How to Cook Lobster Tails: Broil, Grill or Steam
From the Oceanside kitchen Β· Seafood guide
Learn how to prepare lobster tails for broiling, grilling or steaming, with practical tips for thawing and checking doneness. Tail size and thickness change the cooking time.
Prepare the lobster tails
Thaw frozen tails in the refrigerator overnight on a tray. Remove vacuum packaging before thawing and follow the product label. Use kitchen shears to cut the top of the shell lengthwise, stopping before the tail fan; keep the meat attached at its base.
Broil
Arrange prepared tails on a broiler-safe pan. Brush meat with melted butter and season to taste. Broil while watching closely, until the meat is opaque and the thickest part reaches 145Β°F. Tail size, rack position and broiler strength change the timing. Avoid parchment under a broiler.
Grill
Split tails lengthwise, brush the meat with butter, and grill flesh-side down for about 2β3 minutes. Turn shell-side down and move to gentler heat to finish. Continue until the thickest meat reaches 145Β°F.
Steam
Bring water to a boil below a steamer basket. Place prepared tails in the basket above the water, cover, and steam until opaque and 145Β°F in the thickest part. Begin checking small tails early and allow more time for large tails. Remove skewers, if used, before serving.
Choose by appetite and tail size
One small tail can be an appetizer or part of a mixed seafood dinner; larger tails may suit an entrΓ©e. Use package weight rather than tail count alone when planning portions.
What to serve alongside
Melted butter, lemon and a simple side.
Helpful questions
What should I check before starting?
Use a thermometer in the thickest part of the meat; shell color and minutes per ounce are only rough clues.
