Lobster tail is considered a delicacy, but it’s easy to overcook at home. With proper timing and gentle heat, the meat stays tender, juicy, and sweet.
How to cook lobster tail
To cook lobster tail properly, use moderate heat, cook just until the meat turns opaque, and avoid prolonged cooking that makes it tough.
Why lobster tail becomes rubbery
Lobster meat is lean and tightens quickly when exposed to high heat. Even a few extra minutes can dry it out.
Overcooking is the most common mistake, especially with small or thawed tails.
Best ways to cook lobster tail
- Boiling
- Baking
- Broiling
- Steaming
Boiling lobster tail
- Bring a pot of salted water to a gentle boil.
- Add lobster tails fully submerged.
- Cook 1 minute per ounce (30 g).
- Remove immediately and drain.
Baking lobster tail
- Preheat oven to 375°F (190°C).
- Cut the shell lengthwise to expose meat.
- Brush meat with butter.
- Bake for 12–15 minutes depending on size.
How to know lobster tail is cooked
- Meat turns opaque white.
- Internal temperature reaches about 140°F (60°C).
- Texture is firm but still springy.
Common mistakes
- Overcooking even by a few minutes.
- Using very high heat.
- Skipping butter or moisture.
- Cooking frozen tails without adjusting time.
Conclusion
Once you know how to cook lobster tail correctly, it becomes an impressive but simple dish. Precise timing and gentle heat ensure tender, flavorful results every time.