How to Boil Lobster Tails
jump toRECIPE
Lobster tails are one of those ingredients that look intimidating but are actually one of the most straightforward things you can cook at home. Learning how to boil lobster tails, one of the most simple, reliable methods, produces tender and perfectly cooked lobster in under 15 minutes, and no special equipment or culinary degree is required. Once you have the technique down, the possibilities open up. Serve the tails simply with a squeeze of lemon and a generous portion of clarified butter for dipping, or use the meat in something more elaborate like New England Style Lobster Rolls or Creamy Lobster Pasta. You can also learn to butter poach lobster tails for a richer preparation.
Why You’ll Love This Recipe
- Surprisingly simple – This recipe provides clear and simple steps for boiling lobster tails, an ingredient many find intimidating. It’s also expensive so don’t leave wiggle room for error!
- Versatile cooking method – Serve the lobster meat with a simple lemon wedge and clarified butter, or chop it for use in pastas, risotto, salads, and more.
Key Ingredients in This Recipe
- Lobster tails – While you want to buy whole lobsters as fresh as possible, when buying lobster tails, most are flash frozen just after they are caught to prevent the meat from breaking down, so they maintain their freshness. Because of this it’s often better to buy them still frozen since in display cases they may have been frozen then thawed.
- Kosher salt – Heavily salting the water infuses the lobster meat with flavor, seasoning it as it cooks.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Thaw Lobster Tails
Lobster tails can be thawed in the refrigerator overnight or in a bowl of cold water. To thaw in cold water, change the water out about every 15 minutes until the tails have thawed (about 1 hour).
Tips for Boiling Lobster Tails
- Make sure they are fully thawed. Thaw the lobster tails before cooking them for the best texture.
- Salt the water. Salting the water and adding other flavor enhancers like lemon, garlic or herbs help to season the lobster tails.
- Don’t overcook. Overcooking the meat can make it rubbery.
Swaps and Substitutions
- Lobster tails: While I prefer the texture of Atlantic lobster tails, also called cold water lobster tails, you can use the same cooking method for Pacific lobster tails, or spiny lobster.
- Flavoring: This recipe calls for boiling the lobster tails in heavily seasoned water but you can add additional flavorings like thyme sprigs, a half a lemon or garlic to infuse the meat with additional flavor.
How to Boil Lobster Tails (Step-by-Step)
Bring a large pot of water to a boil; generously salt the water so it tastes like the ocean, then bring it back to a boil. Thread the skewer through the lobster tail so they lay flat (trim the skewer to fit in the pot if needed).
Add the lobster tails and cook until the shells turn bright red and the meat is tender and easily pulls away from the shell, about 6 to 8 minutes.
Remove the lobster tails and set aside to cool slightly. Use kitchen shears or a sharp knife to cut the shells on the underside lengthwise down the middle and use your fingers to remove the meat.
Serve with a squeeze of lemon or use the meat in other recipes.
FAQ – Frequently Asked Questions
It depends on what you are going for. I recommend boiling because it is quick and easy if you plan to use the meat in other recipes. If you are eating it on its own, I love splitting the tails and broiling them so they get a bit caramelized on the top.
Lobster tails can be thawed in the refrigerator overnight or in a bowl of cold water. To thaw in cold water, change the water out about every 15 minutes until thawed (about 1 hour).
The meat will turn opaque and firm, and the tails will curl slightly. It usually takes about 8 to 10 minutes, depending on size. The meat should come away easily from the shell.
Yes, but I recommend avoiding if possible because it quickly becomes rubbery and tough. Instead, make it into a lobster salad piled into lobster rolls. If you are intent on reheating, skip the microwave in favor of the oven. Wrap it loosely in foil with a small pat of butter and warm in the oven at 350ºF (180ºC) for about 5 minutes.
Looking for more lobster recipes to make this summer using lobster meat? Check out 10 Leftover Lobster Recipes to Make This Summer!
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
How to Boil Lobster Tails
Rate this Recipe
Equipment:
Ingredients:
- 1 tablespoon Kosher salt
- 4 cold water lobster tails, about 4 ounces each, thawed if frozen
- Lemon wedge for serving
Instructions:
- Bring a large pot of water to a boil; generously salt the water so it tastes like the ocean, then bring it back to a boil. Thread the skewer through the lobster tail so they lay flat (trim the skewer to fit in the pot if needed).
- Add the lobster tails and cook until the shells turn bright red and the meat is tender and easily pulls away from the shell, about 6 to 8 minutes.
- Remove the lobster tails and set aside to cool slightly. Use kitchen shears or a sharp knife to cut the shells on the underside lengthwise down the middle and use your fingers to remove the meat.
- Serve with a squeeze of lemon or use the meat in other recipes.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?