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
Lobster tails make for an indulgent, elegant meal that feels fit for a fancy restaurant. But learning how to properly cook small lobster tails at home is much easier than you might think. With the right prep cook times and seasoning, you can master cooking tender, delicious lobster tails in your own kitchen.
So how long should you cook a small lobster tail? The cooking time depends on the size, but a good rule of thumb is 1-2 minutes per ounce for boiling and 3-4 minutes per ounce for baking or steaming. Small tails around 3-5 ounces will take 4-8 minutes to cook through. Always rely on checking doneness signs versus just cooking times.
Here is a complete guide to achieving lobster tail perfection, including tips for cooking frozen tails, recommended methods, doneness cues, serving ideas, and more.
Why Properly Cooking Small Tails Matters
It’s easy to overcook lobster tails, especially petite sizes. Just a minute or two too long can turn the tender meat rubbery and dry. Undercooking runs the risk of serving raw lobster, which poses health hazards.
Getting the cook time just right ensures your small lobster tail is cooked through while keeping the texture supple. The right method also locks in moisture so the tail stays succulent.
Proper cooking brings out the inherently sweet, delicate flavor of lobster. Careful heating avoids making the meat tough or imparting “off” flavors. When done right, the result is a tender, juicy, and delicious tail.
How to Cook Frozen Small Lobster Tails
For best results, small frozen lobster tails should be thawed before cooking. Defrost them overnight in the fridge or quick-thaw in a sealed bag submerged in cold water, changing the water every 15 minutes.
Do not cook frozen. This prevents even heating, often leaving parts raw while others end up overcooked. Frozen tails should feel soft and flexible when ready to cook.
Boiling and steaming are good cooking methods for lobster tails that are still partly frozen, as they will finish thawing as they gently cook.
Recommended Cooking Methods
Boiling is a simple, foolproof way to cook small lobster tails. The moist heat cooks the meat evenly throughout. Add aromatics to the water for extra flavor.
Steaming also cooks lobster tails gently and evenly. It brings out the natural sweetness and keeps the texture tender. Use a basket over 1-2 inches of boiling water.
Broiling imparts a slightly charred flavor from the high, direct heat. Watch tails closely to prevent overcooking on the outside.
Baking allows for even cooking in a controlled environment. Bake at 350°F on a sheet pan for buttery, tender meat.
Grilling gives the tails a smoky depth while adding texture. It brings out the sweetness and takes little active cooking time.
How Long to Cook Small Lobster Tails
3-4 ounces: Boil 3 minutes, Steam 4 minutes, Bake/Broil 5-6 minutes
4-5 ounces: Boil 4 minutes, Steam 5 minutes, Bake/Broil 6-7 minutes
These times are based on average sizes. Always check doneness instead of just relying on cook times.
Doneness Cues
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Shell turns bright red
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Meat is opaque and white throughout
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Meat feels firm but still a bit springy when pressed
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Juices run clear
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Internal temp of 135°-140°F
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Meat should remove cleanly from shell
Serving Suggestions
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Melted butter, clarified butter, or olive oil
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Fresh lemon, lime, parsley, chives
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Compound butter with garlic, herbs, citrus, etc.
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Hollandaise, bearnaise, or other classic sauces
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Remoulade, cocktail sauce, or aioli for dipping
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On pasta, in tacos, over salad, or simply with veggies
Tips for Small Lobster Tail Success
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Always thaw frozen tails completely before cooking
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Prep tails before cooking by removing vein, loosening meat
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Avoid overcrowding when boiling or steaming
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Watch times carefully and rely on doneness cues
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Plunge cooked tails in ice bath to stop cooking
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Reheat gently to avoid overcooking when serving
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Store leftovers tightly wrapped for up to 4 days
With the right prep and cooking method, petite lobster tails can deliver big, bold flavor. Focus on monitoring doneness and serving with tasty accents. Soon you’ll be able to indulge in tender, sweet lobster any night of the week.
Enameled Lobster & Stock Pot, 18QT
As you would a chicken or a turkey, just plunge your frozen lobster tails into cold water for about 30 minutes, or until fully thawed. You could also thaw them in the refrigerator, but the water method is significantly faster.
Next, decide how youd like to cook your lobster: Steamed? Broiled? Grilled? There are many ways, and to test each one, I decided to treat my family to a lobster tail dinner. Heres what happened:
How to Cook Lobster Tail
- Lobster tails (about 4 to 5 ounces each)
- Melted butter
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges, for serving
Steaming lobster tails was by far the simplest method, but only because my mother (whose house I was staying at this weekend) had a fancy steamer pot. I boiled the water, topped it with the steam basket, placed one lobster tail in the center, and covered. Many steamed lobster tail recipes online called for a cook time of 8 minutes, some even as long as 10 (!), but I noticed that the shell got red and the flesh became opaque at just 4 minutes—so I took the sucker out and ran it under cold tap water to stop the cooking process. Overcooking lobster tails will result in tough, chewy meat, so be sure to keep a close eye on the tails as they cook. As soon as the shell transforms into that classic fire truck red hue and the meat is opaque, pull it from the water and don’t look back.
Verdict: This lobster tail, basted with melted butter, lemon juice, flaky sea salt, and a crack of black pepper, tasted super soft and sweet. I was surprised at how much I enjoyed it. When you need unadulterated lobster meat for something like, say, a lobster roll, then I highly recommend the steaming method. (I mean, come on: 4 minutes!)
How to Cook Lobster Tails
FAQ
How long do you cook a 4 oz lobster tail?
| Number of Tails | Tail Size | Cooking Time |
|---|---|---|
| 1-12 Tails | 3-4 oz. | 4-6 Minutes |
| 2-6 Tails | 4-6 oz | 5-6 Minutes |
| 2-6 Tails | 6-7 oz | 6 Minutes |
| 2-6 Tails | 8-12 oz | 7-8 Minutes |
How long do I boil a small lobster tail?
- Prepare the water: Bring a large pot of salted water to a boil, ensuring it’s enough to cover the lobster tails.
- Add the lobster tails: Once the water is boiling, carefully add the lobster tails, one at a time.
- Simmer: Reduce the heat to a gentle simmer and cook for about 5 minutes for a 5-6 ounce tail.
- Check for doneness: The meat should be opaque and tender when poked with a fork.
- Cool and serve: Transfer the cooked lobster tails to an ice bath to stop the cooking process, then drain and serve with butter and lemon.
Is it better to bake or boil lobster tails?
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Pros:Simpler to cook, keeps lobster meat moist and tender, and is a good choice for beginners.
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Cons:Can result in a strong fishy taste and texture if not cooked properly, and the meat can be tough and chewy if overcooked.
How long to cook lobster tails?
If you used the butterfly method, broil for three minutes and add butter and paprika, if you want to. Save my name, email, and website in this browser for the next time I comment. How to Cook Lobster Tails Cook a 5- to 6-ounce lobster tail for about 5 minutes. Maine Lobster has a great guide about how long to boil different sized lobsters.
Can you bake lobster tails in the oven?
Yes, you can bake lobster tails in the oven. Preheat your oven to 350 degrees F and place prepared lobster tails on a baking sheet. For the best outcome, we recommend using the piggyback method.
How long do you cook lobster tails in a steamer?
Add the lobster tails to the steamer (flesh-side up if butterflied). Cover (or leave the lid slightly ajar if it threatens to boil over) and steam until opaque all the way through and the internal temperature registers 135 to 140ºF, 4 to 5 minutes if butterflied or 6 to 9 minutes if left whole.
How long does it take to boil lobster tails?
The precise boiling time for small lobster tails is approximately 3 to 4 minutes. However, slight variations may occur based on the size of the tails. It’s crucial to ensure that the lobster meat is opaque and firm, indicating that it’s thoroughly cooked. This quick answer sets the foundation for the precise cooking process to follow.
What is the first step in cooking lobster tails?
Begin by adding 2 inches of water to a pot and bringing it to a boil. Once the water reaches a rolling boil, add the tails and tightly cover the pot with a lid. Optionally, you can use a steaming rack. Steam the tails to perfection, following the specified cooking times based on tail size and method.
How do you cook lobster tails in a crock pot?
Unfortunately, crock pots are not suitable for cooking lobster tails. The recommended methods for cooking lobster tails are boiling, baking, broiling, steaming, and grilling.