Nothing beats a perfectly cooked lobster tail – except maybe two perfectly cooked lobster tails. You don’t have to be a gourmet chef to prepare them, but as every good cook knows, it’s best to start with the freshest ingredients possible. Keep reading for our failsafe guide on how to cook lobster tails in a variety of ways.
For the best flavour, choose fresh ingredients
If you’re looking for the freshest seafood in Western Australia, then look no further than Lobster Shack. Our coveted Western Rock Lobster catch arrives directly from our fishing boats to our restaurant and processing facilities. We’re proud to supply our customers with premium-grade seafood including fresh raw lobster tails, which you can purchase and refrigerate or freeze at home.
There are many ways you can prepare and cook lobster tails, such as steaming, boiling, baking, broiling and searing. We can recommend our three favourite methods of cooking lobster tails that if followed carefully, will give you a tender and tasty meal.
Preparing Your Lobster Tails
First, you need to prepare your lobster tails. We recommend using fresh raw lobster tails for the best flavour; these can be stored in the fridge for up to two days. Once it’s time to start cooking, make sure you take the lobster tails out of the fridge and let them return to room temperature first.
Similarly, if you’re cooking with frozen lobster tails, be sure to thaw them in the fridge for 24 hours before cooking.
Method 1: Seared Lobster Tails
Searing your lobster tails will achieve a rich, smoky flavour that’s hard to achieve through other cooking methods. While many mistake searing as a complicated or stressful process, it’s actually a straightforward way of enjoying crispy and charred lobster meat.
- Start by removing the shell from the lobster tail. The best method for this is to use sharp kitchen shears to cut lengthways down the centre of the shell back, stopping at the end of the tail to leave the fin intact.
- Carefully remove any veins or shell shards.
- Pull and lift the lobster meat off of the bottom of the shell. You can keep the shell to make a seafood stock for future use if you desire.
- Generously season your lobster tails with salt and pepper and a squeeze of lemon juice.
- Heat a skillet over medium-high heat and add one tablespoon of butter and one tablespoon of oil. The butter amplifies the flavour while the oil helps you sear the lobster meat at a hotter temperature because of its high smoke point.
- Place your lobster tails into the pan, flesh side down and sear for 2 minutes or until the edges are golden. Flip and cook the lobster tails for another minute and use tongs to rotate the shells, ensuring they develop colour.
- Add some more butter, lemon juice and sauté some garlic in the pan. Spoon the mixture over the lobster tails as they cook.
- Remove from heat once the meat is opaque and cooked through.
Method 2: Steamed Lobster Tails
Steaming is by far one of the most popular methods of cooking lobster tails; the steam allows the lobster to cook in its juices, helping it stay moist and tender. It’s also a simple and easy method if you’re new to cooking lobster tails at home. All you need is a steamer basket and a large pot.
- To steam lobster tails, you’ll need a large stockpot with a steamer basket or insert. Fill the bottom of the pot with about an inch of water. You can also add some beer or herbs to the pot before you add your lobster tails to add extra flavour.
- Use kitchen shears to cut through the back of the shell, but leave it on for the steaming process.
- Place the steamer basket or insert in the pot, bring to a boil and then place your lobster tails in.
- Cover with a lid, and steam for about 10-12 minutes or until opaque and firm.
- Use tongs to carefully remove the lobster tails from the steamer basket.
- Season well and serve with melted butter and lemon wedges.
Method 3: Baked Lobster Tails
Baking lobster tails allow you to add more flavour with spices, giving you a meal that’s indulgently tasty while straightforward to prepare.
- Cut the lobster tail in half lengthwise down the centre, keeping the shell. Carefully use the scissors to cut along the inside of the shell to loosen the cartilage. This step will make it easier to eat the lobsters when ready.
- Place your lobster tails on a tray with baking paper and brush them with a generous layer of melted butter to help keep them moist while in the oven. Season with salt, pepper, garlic powder and paprika.
- Bake the lobster tails in the oven at 200 degrees for 7-15 minutes. The exact time will depend on the size of your lobster tails, so keep an eye on them until they turn bright red.
- Remove them from the oven when ready. Brush with more butter and squeeze some fresh lemon juice over the top, ready to serve.
It’s Time To Enjoy Perfectly Cooked Lobster Tails
Lobster tails are the perfect choice for special occasions where you want to impress your guests. While incredibly flavoursome, cooking them is far from intimidating with the above methods. If you follow our instructions, we’re sure that you can make the perfect seared, steamed or baked lobster tails. Regardless of your cooking method, remember to use fresh local ingredients to achieve a beautiful flavour that will leave dinner guests requesting more.
If you prefer to have your seafood prepared for you (and we don’t blame you), join us at Lobster Shack to take your pick from our extensive Lunch Menu. We champion Western Rock Lobster in a variety of ways; all that’s left for you to do is sit back and relax!