Although lobster is often saved for special occasions and fancy restaurants, you can learn to steam bake lobster tails at home. This is a great way to enjoy fresh seafood at home, while adjusting the recipe according to your preferences. Find out how to bake lobster tails by reading the instructions below.
Ingredients
- Butter
- Lobster tails
- Water
- Parsley leaves
- Lemon
- Salt
- Pepper
Steps
Part 1
Part 1 of 5:
Choosing the Lobster Tails
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Check your supermarket for frozen lobster tails. The tails should be frozen, rather than re-frozen after sitting in the fresh fish section. -
Look for a use by date. Choose tails that have not yet expired. -
Check the label for added sodium triphosphate. This is often added to the lobster after it is caught, causing it to weigh more and cost more.Advertisement
Part 2
Part 2 of 5:
Thawing the Tails
Part 3
Part 3 of 5:
Cutting the Lobster
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Place some sharp kitchen shears at the top of the lobster shell. Cut down the length of the tail without cutting into the lobster meat. -
Slide a finger between the tail and the meat. This will dislodge the cartilage connecting the tail. -
Repeat on the other side of the cut.- Some chefs prefer to leave the tail intact and cook lobster tail with the fan side down. If you prefer to do this, slice and remove the underside of the table. Then, use your fingers to loosen the tail from the fan for easy eating.
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Slice into the center of the lobster tail. However, only cut halfway through the width of the lobster meat. -
Piggyback the tail. You lift the tail through the slit in the shell and place it on top of the shell. The meat rests on the shell during baking.Advertisement
Part 4
Part 4 of 5:
Seasoning the Lobster
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Place the 2 to 3 piggybacked tails side by side in a baking dish. -
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). -
Pour 1 cup of water into the baking dish. -
Combine 1 tbsp. (15ml) melted butter with 2 tbsp. (30ml) lemon juice, 1 tbsp. (1.9g) fresh minced parsley, a dash of salt and pepper. -
Pour the seasoning mix over the lobster tails.Advertisement
Part 5
Part 5 of 5:
Baking the Lobster
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Cover the dish with a layer of aluminum foil. Sealing off the top of the dish from the element will steam bake them, leaving more moisture in the flesh. -
Bake for 12 to 15 minutes. Baking time will depend upon the size (6 to 14 oz./170 to 369g) of the lobster tails. -
Remove the dish from the oven. -
Sprinkle with more butter and parsley. Serve with lemon wedges.Advertisement
How Do You Cook Lobster Tail?
Community Q&A
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QuestionWhat is the internal temperature of the lobster tail when done?MicheleTop AnswererThe center should be just becoming opaque, with an internal temperature between 130 - 135° F (54 and 57° C).
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QuestionHow long to bake very large tails?MicheleTop AnswererBake for 15 minutes, then check for doneness. If it's still translucent, bake it a few more minutes until the meat is cooked through.
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QuestionI don't have fresh parsley. How much dried parsley would I use?Community AnswerAbout half of how much fresh parsley is supposed to be used.
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Things You'll Need
- Cutting board
- Kitchen shears
- Knife
- Baking dish
- Aluminum foil
References
About this article
Thanks to all authors for creating a page that has been read 112,174 times.
Reader Success Stories
- "Excellent! I will never cook them any other way again! Simple! I inserted a probe and cooked to internal temperature of 135 and let them rest with foil still on. " ..." more
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"Excellent! I will never cook them any other way again! Simple! I inserted a probe and cooked to internal temperature of 135 and let them rest with foil still on. "
..."
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"First time cooking lobster. This was extremely helpful. The visuals helped me understand the directions."
"Simple and easy to follow, with delicious results!"
"It helped a bunch and was excellent, thanks."
"Very easy recipes. They were delicious."
