This steamed lobster tails recipe transforms frozen tails into tender, buttery seafood using simple seasonings and a quick steaming method. It's an elegant weeknight dinner that tastes restaurant-quality but takes minimal hands-on time.
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Using kitchen shears, cut down the center of the top shell of each lobster tail, from the open end to the tail fins.
Gently pry the shell open. Slide your fingers under the meat to separate it from the bottom of the shell, but leave the meat attached at the base of the tail.
Lift the lobster meat and rest it on top of the shell. Alternatively, you can split the tail completely in half lengthwise.
Place the prepared lobster tails in a shallow pan or dish.
Season the lobster meat generously with the salt, pepper, and garlic seasoning, followed by the lemon pepper seasoning.
Prepare a steamer pot by adding about an inch of water to the bottom and bringing it to a boil.
Place the seasoned lobster tails in the steamer basket, cover, and steam for about 4-5 minutes, until the meat is opaque and the shells are bright red.
Uncover the steamer and place a pat of butter on top of each lobster tail.
Cover the pot again, turn off the heat, and let the residual steam melt the butter for about a minute.
Remove the lobster tails from the steamer, plate them, and garnish with dried parsley if desired.
Store cooked lobster tails in an airtight container in the refrigerator for up to 2 days; reheat gently by steaming or warming in melted butter.
steamer pot or large pot with steamer basket
Yes. Frozen lobster tails steam beautifully without thawing first. Add 1–2 minutes to the total steaming time compared to thawed tails.
Frozen lobster tails typically steam for 8–10 minutes depending on size. The meat should be opaque and firm, not translucent.
A simple blend of salt, pepper, garlic seasoning, and lemon pepper works best. Finish with melted butter for richness and flavor.
The meat should be opaque white throughout and pull easily from the shell. Overcooked lobster becomes tough and rubbery.
Store cooked lobster tails in an airtight container in the refrigerator for up to 2 days. Reheat gently in steaming water or by warming in butter.
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