Healthy Steamed Lobster Tails For One Recipes

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HOW TO STEAM LOBSTER TAILS



How To Steam Lobster Tails image

Click here for a complete guide to steaming lobster tails. Learn the cook times, watch our step-by-step instructional video, buy your supplies, and more!

Provided by Vanessa Seder

Categories     entree

Time 7m

Number Of Ingredients 3

Maine Lobster Tails
Kate's Butter
Maine Sea Salt

Steps:

  • Choose a pot large enough to hold your lobster tails with a tight-fitting lid that is large enough to fit the lobster tails with enough room for the steam to circulate around them.
  • Place a steamer basket or an upturned colander in the pot so lobster tails are not submerged in the water.
  • Pour in cold water to a depth of about 2 inches.
  • Cover your pot and bring water to a boil.
  • Once the water is boiling, quickly add the lobster tails to the pot and cover.
  • Steam the lobster tails using the lobster tails steaming times below.
  • Once you have reached your approximate cooking time, remove the pot from heat and check one of the tails. The tails should be completely cooked in the center of the meat.
  • Remove your lobster tails from the cooking pot using tongs or gloves so that your tails to not overcook.
  • Serve with drawn butter and enjoy!

HOW TO COOK: STEAMED LOBSTER TAILS



How to Cook: Steamed Lobster Tails image

Rich, versatile lobster tails are simple to steam for speedy weeknight meals. Cooking lobster in its shell imparts great flavor and helps the tail keep its shape, plus it's easier to remove the cooked meat from the shell. If using frozen lobster tails, thaw them in the refrigerator for 8 hours or overnight.

Time 10m

Yield Serves 4

Number Of Ingredients 2

4 (0.25-pound) Maine lobster tails, thawed if frozen
Sauce of choice

Steps:

  • Use a sharp knife to cut each tail in half lengthwise.
  • Rinse tails briefly under cold water to remove any grit or shell fragments.
  • Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid.
  • Place a steamer basket over water. Place tails, cut-side up, in the basket.
  • Cover and steam until meat is just opaque and very plump, 5 to 6 minutes; do not overcook or meat will begin to shrink and dry out.
  • Serve warm with sauce of choice: Try melted butter with lemon or garlic, an herb sauce like chimichurri or a soy sauce-based Asian dipping sauce; just make sure the flavors are not too strong or too sweet or they will overwhelm the natural flavor of lobster.
  • You can also cool and dice tail meat and use it for lobster salad or lobster rolls.

Nutrition Facts : Calories 90 calories, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 145 milligrams, Sodium 480 milligrams, Carbohydrate 0 grams, Protein 19 grams

HEALTHY STEAMED LOBSTER TAILS FOR ONE



Healthy Steamed Lobster Tails for One image

I modified a recipe I found to come up with this for a new diet I'm on. Sounds like a healthier alternative to all the buttered lobster tail recipes I found.

Provided by Sandra E.

Categories     One Dish Meal

Time 30m

Yield 1 lobster tail, 1 serving(s)

Number Of Ingredients 7

1 frozen lobster tail
2 large mushrooms, cut into slices
1 tablespoon green onion, chopped
1 stalk celery, thinly sliced
1/2 cup broccoli, trimmed, cut into florets
1 tablespoon reduced sodium soy sauce
1/4 cup reduced-sodium chicken broth

Steps:

  • Defrost lobster tail in fridge for 24hrs.
  • Remove thin underside membrane from lobster-tails with scissors.
  • Push bamboo skewer length wise through tail to prevent curling.
  • Place colander over boiling water in large pot, or use steamer.
  • Place lobster tails in colander; place vegetables on top and around tails.
  • Combine soy sauce, broth, and water; brush over tails and vegetables.
  • Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.

Nutrition Facts : Calories 52.2, Fat 0.8, SaturatedFat 0.2, Sodium 668.2, Carbohydrate 8.4, Fiber 2.6, Sugar 2.8, Protein 5.2

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE



Easy One Pan Steam Lobster Tails With Wine, Butter Garlic Sauce image

I was experimenting one night before a dinner party. I decided to make lobster tails which I have never done before. I threw together flavors that I thought would taste good!! It was a hit...Everyone loved it!! I had to write the recipe down for a few people!! The best part of all it was easy and all in one pan!!! Try it and let me know if you like it!! If you find things that make the recipe better let me know!!!!!

Provided by Smadden

Categories     Lobster

Time 13m

Yield 5 serving(s)

Number Of Ingredients 4

5 lobster tails
1 cup white wine (I used Chardonnay)
3 garlic cloves (Chopped)
1 1/2 cups butter (I use Salted)

Steps:

  • First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!

STEAMED LOBSTERS



Steamed Lobsters image

Provided by Food Network Kitchen

Categories     main-dish

Time 41m

Yield 4 lobsters

Number Of Ingredients 6

4 live lobsters, 3/4 to 2 pounds
Drawn Butter, recipe follows
Coral Butter, recipe follows
1/2 pound unsalted butter
1/2 pound unsalted butter
1 to 4 tablespoons lobster roe (eggs), also called coral, preferably uncooked

Steps:

  • Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
  • Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
  • To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
  • When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
  • Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
  • To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
  • On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
  • Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
  • Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
  • Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
  • Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
  • Yield: about 1 cup
  • Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
  • Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
  • Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
  • Yield: about 1 cup

STEAMED LOBSTER TAILS



Steamed Lobster Tails image

This basic recipe for steamed lobster tails is the best way to ensure perfect lobster every time.

Provided by Nancy

Categories     Seafood     Shellfish     Lobster

Time 10m

Yield 4

Number Of Ingredients 3

1 tablespoon sea salt
4 (6 ounce) lobster tails
½ cup butter, melted

Steps:

  • Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.9 g, Cholesterol 222.5 mg, Fat 24.5 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1986.6 mg

STEAMED LOBSTERS



Steamed Lobsters image

For this recipe, you're going to have to kill a lobster. Do yourself a favor in this regard. Don't think about it. Don't consider the lobster, as David Foster Wallace once did. Don't take a position, ethically speaking. Just act. It will be easier for all involved. And once you do it, the rewards are deep: the sweet, tender meat, for dipping in melted butter and piling onto your plate with potatoes and corn, and the shells, to sauté and simmer into a luxurious stock.

Provided by Sam Sifton

Categories     dinner, main course

Time 20m

Yield Serves 4

Number Of Ingredients 5

1 tablespoon sea salt
5 live lobsters (1 1/4 to 1 1/2 pounds each)
1/2 cup (1 stick) butter, melted
Steamed corn (optional)
Baked potatoes (optional)

Steps:

  • Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.

Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 29 grams, Protein 129 grams, SaturatedFat 16 grams, Sodium 3301 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED LOBSTER TAILS



Grilled Lobster Tails image

I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. -Katie Rush, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 frozen lobster tails (8 to 10 ounces each), thawed
3/4 cup olive oil
3 tablespoons minced fresh chives
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

Nutrition Facts : Calories 446 calories, Fat 29g fat (4g saturated fat), Cholesterol 215mg cholesterol, Sodium 869mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.

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