Steamed Lobster Tails

Steamed lobster tails is a delicacy and a special treat which is enjoyed by most people. Nowadays, people prefer preparing lobster tails than whole lobster for parties and family get-togethers. This is not only because lobster tails are easier to prepare but they are easier on pocket also. Buying a whole lobster can be an expensive affair, with most of the meat found in its claws and tail. Hence, it is more economical to serve a platter of mouth-watering lobster tails than an entire lobster.

There are different methods of cooking lobster tails including boiling, grilling, steaming or baking. Of all these, steaming lobster tails is the most quickest and easiest method to get tender, melt-in-mouth lobster.

Lobster tail can be bought frozen, fresh, or previously frozen. Normally, the thawed lobster found in most stores is already frozen. If the tail is previously frozen, don't refreeze it as this will affect the flavor and texture. Buying a lobster tail belonging to a clawless species is better as its tail has more meat than the clawed lobster. Also do not purchase a warm water lobster tail and buy a cold lobster tail for better quality, firmness, color, texture and taste. Although it will cost more, if you want to prepare a special and delectable meal, i am sure cold water lobster tail will not disappoint you.

Easy Steamed Lobster Tails Recipe

Ingredients

• 1 large (10 oz) lobster tail, thawed if necessary
• 1 cup white wine
• 6 tbsp butter
• 1 lemon
• 1 small bunch fresh dill
• Kosher salt and freshly ground pepper, to taste
• 2 cloves garlic, crushed (optional)

Preparation

In a casserole dish, mix wine, dill, salt and pepper, 2 tbsp butter, and half of the lemon, squeezed. Now add lobster tail, hard shell side down and bake in a preheated oven at 400º F for 20 minutes. Meanwhile in a sauce pan, melt remaining butter and add garlic and lemon juice. Before serving, snip off shell from the underside with kitchen shears and serve the lobster tails with butter. The total cooking time is somewhere between 20 - 25 minutes.

Steamed Lobster Tails with Champagne and Orange

Ingredients

• 8 slices of orange
• 4 lobster tails
• 2 tbsp butter, in small pieces
• ¼ cup chopped, fresh fennel fronds
• ¾ cup dry champagne
• ¼ tsp sea salt

Preparation

Cut out four pieces of parchment paper and on each piece layer two slices of orange, a lobster tail, 1 ½ tsp butter and a little of the fennel; sprinkle each with salt. Add three tbsp champagne over each of the serving packet and fold the parchment around the ingredients, to seal each packet closed. Keep the packet on to the baking sheet and bake in a preheated oven at 425º F for 12 - 15 minutes. While serving, drizzle the tails with the juices from the packet and serve with melted butter. The total cooking time will be around 15 - 20 minutes.

While steaming lobster tails, to avoid the tails from curling, insert a wooden skewer down the length of each lobster tail. Some people like serving steamed lobster tails in its simplest form while others prefer to serve with a dip made from a mixture of salt, pepper, vinegar or lemon juice, a little of Worcestershire and olive oil or just dipped in clarify melted butter. However, whichever way you like serving them, this delicacy is simply enticing and works well for any party or occasion.