How To Cook Small Lobster Tails

How To Cook Small Lobster Tails

Perhaps you’ve only ever had a lobster tail supper in a restaurant or a steakhouse. What may surprise you is how simple it is to prepare lobster tails at home, as many people naturally assume that because lobster tails are expensive, it would be hard to get them cooked right at home.

In this article, we have demystified the process of cooking delicious lobster tails, providing you with helpful guidelines to ensure great results. So, the next time you’re craving a lobster tail recipe, let nothing get in the way of cooking up one to your own desired taste.

Tips for Cooking Lobster Tails

Before you begin your cooking, there are some tips you should know to help you get the best results with your lobster tail recipes:

Choosing the right lobster – A lot relies on what stage in the molting process the lobster was caught. Basically, the tougher the shell, the better. This typically means that the lobster’s shell is completely filled and that you’ll get a greater portion of soft, sweet, solid meat.

Buying lobster tails – Avoid lobster tails that have a grayish tint or dark blotches on them, as this could signify that they’re bad. Make sure the meat doesn’t have any discoloration. Before you buy a lobster, check to see whether it has been injected with extra water or any other product. You should be on the lookout for lobster meat that hasn’t been tampered with.

Thaw the lobster tails properly – Make sure the lobster tail is thoroughly thawed unless you got it fresh. This will ensure that it cooks evenly and that the meat does not adhere to the shell. Place your lobster tails in cold water for 30 minutes to defrost them quickly and safely.

Timing your cooking – The cooking time varies slightly depending on the method, but not much. It will take 5 to 8 minutes to cook a 4-ounce lobster tail. It will take 8 to 10 minutes to cook an 8-ounce lobster tail.

The lobster meat should be opaque (white) all the way through, not translucent, and firm. It’s important not to overcook the lobster tail since it might turn rough. A temperature of 140 degrees Fahrenheit is ideal.

Cooking Small Lobster Tails

Lobster tails can be cooked in quite a number of ways. Grilling, steaming, broiling, and roasting are the four main methods, and they all produce wonderful lobster meat. Boiling is another option, but it’s best to save it for when you’re cooking a whole lobster in its shell, so the delicate, wonderful flavor of the meat doesn’t get lost in the water.

The various methods of cooking lobster tails have been described below:

Steaming Lobster Tails

  • In a big pot, place a steamer basket and add about 2 inches of water. Bring the water to a boil, making sure the pot is covered.
  • When the water is boiling, add the lobster tails and cover. Cook until the meat is opaque and tender and the tails are a brilliant red color. Per ounce of lobster, cooking takes about 1 minute.

Boiling Lobster Tails

  • A big stockpot of salted water should first be brought to a boil. Reduce heat to maintain a gentle boil — hotter than a simmer but not as hot as a rolling boil.
  • Boil the lobster tails until the meat is white and soft and the tails are a brilliant red color. Cooking time for each tail should be roughly 1 minute per ounce.
  • Using metal tongs, a slotted spoon, or straining, remove the tails.

Grilling Lobster Tails

  • Preheat the grill or the grill pan (if using) to medium-high hotness. To keep the lobster from curling while cooking, insert a skewer lengthwise into it.
  • Season lobster with salt and pepper after brushing it with olive oil. Cook until gently browned, about 6 minutes for an 8-ounce lobster tail, fresh side down on the grill. 5 minutes more on the grill, flip, cover with butter and cook until the lobster is just cooked through.

As you can see, all the methods described above for cooking lobster tails are pretty straightforward and easy to follow. Simply choose your preferred method and enjoy your lobster tail recipe of choice.

With a splash of lemon, melted butter, and fresh parsley, lobster can be enjoyed at its best. It’s wise to keep things simple as this seafood on its own is a wonderful meal.


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Cooking Time for Small Lobster Tails

The recommended cooking duration for lobster tails is typically dependent on the lobster size and the method chosen for the cooking process. Generally, the following timing guidelines can be followed when cooking lobster tails:

Cooking method Cooking time
Steaming lobster tails 8 to 10 minutes for an 8-ounce lobster
Boiling lobster tails 8 to 10 minutes for an 8-ounce lobster
Grilling lobster tails 11 minutes for an 8-ounce lobster


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Perfectly Broiled Lobster Tails Recipe (2 Servings)




  1. Preheat the broiler to its highest setting.
  2. Place the lobster tails on a baking sheet or inside an oven-safe dish
  3. Carefully cut the top of the lobster tail shell down to the tip of the tail with sharp kitchen scissors or a knife, avoiding the meat. If necessary, delve in and remove any grit.
  4. Carefully pull the shell down until the flesh appears to be sitting on top of the shell and open.
  5. Slide a lemon wedge or two under the lobster meat, in the middle of the meat and the tail to make it appear even better.
  6. In a small bowl, combine the spices.
  7. Season the lobster with mixed spices.
  8. Along the lobster tail, put little pats of butter.
  9. Place the lobster on the upper center rack of the oven.
  10. Allow 8-10 minutes for the meat to become opaque and white.
  11. Remove the pan from the heat and serve immediately with drawn butter.


This recipe perfectly broils lobster tails and produces tasty results. If you’d like to try more ways of cooking lobster tails and need more ideas, look up this video recipe.

  • Author: Bobby