How to Boil Lobster Tails

Boiling lobster tails is one of the most simple, reliable methods that produce tender, perfectly cooked lobster in under 15 minutes, and no special equipment or culinary degree is required.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Servings

Calories 49kcal

Author Kylie Mazon-Chambers

Equipment

Bamboo skewers

Ingredients

1 tablespoon Kosher salt
4 cold water lobster tails, about 4 ounces each, thawed if frozen
Lemon wedge for serving

US Customary - Metric

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

If the lobster tails are frozen, thaw in the refrigerator overnight or in a bowl of cold water. To thaw quickly. Add them to a bowl of cold water, change the water out about every 15 minutes until thawed (about 1 hour).

Nutrition