.
How to prepare Baked Lobster Tails
FAQ
Is it better to bake or steam lobster tails?
Steaming is the best way to cook lobster because the lobster meat is less waterlogged and it’s sweeter in flavor because you don’t lose a ton of the flavor in the cooking liquid.
How is lobster tail served?
Brush the grilled lobster tails with more herb butter. Serve the grilled lobster tails with lemon wedges on the side to squeeze over the meat before eating. You can also serve them with extra melted butter for dipping, if desired.
How do you plat lobster tails?
Once your lobster tails are prepped, cooked, and ready, it’s time for plating. Follow these tips for a magazine-worthy presentation: Warm the plates – Heat plates in oven at lowest temp to prevent cooling when served. Add dressings to shells – Spoon any sauces like lemon butter into the empty lobster shells.
How do you butterfly lobster tails?
In fact, it’s surprisingly easy—and the key to the gourmet look we see at fancy seafood restaurants. When butterflying lobster tails, you’re essentially just cutting them through the hard shell to spread the tail meat easily into two even halves. The lobster tail meat underneath the shell then puffs up as it cooks.
How do you choose a lobster tail?
Meat visibility – Opt for lobster tails where the white flesh is partially visible through the end of the translucent shell. This hints at the sweet meat inside. Shape – Choose long, straight tails with firm structure vs. floppy or oddly bent tails. The shape should hold its integrity when cooked.
Where can I buy lobster tails?
You can find lobster tails in the fish department or the freezer case of your local grocery store. Or buy them online from a sustainable fishmonger like Luke’s Lobster or Maine Lobster Now. Most lobster tails you’ll find are from spiny lobsters, which have meatier tails than Maine lobsters and don’t have claws.
How do you cook frozen lobster tails?
Make sure frozen lobster tails are completely thawed before cooking. Bring a large pot of salted water to a rolling boil. Place tails in the boiling water and simmer, uncovered, until the shells turn red and the meat turns opaque and tender. The rule of thumb is to boil them for about 45 seconds per ounce.
How do you separate a lobster tail from a shell?
Open Lobster Tail to Separate the Meat from the Shell Using your thumbs and fingers, gently spread the halves of the tails apart, keeping the meat attached near the end of the tail. Gently separate the meat from the back of the shell, keeping the base attached at the tail, and lift the meat over the shell.