Lobster Tails Recipe
Twin cold water lobster tails steamed to perfection. Served with drawn butter.
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Ingredients
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Lobster Tails
Drawn Butter
Method
Preparing the Lobster Tails
- 1
Initial Preparation
Start by thawing the lobster tails if they are frozen. Place them in the refrigerator overnight or run them under cold water for about 30 minutes.
- 2
Prepping the Tails
Using kitchen scissors, cut through the top shell of each lobster tail, stopping just before you reach the end of the tail. Gently pull apart the shell to expose the meat.
- 3
Seasoning
Sprinkle the exposed lobster meat with salt and a squeeze of fresh lemon juice.
Cooking the Lobster Tails
- 4
Steaming the Lobster
Fill a large pot with about 1 inch of water and bring it to a boil. Place a steamer basket over the boiling water and place the lobster tails in the basket, shell side down.
- 5
Cover and Steam
Cover the pot with a lid and steam the lobster tails for about 8-10 minutes, or until the meat is opaque and the internal temperature reaches 140°F (60°C).
- 6
Remove and Rest
Carefully remove the lobster tails from the steamer and let them rest for a few minutes before serving.
Making the Drawn Butter
- 7
Melting the Butter
In a small saucepan over low heat, melt the unsalted butter. If using garlic, add minced garlic to the butter and sauté for 1-2 minutes until fragrant.
- 8
Finish and Serve
Remove from heat and stir in chopped fresh parsley if using. Serve the drawn butter warm alongside the steamed lobster tails.
