Growing up on the East Coast, I thought lobster was this fancy restaurant-only dish that regular people couldn’t make at home. My mom would save it for special occasions when we’d go out, and I never questioned it. When my husband tried cooking lobster tails at home, they turned out like rubber.
That’s because he was overthinking it and cooking them way too long—a common mistake when people first try making lobster. Steaming lobster tails is actually pretty straightforward, and you don’t need any fancy equipment. Once you know the right timing, it’s almost impossible to mess up.
Why You’ll Love These Steamed Lobster Tails
- Quick luxury meal – Ready in just 25 minutes or less, these steamed lobster tails let you enjoy restaurant-quality seafood without spending hours in the kitchen.
- Simple ingredients – With just a handful of basic seasonings and fresh lobster, you can create an impressive main course that tastes like it came from a fancy restaurant.
- Foolproof preparation – Steaming is one of the most reliable ways to cook lobster – it’s nearly impossible to mess up and ensures tender, perfectly cooked meat every time.
- Special occasion worthy – Perfect for date nights, anniversaries, or any time you want to make dinner feel extra special, without the stress of complicated cooking techniques.
What Kind of Lobster Tails Should I Use?
For steamed lobster tails, you’ll typically find two main options at the store: cold water tails (like those from Maine or Canada) and warm water tails (from places like the Caribbean). Cold water tails are usually more expensive but they’re worth it – they tend to have firmer, sweeter meat that’s white when cooked. While warm water tails are more readily available and budget-friendly, they can sometimes be a bit softer in texture. Look for tails that feel heavy for their size and have a clean, ocean-like smell. If you’re buying frozen tails, make sure they’re frozen solid with no signs of freezer burn, and thaw them overnight in the fridge before cooking.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitution tips:
- Lobster tails: For this recipe, lobster tails are the star and can’t be substituted – you’ll want to stick with real lobster tails for the intended result.
- Old Bay seasoning: If you don’t have Old Bay, you can make your own mix using celery salt, paprika, black pepper, and a pinch each of cayenne, dry mustard, and ground nutmeg. In a pinch, cajun seasoning can work too, but use it sparingly as it’s usually spicier.
- Fresh herbs: Any combination of parsley, thyme, or dill works great here. If you only have dried herbs, that’s fine too – just use about 1/3 of the amount since dried herbs are more concentrated.
- Whole peppercorns: Ground black pepper can replace whole peppercorns – use about 1/4 teaspoon for every tablespoon of whole peppercorns.
- Lemon: If you’re out of fresh lemon, you can use lime, or even a splash of white wine vinegar to add that needed acidity.
Watch Out for These Mistakes While Cooking
The biggest mistake when steaming lobster tails is overcooking them, which turns the sweet, tender meat tough and rubbery – for a 4-6 ounce tail, steam for exactly 5-6 minutes until the shell turns bright red and the meat is opaque. A common error is cutting too deeply into the shell during preparation, so when butterflying the tail, stop cutting just before you reach the fin to keep the meat connected. Another crucial mistake is not having enough water in your steaming pot – make sure to maintain at least 2-3 inches of water at the bottom throughout cooking, and avoid lifting the lid which releases the precious steam. For the most flavorful results, place your aromatics (lemon, garlic, and herbs) in the steaming water rather than directly on the lobster, allowing their essence to infuse the meat gently through the steam.
What to Serve With Steamed Lobster Tails?
Steamed lobster tails love simple sides that let them stay the star of the show. A classic combo is melted butter for dipping, plus a baked potato loaded with sour cream and chives. For some greens on the plate, steamed asparagus or roasted broccoli work great since they won’t overpower the sweet lobster meat. If you want to make it extra special, start with a light Caesar salad and serve some warm, crusty sourdough bread on the side to soak up all that delicious butter and juice from the lobster.
Storage Instructions
Keep Fresh: If you have leftover steamed lobster tails, remove the meat from the shells and place it in an airtight container. It’ll stay good in the fridge for up to 2 days. The sooner you eat it though, the better it’ll taste!
Save Shells: Don’t toss those shells! They make an amazing seafood stock. Pop them in a zip-top bag and keep them in the freezer for up to 3 months until you’re ready to make some homemade bisque or seafood stock.
Serve Later: When you’re ready to enjoy your leftover lobster, it’s best served cold in a salad or sandwich. If you want it warm, heat it gently in a pan with a bit of butter just until it’s heated through – about 1-2 minutes. Be careful not to overcook it, as lobster can get tough quickly!
| Preparation Time | 10-15 minutes |
| Cooking Time | 6-10 minutes |
| Total Time | 16-25 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 60-70 g
- Fat: 5-10 g
- Carbohydrates: 5-10 g
Ingredients
- 2 lobster tails
- Slices of lemon
- Garlic cloves
- Fresh herbs
- Old bay spice mix
- Whole peppercorns
Step 1: Butterfly the Lobster Tails
Begin by using kitchen shears to cut a straight line down the top center of the shell, stopping just before the tail fins.
Carefully spread the shell open and lift the meat out, placing it on top of the shell.
If needed, use a spoon to help detach the meat from the shell gently.
For an optional step, insert a toothpick or skewer into the meat to prevent it from curling while cooking.
Step 2: Prepare the Steam Pot
Fill a steaming pot with 1 to 2 inches of water.
If desired, add seasonings such as herbs or lemon slices to the water for additional flavor.
Bring the water to a boil.
Place the prepared lobster tails into a steamer basket and insert it into the pot, ensuring that the water level is below the lobsters to avoid direct contact.
Step 3: Steam the Lobster Tails
Close the lid of the pot and steam the lobster tails.
For small to medium tails, steam for about 6 to 8 minutes.
For larger tails, steam for 8 to 10 minutes.
It’s crucial to check the tails after 5 minutes to avoid overcooking, but try to minimize opening the lid otherwise.
The lobster is fully cooked when the flesh feels firm to the touch, and is white and opaque.
The shells should also be bright red, and the internal temperature at the thickest part of the meat should read between 140°F to 145°F.
Step 4: Serve and Enjoy
Once the lobster tails are perfectly steamed, remove them from the pot and serve immediately.
Accompany the lobster with melted butter and lemon wedges for a classic touch.
Enjoy your elegant and flavorful meal!