HOW TO STEAM LOBSTER TAILS
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
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
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
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
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
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 41m
Yield 4 lobsters
Number Of Ingredients 6
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
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
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
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
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
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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