Boil Lobster Tails
Lobster tails can be boiled, baked, grilled or steamed. Boiled lobster tails retain moisture and are easy to prepare at home. Read more about how to boil lobster tails below.
Contents
Steps
Buy Lobster Tails
- Find frozen lobster tails, unless you live in a place that provides freshly caught lobster.
- Avoid lobster tails that say they are packaged with sodium triphosphate. It will weigh down the lobster tails, making them more expensive.
- Buy at least 1 8 oz. (227g) lobster tail for each person you will serve.
- Bring the frozen lobster tails home. Place them in the refrigerator the night before you plan to boil them. They should have 8 to 10 hours to defrost.
Prepare Water
- Place a large stock pot or saucepan on the stove. Fill it 2/3 full of water. The size of the pot will depend upon the number of tails you want to boil.
- You can also boil lobster tails in batches, instead of all at once.
- Salt the water with 1 to 2 tbsp. (17.5 to 35g) of salt.
- In place of water, you can make or buy court bouillon for extra flavor. It is made by combining a gallon of water with 1 cup (237ml) of white wine, chopped celery, onion, carrot and herbs. Consider using salt, pepper, parsley, bay leaf, thyme and lemon. Simmer for 30 minutes. Use to boil lobster tails immediately after making.
- Turn the burner to high heat. You want to achieve a rolling boil.
Boil Lobster
- Place the lobster tails in the water or court bouillon.
- Turn the burner down to medium or medium high to maintain a simmer, rather than a boil.
- Boil the lobster 1 minute for each oz. (28g). Most lobster tails require between 5 and 12 minutes.
- Poke at the lobster meat with a fork. If it feels tender and the shell is brighter, they are done.
- Remove the lobster tails from the water. Drain them in a colander.
- Turn the lobster tails upside down. Slice halfway lengthwise midway through the meat. This will make the lobster easier to eat with a fork.
- Pour clarified butter on the tail. Sprinkle parsley over the top. Serve no less than 15 minutes after sliced.
Tips
- You can also "piggyback" lobster tails for serving. Use a pair of kitchen shears to cut through the middle top of the shell. Slice the lobster meat halfway through along the center line. Lift the tail through the slit in the shell and rest it on the top of the shell.
Things You'll Need
- Lobster tails
- Water
- Pot
- Salt
- Fork
- Knife
- Court bouillon (optional)
- Clarified butter
- Parsley
- Colander
