How to Cook Lobster Tail (4 Ways)
Cooking lobster tails is surprisingly quickand easy and this tutorial will show you how to do it four different ways! Anymethod you choose will result in soft, buttery lobster with just a hint offresh lemon and garlic flavor. Trust me– it’s easier than you think!
Servings: 2 servings
Calories: 162kcal
Ingredients
- 2 lobster tails about 3- to 4-ounces each
- 1 tablespoon olive oil
- 1 tablespoon salted butter melted
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon minced garlic
- Pinch of kosher salt
- Freshly ground black pepper
- Fresh parsley or thyme for garnish
Instructions
- Use sharp kitchen shears to cut down the middle of the lobster shell. Make sure to only cut the shell, not the meat! Carefully crack the shell open, lift out the meat, and place it on top of the shell. The meat should lift easily from out of the shell but will still be connected at the end so it doesn’t fall off!
- In a small bowl, stir together the olive oil, butter, lemon juice, and garlic. Brush lobster meat with garlic butter. Season each lobster tail with a pinch of kosher salt and freshly cracked black pepper.
- Oven: Place the lobster tails on a rimmed baking sheet and bake them at 400°F for 10-12 minutes, or until the lobster meat is firm and opaque (and the shells are bright red).
- Air Fryer: Place the lobster tails in your air fryer basket and cook at 350°F for 7 minutes, or until the lobster meat is opaque and firm.
- Instant Pot: Place the trivet insert in the bottom of your Instant Pot and pour in ½ cup of water. Place the lobster tails on the trivet and attach the lid. Set the Instant Pot to 'Pressure Cook Manual' for 2 minutes (it will take about 10 minutes for the Instant Pot to pressurize). Then release the pressure manually by switching the valve to the “venting” position. The lobster meat should be opaque and firm– if it is not, attach the lid and allow the lobster tails to sit in the Instant Pot for an additional 5 minutes on the “Keep Warm” setting.
- Grill: Preheat a gas, charcoal, or pellet grill to high heat (around 400°F). Place the lobster tails on the grill with the meat side down for 5-6 minutes until you have nice grill marks. Turn the tails over with tongs and grill another 2-4 minutes, or until the lobster meat turns opaque and firm.
- Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.
Notes
- Lobster tails are pretty easy to find! Just check the seafood counter at your grocery store. This recipe is written for 4-ounce lobster tails so make sure to adjust the cooking time if your lobster is bigger/smaller.
- The combination of olive oil and butter adds delicious flavor and helps the meat brown slightly.
- If you don't have both, either one will work! Lemon juice adds a bit of acidity and freshness to the lobster. Freshly squeezed lemon juice really makes a difference!
- Raw Lobster: Raw lobster tail in a Ziploc storage bag or in an airtight container on ice in the refrigerator for up to 2 days.
- Cooked Lobster: Lobster tail can be stored in a Ziploc bag or an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 162kcal | Carbohydrates: 0.4g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 313mg | Potassium: 134mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.2mg