How to Boil 4-Ounce Lobster Tails, According to a Chef

Cooking lobster tails is an easier task than cooking a whole lobster.
Image Credit: rez-art/iStock/GettyImages

If you're ready to commit to cooking lobster, making lobster tails is a great place to start. Boiling lobster tails is one of the most common cooking methods, and it's beginner-friendly.

Advertisement

Video of the Day

Still, if you're new to cooking shellfish, you may not know the first thing about turning raw lobster into the steaming, bright red delicacy you're used to being served at restaurants.

Celebrity chef Serena Poon shares the following things you'll need and steps to follow to boil 4-ounce lobster tails to perfection.

Advertisement

Things You'll Need

  • 4-ounce lobster tails

  • Medium-to-large stockpot

  • Water

  • Himalayan sea salt

  • Damp cloth

  • Tongs

  • Sharp kitchen scissors

  • Butter

  • Garlic

  • Celery salt

  • Lemon zest

  • Fresh finely chopped herbs like thyme, dill or basil

Step 1: Boil Water (but Don't Add the Tails)

Fill the stockpot with water. Add 1 tablespoon of Himalayan sea salt for every quart of water. Bring it to a boil.

Step 2: Clean the Lobster Tail Shells With a Damp Cloth

Before adding the tails to the pot, make sure they're clean. Do this while you wait for the water to boil. Use a damp cloth to gently wipe them down. Scrub the shell thoroughly to remove any debris. Do not scrub any exposed meat.

Advertisement

Step 3: Devein the Lobster

This step is optional if it's already been done, Poon says. A lobster tail needs to be deveined before you can eat it. It may be deveined at the time of purchase.

Deveining a lobster tail involves removing the thin, black intestine from the tail, according to the Utah Division of Wildlife Resources. To devein:

Advertisement

  1. Using a sharp knife, cut the tail open
  2. With a knife or pair of kitchen shears, cut into the tail's center lengthwise
  3. Remove the vein by hand

Step 4: Boil the Lobster Tails for 5 Minutes

Once the water has reached a boil, it's time to add the lobster tails. Like pasta, the cooking time only begins once you've added the lobster to boiling water. Use a pair of tongs to carefully place each of the lobster tails in the pot of boiling water.

You'll want to boil 4-ounce tails for about 5 minutes, Poon says.

You'll know when the lobster tails are done cooking by their appearance. The outer shell will be the bright red color you think of when you think of lobster. The inside meat will be an opaque white, according to FoodSafety.gov.

The most accurate way to check if lobster is done cooking is by measuring the internal temperature with a meat thermometer. To properly take the internal temperature of the lobster tails, insert a meat thermometer into the thickest part of the flesh where opaque, according to the Academy of Nutrition and Dietetics. It should read 140 degrees Fahrenheit, Poon says.

Step 5: Remove the Lobster Tails

When the lobster tails are thoroughly cooked, carefully remove them with a pair of tongs. Put them aside and let them cool for a few minutes.

Step 6: Season and Serve the Lobster Tails

Use a pair of sharp kitchen shears to cut the lobster tails down the middle. This exposes the edible meat in the tail. Poon recommends butterflied lobster tails, which is a way of cutting and serving the tails so the meat faces up.

Lobster is often served with butter, and Poon recommends making melted garlic-herb butter. Mix together butter, garlic, celery salt, lemon zest and fresh, finely chopped herbs like thyme, basil or dill. Drizzle the butter sauce onto the tails and serve.

Advertisement

references & resources