Steamed Lobster Tail

Steamed lobster tail is our preferred method for cooking up incredibly juicy and tender lobster meat. Steaming the tails is quick, easy, and takes under 30 minutes total between prep and cooking.

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Steamed Lobster Tail on plate with parsley and lemon

Why this recipe works

Our steamed lobster tail recipe requires only 4 ingredients – lobster tails, butter, Old Bay seasoning, and pepper. Keeping it simple yet powerful in the seasoning department thanks to Old Bay, this lobster tail not only makes a beautiful crowned presentation but also a flavorful, impressive dish made in less than 30 minutes.

Steaming lobster tail releases the succulent meat from its shell, which makes it easier to serve especially if you plan on using the meat in cakes (subbing it for the crab our air fryer crab cakes) or other seafood dishes like tacos, chowder, and lobster rolls. However, today, we’ve removed the meat from the shell and crowned it on top prior to steaming giving it that restaurant-worthy presentation.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LOBSTER – When cutting open the shell, if you notice a dark line in the flesh, this is the digestive tract and should be removed before beginning. Defrost your lobster tails overnight in the refrigerator, do not purchase pre-thawed lobster tails at the store. It’s best to buy them frozen.

SEASONING – If you don’t want to use Old Bay, you can use cajun seasoning or a mixture of your own favorite seasonings as desired.

How to Make Steamed Lobster Tail

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Rinse and dry the lobster tails.
Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.
Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.
Lift meat and gently close tail shell, resting meat on top of the closed shell. This is called crowning.
Season meat with old bay and pepper. We actually like to season both sides of the meat.

EXPERT TIP – Chef Antoine suggests wearing vinyl gloves whenever working with raw meat, especially seafood.
To do this, we lay the shells upside down so that the meat you just crowned will lay on the work surface. Season then replace the meat to its crowned position. Season the exposed meat side with Old Bay and pepper.
Place crowned tails into the top of the steam pot.
Cut butter into thin slivers, placing a sliver on the crowned meat of each tail.
Bring water to a boil in the bottom of the steam pot.
Place the top of the steam pot over the bottom of the pot. Turn heat down to low and cover the pot.
Steam for 8-10 minutes.

Frequently Asked Questions & Expert Tips

How do I store leftover steamed lobster tail?

Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. You can also wrap the lobster tails securely in aluminum foil for storing.

What temperature is lobster tail done cooking at?

Lobster tail is finished cooking when it reaches 145F on an instant read thermometer. Cook according to the directions, if desired you can check for doneness once the allotted time is up but you don’t want to open the steam pot while it’s cooking which will release all the steam. Overcooking the tails will lead to rubbery, dry meat.

Serving Suggestions

Steamed lobster tails make a fancy dinner for celebrations, but can of course be enjoyed whenever you’d like! Serve with lemon wedges, baked potatoes, corn on the cob, biscuits, or leafy salads and steamed veggies. If desired, you can also top your lobster tails with a mixture of melted butter and minced garlic.

Ingredients

4 lobster tails 3 oz each for a total of 12 oz of lobster tails
½ Tablespoon butter
Old Bay seasoning to taste
black pepper to taste

Before You Begin

When cutting open the shell, if you see a dark line in the flesh this is the digestive tract and should be removed.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Lobster tail is finished cooking when it reaches 145F on an instant read thermometer. Cook according to the directions above, if desired you can check for doneness once the allotted time is up but you don’t want to open the steam pot while it’s cooking, releasing all the steam. Overcooking the tails will lead to rubbery, dry meat.

Instructions

Rinse and dry the lobster tails.
Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.
Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.
Lift meat and gently close tail shell, resting meat on top of the closed shell. This is called crowning.
Season meat with old bay and pepper. We actually like to season both sides of the meat. To do this, we lay the shells upside down so that the meat you just crowned will lay on the work surface. Season then replace the meat to its crowned position. Season the exposed meat side with Old Bay and pepper.
Place crowned tails into the top of the steam pot.
Cut butter into thin slivers, placing a sliver on the crowned meat of each tail.
Bring water to a boil in the bottom of the steam pot.
Place the top of the steam pot over the bottom of the pot. Turn heat down to low and cover the pot.
Steam for 8-10 minutes.