Steamed lobster tails are a delicacy enjoyed by many people. Nowadays, people prefer to prepare lobster tails rather than the whole lobster for parties or a family get together. This is not only because the tails are easier to prepare, but also because they are gentle on the pocket, too. There are different methods of cooking them, which include boiling, grilling, steaming, or baking. But, steaming them is the quickest and easiest method, to get that tender and melt-in-the-mouth effect.
These tail can be bought frozen, fresh, or previously frozen. Usually, thawed lobsters found in most stores are already frozen. If the tail is previously frozen, do not refreeze it as this will affect its flavor and texture. Also, do not purchase a warm water lobster tail; buy a cold one for better quality, firmness, color, texture, and taste.
Easy Steamed Lobster Tails Recipe
- 1 large (10 oz.) lobster tail, thawed if necessary
- 1 cup white wine
- 6 tbsp. butter
- 1 lemon, juiced
- 1 small bunch of fresh dill
- Kosher salt and freshly ground pepper, to taste
- 2 garlic cloves, crushed (optional)
In a casserole dish, mix the wine, dill, salt, pepper, 2 tablespoons of butter, and the lemon juice. Now, add the lobster tail, shell-side down, and bake it in a preheated oven at 400 °F for 20 minutes. Meanwhile, in a saucepan, melt the remaining butter, followed by the garlic and remaining lemon juice. Before serving, snip the shell from the underside with kitchen shears, and serve the lobster tails with butter.
Lobster Tails with Champagne and Orange
- 8 slices of orange
- 4 lobster tails
- 2 tbsp. butter, cubed
- ¼ cup fresh fennel fronds, chopped
- ¾ cup dry champagne
- ¼ tsp. sea salt
Take four parchment papers. On each piece, layer two slices of orange, a lobster tail, 1½ teaspoons of butter and a little of the fennel; sprinkle each lobster tail with salt. Add 3 tablespoons of the champagne over each serving packet, and fold the parchment over the ingredients to seal them. Keep the packet on the baking sheet and bake the tails in a preheated oven at 425 °F, for 12 to 15 minutes. While serving, drizzle the tails with the juices from the packet, and serve with the remaining butter.
While steaming lobster tails, insert a wooden skewer down the length of each lobster tail to avoid the tails from curling. Some people like serving them as they are, while others prefer pairing them with a dip, made from a mixture of salt, pepper, vinegar (or lemon juice), a little of Worcestershire sauce, and olive oil, or just dipped in clarified melted butter.