Steamed Lobster Tails Recipes

STEAMED LOBSTER WITH WHITE WINE

Steps:

• Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
• Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.

HOW TO COOK: STEAMED LOBSTER TAILS

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.

LOBSTER TAILS STEAMED IN BEER

Steps:

• In a medium saucepan, over medium to high heat, bring the beer to a boil.
• If lobster tails are still in the shell, split the shell lengthwise first.
• Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

STEAMED LOBSTERS

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

HEALTHY STEAMED LOBSTER TAILS FOR ONE

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.

HOW TO STEAM LOBSTER TAILS

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!

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

STEAM BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 400º F. Place the lobster tails in a baking dish and brush the tail meat with clarified butter. Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. Bake until the internal temperature of the tail meat reaches 135º-140º F, about 10-12 minutes. For larger tails, increase the baking time. A 10-12 ounce tail will take about 12-14 minutes and a 12-14 ounce tail will bake for approximately 14-16 minutes. Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley. Serve with additional clarified butter and lemon wedges.

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

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 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.

STEAMED LOBSTER

Steps:

• Gather the ingredients.
• Place a trivet or steaming basket in a large stockpot and add 1 1/2 to 2 inches of water and the salt.
• Bring the water to a full boil. Grasp a lobster around the abdomen, behind the claws, and lower it into the pot, head-first. Put the second lobster in the pot. Immediately cover the pot and let the lobsters steam for about 10 minutes for 1-pound lobsters, 12 minutes for 1 1/4 pound lobsters, or 14 minutes for 1 1/2-pound lobsters. Increase another 2 minutes for every 1/4-pound over 1 1/2 pounds.
• Remove the lobsters with tongs and let them stand for 5 minutes before cracking. Serve the lobsters with melted butter and lemon wedges, if desired.