How To Cook Lobster Tail | Cooking Lobster Tails Is Easy - Crazy Lobster & Shellfish Co

How To Cook Lobster Tail

October 19, 2017

Prepping Maine Lobster Tails Is Easy

How To Cook Lobster Tail


We’re not saying you can’t go wrong when preparing lobster tails—but with so many right ways to make them, you’d really have to try to mess it up. You can boil, broil, pan-sear, grill or bake them. When you purchase Lobster Tails with Crazy Lobster & Shellfish Co. you can try them all.

Or, if you love lobster like we do, you’ll try all of the above.

Making Maine lobster tails is quick and easy—try the instructions below for a decadent, delicious dinner treat:

Get Your Lobster Ready

If your lobster is fresh, you’re good to go. If the tails are frozen, thaw by putting them in the refrigerator for about 10 hours before you’re going to cook them. Be sure to thaw them completely. Otherwise the Meat will stick to the shell.


How To Cook Lobster Tails


Want them boiled?

Use 6 to 8 cups of water for every four lobster tails
Salt the water and bring it to a boil
Put lobster tails in boiling water—still in their shells—then turn down the temperature to a simmer
Cook one minute for every ounce of lobster meat. Four 10-ounce lobster tails will require 10 minutes
Remove lobster tails from water, dry with paper towel, and cut the shells in the center using a sharp chef’s knife
Serve with drawn butter—and enjoy!


Want them broiled or baked?

Preheat oven to 375 degrees
Using a sharp chef’s knife cut most of the meat out of the shell, lifting it up, and placing it on top. Do not cut the shell the entire length—leave the tail flap and an inch above the shell intact—and close the shell under the meat, allowing the meat to rest on top of it
Season the tail with butter, olive oil, or lemon
Cook the lobster tails 1 ½ minutes for every ounce of meat at 375 degrees
Serve hot!


Want them grilled?

Set your grill to medium heat.
Brush the lobster tails with olive oil or butter and season to taste.
Grill for three to five minutes with the meat side facing down. Flip the tail over and grill for another three to five minutes, staying clear of any open flames to prevent burning.
When the meat is opaque, the tails are done—serve immediately!


Want them pan-seared?

Remove the meat from the shell by cutting lengthwise from end to end with a sharp chef’s knife.
Pre-heat a heavy skillet on medium-low heat
Melt two Tbsp. of butter or olive oil.
Place the meat in skillet and cook for approximately three minutes on one side, until it becomes opaque. Flip the tail over and cook until just opaque.
Serve however you like lobster best—buttered, seasoned or plain!




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