Four Methods, One Sweet Tail
Cold-water Maine lobster tails are forgiving to cook if you respect one rule: stop when the meat turns opaque. Here are the four standard methods, with times that scale to the tail size on your counter.
Boiled Lobster Tails
- Fill a large saucepan with water, add 1 teaspoon of salt, and bring to a boil.
- Drop in the tails and boil about 1 minute per oz of total weight: a 5 oz tail cooks in about 5 minutes.
Steamed Lobster Tails
- Pour 1 cup of salted water into a pan and bring to a boil.
- Run a wooden skewer down the length of each tail so it stays straight instead of curling.
- Set the tails on a steaming rack, cover, and steam about 7 to 8 minutes. Drain and serve hot.
Grilled Lobster Tails
- Skewer the tails, then boil them in salted water for 4 minutes and drain.
- Once cool enough to handle, split the soft top shell lengthwise down the middle, leaving the hard under-shell intact.
- Pour melted butter and lemon juice over the meat and grill shell side down over medium-high heat for about 7 to 8 minutes, until the meat is opaque and firm to the touch.
Baked Lobster Tails
- Preheat the oven to 400°F.
- Split the soft top shell lengthwise, place the tails on a baking tray and brush with melted butter.
- Bake 8 to 10 minutes, adjusting for tail size.
Frequently Asked Questions
How do I know when lobster is done?
The meat turns from translucent to pearly or white and opaque, and it feels firm to the touch. This matches FoodSafety.gov guidance for lobster and other shellfish. Past that point it only gets tougher, so pull the tails as soon as the color changes.
Why the wooden skewer?
Lobster tails curl tightly as they cook. A skewer down the length keeps them straight, which cooks the meat evenly and looks better on the plate.
Which size tail should I buy?
Our tails run from 4–5 oz singles to 16–20 oz giants; the lobster collection compares them, and butter and lemon flatter every size equally.
