The Best Way to Cook Lobster Tails: Ensuring Tender Flawless Results

Cooking lobster tails without making them rubbery or tough requires careful attention to time and temperature. If your lobster tails end up rubbery, it's usually a sign that you've overcooked them. Here are some effective methods to ensure tender and flavorful lobster tails every time.

1. Steaming

Preparation: Start by thawing frozen lobster tails in the refrigerator overnight if needed. Use kitchen scissors to cut the top of the shell down to the tail.

Cooking: Bring a pot of water to a boil and place a steamer basket over it. Add the lobster tails and steam for about 8-12 minutes depending on the size of the tails until the meat is opaque and the shells are bright red.

2. Boiling

Preparation: Thaw and prepare the lobster tails as mentioned above.

Cooking: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 1-2 minutes per ounce. For example, a 6-ounce tail should boil for about 6-12 minutes. Remove them when the meat is opaque.

3. Grilling

Preparation: Thaw and cut the shells as described. Brush the meat with butter and season as desired.

Cooking: Preheat the grill to medium heat. Place the lobster tails meat-side down on the grill and cook for about 5-7 minutes, then flip and cook for an additional 2-4 minutes until the meat is opaque.

4. Baking

Preparation: Preheat the oven to 350°F (175°C). Cut the shell and season the meat.

Cooking: Place the lobster tails on a baking sheet and bake for about 12-15 minutes or until the meat is opaque and firm.

Tips for Success:

Avoid Overcooking: Lobster cooks quickly. Monitor closely and remove it from heat as soon as it turns opaque.

Use a Thermometer: Aim for an internal temperature of 140°F (60°C) for perfectly cooked lobster.

Resting: Let the lobster tails rest for a few minutes after cooking to allow juices to redistribute.

By following these methods and tips, you can enjoy perfectly tender lobster tails every time, free from the undesirable rubbery texture.

If your lobster tails are rubbery or tough, it's likely because they were overcooked. Once the shell turns red, it's done. Turn off the heat immediately and remove the lobster from the cooking medium.