Buzz
Boiled lobster tail is undoubtedly one of the most exquisite dishes you can serve at the dining table. Garnish it with fresh herbs, add a splash of lemon juice, and pair it with melted butter to create a truly delightful meal. This dish is also incredibly simple to prepare at home. With just a few cuts into the shell and a few minutes of boiling, you’ll have a mouthwatering lobster dinner ready in no time.
Ingredients
- Water
- Butter
- Salt
- Parsley or basil
- Lobster tail
Steps
Thawing Lobster Tail
Purchase fresh or frozen lobster tails from a grocery store or seafood market. Unless you live in an area where freshly caught lobster is available in supermarkets, you can find lobster at specialty markets or high-end food stores. Fresher lobster is preferable, but frozen lobster tails are still a great option.
- Avoid buying lobster tails packaged with sodium triphosphate. This chemical increases the weight of the lobster, making it more expensive by weight.
Thaw frozen lobster tails in the refrigerator for 8-10 hours before cooking. You can leave the lobster in its original packaging. The tails must be fully thawed to prevent the meat from sticking to the shell and to ensure even cooking.
- If you don’t have time to thaw overnight, you can soak the lobster tails in cold water for at least 30 minutes.
Rinse the lobster tails under cool water. Use your hands or tongs to hold the lobster under running water, cleaning all sides. Once rinsed, you can pat them dry with a paper towel or let them air dry before cooking.
- This step helps prevent any impurities on the shell from contaminating your food. Lobsters live on the ocean floor and may carry debris or residue.
Use kitchen shears or a knife to cut down the center of the lobster tail. Cut all the way down to the tip of the tail. Be careful not to cut into the meat to avoid it breaking apart during boiling. Lift the shell while cutting to keep the shears away from the meat.
- Kitchen shears are a safer option than a knife, as you’ll need to hold the blade upward to cut through the shell.
Use your thumbs to separate the lobster tail along the cut line. The incision will make it easier to peel the shell along the center of the tail. Leave the meat inside the shell for boiling and presentation.
Boiling Lobster Tail
Place a large pot of water on the stove. Fill it two-thirds full to prevent overflow. The pot size depends on the number of lobster tails you plan to boil. For a 230g lobster tail, use approximately 350ml of water per tail.
- You can also boil the lobster tails in batches instead of all at once.
- Add 1-2 tablespoons (15ml-30ml) of salt to the water to raise its boiling point, resulting in a gentler boil.
Bring the water to a rolling boil. Use high heat to speed up the process. Although you’ll reduce the heat later, the water must be boiling vigorously when you add the lobster tails.
Gently place the lobster tails into the water. Use tongs to ensure they are fully submerged, leaving space between each tail.
- Be cautious to avoid splashing boiling water on yourself or others nearby. Add the tails one at a time to minimize splashing.
Reduce the heat to medium or medium-high. While boiling the lobster tails, maintain a gentle simmer rather than a vigorous boil. This ensures the tails cook thoroughly without separating from the shell.
Boil the lobster for 1 minute per 30g. Most lobster tails require 5 to 12 minutes to cook fully. The water may start to boil over if the heat is too high or the pot is too full. If this happens, lower the heat.
Test the lobster meat with a fork. The lobster tail is done when the meat turns white and has a tender texture. The shell will be bright red and appear almost detached from the meat.
- Do not remove the lobster from the pot if it’s not fully cooked. Proper boiling is essential.
Transfer the lobster tails to a colander or strainer. Use kitchen tools like a slotted spoon or tongs to remove the lobster gently, ensuring the meat stays intact with the shell.
- You can drain the lobster tails in a colander if desired.
Serving the Lobster
Slice the lobster tail lengthwise into two halves for convenience. Lobster meat is easier to eat when pre-cut down the center. If it’s already been partially cut, this is usually enough for one serving, but fully separating the halves makes it easier to fork.
Brush melted butter over the lobster tail. A classic way to enhance the flavor of lobster is to serve it with melted butter, either on the side or drizzled directly over the meat. Use a basting brush or fork to spread a thin layer of butter over the lobster.
- You can make clarified butter by melting it and straining it through cheesecloth or skimming off excess fat. This is a popular dipping sauce for seafood like lobster.
Squeeze lemon over the lobster. Lemon adds a tangy contrast to the rich, buttery lobster meat. If serving with lemon, you can either squeeze it directly over the lobster or provide lemon wedges for guests to add as they please.
Choose herbs to complement the dish. Parsley and basil are traditional choices for lobster. Garnish the lobster plate with herbs if you plan to serve them alongside. The combination of butter, lemon, and herbs creates a universally appealing flavor profile.
Cut the lobster meat for use in other dishes. Once the lobster is cooked simply, you can incorporate the meat into almost any recipe that calls for lobster. If you plan to use the lobster in another dish, do so immediately, as boiled lobster tails don’t store as well as frozen ones.
Tips
- You can also present the lobster in a 'piggyback' style. Use kitchen shears to cut through the top of the shell. Partially split the meat along the centerline. Pull the tail through the slit in the shell and place the meat on top of the shell.
What You'll Need
- Pot
- Fork
- Knife or kitchen shears
- Colander
- Slotted spoon or tongs
