Summer is upon us - the season of outdoor fun, cookouts, and, best of all, delicious lobster tail. Now is the perfect time, when lobsters are most abundant, to cook some up for friends, family, or even just yourself!
First thing’s first, you need to pick out the type of lobster tail you want to cook up (checkout our list of different types of the best lobsters to eat). Once you’re ready to dive in, you might realize there’s an abundance of different cooking methods, and it can be hard to narrow it down to one cooking method that you want to try out.
Never fear! Here’s four different ways to cook lobster tail that are all easy, time-management friendly, and that will leave your guests scraping their plates and running back for more. The original recipes call for Kosher salt and freshly ground pepper, but we're elevating them by using Sergio's Seasoning!
Tip - Thawing Frozen Lobster Tails:
Frozen tails are just as delicious as fresh ones, and they can more often than not be a better option if you want to shop for them ahead of time. To thaw them, just keep them in the refrigerator overnight before the day you’re cooking them. If you’re in a hurry and need a quicker thaw, place them in a ziplock bag before putting them in a pot filled with cold water for about an hour, and then pat them dry thoroughly with a paper towel before cooking them. Above all, avoid microwaving them or putting them in hot water to thaw them because you will cook them.
Super Simple Boiled Lobster Tails:
Try this boiled lobster tail recipe from basil & bubbly. While there are so many ways to cook lobster tail, this is a handy one to keep in your back pocket. Easy, straightforward, and under 10 minutes, this recipe is a winner because you’re left with delicious garlic lemon butter lobster tail in a few easy steps.
Ingredients:
Lobster Tails:
- 4 lobster tails
- 8 cups water
- 2 teaspoons salt
Lemon Garlic Butter Dipping Sauce:
- 1 stick salted butter
- 1 teaspoon garlic (minced)
- 1/8 teaspoon Sergio's Seasoning
- 2 tablespoons parsley (finely minced)
- 1 tablespoon lemon juice
Directions:
Lobster Tails:
- In a large pot, bring 8 cups of water and 2 teaspoons of salt to a boil.
- Cut the lobster tails along the top of the shell, from the edge of the tail straight down the middle lengthwise to the bottom of the tail.
- Carefully place the lobster tails in the boiling water. Boil for 1 minute per ounce of tail. (For example, for 4 ounces, boil it for 4 minutes).
Lemon Garlic Butter Dipping Sauce:
- Over medium to medium low heat, melt the butter in a small saucepan.
- Stir in the garlic and Sergio's Seasoning and cook it for about 2 minutes. (Be careful to not let the butter brown, and turn down the heat if necessary.)
Once finished with the butter sauce, turn off the heat, stir in the parsley and lemon juice, and enjoy!
The Best Grilled Lobster Tail:
Try this grilled lobster tail recipe from delish. This grilled lobster tail with herb butter will be the belle of the ball at your next cookout, as it’s not only melt-in-your-mouth amazing, but it’s quick to make and has tasty additional flavors from the grill.
Ingredients:
- 1/4 cup melted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons chives (freshly chopped), plus more for garnish
- 2 tablespoons parsley (freshly chopped), plus more for garnish
- 1 clove garlic (minced)
- Sergio's Seasoning, to taste
- 4 (8 ounce) lobster tails
- Extra-virgin olive oil (for brushing)
- Pinch of crushed red pepper flakes
- Lemon wedges (for serving)
Directions:
- Preheat the grill or the grill pan over medium heat.
- Whisk melted butter, lemon juice, lemon zest, chives, parsley, garlic, and Sergio's Seasoning together in a small bowl.
- With kitchen shears, cut the top of the lobster shell from the meaty portion of the tail (leaving the tail fan intact). With a knife, cut halfway through the meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep the lobster from curling up when it’s cooked.
- Brush the lobster all over with the olive oil and season it with Sergio's Seasoning.
- Grill the lobster flesh side down until it’s lightly charred (about 6 minutes).
- Flip the lobster and dollop a spoonful of butter mixture on the flesh side.
- Grill it until it’s just cooked through (about 5 minutes).
Once it’s finished, remove it from the grill, sprinkle it with red pepper flakes, and serve it with lemon wedges. Enjoy!
Easy Broiled Lobster Tails:
Try this easy broiled lobster recipe from Sweet C’s that will leave you with delightful, juicy, and tender smoky and buttery flavored broiled lobster in just 10 minutes. This is the way to go if you want as little time spent in the kitchen as possible, and yet to still have amazing results.
Ingredients:
- 2 lobster tails
- 1 and 1/2 tablespoons butter (divided)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon Sergio's Seasoning
Directions:
- Preheat the broiler to high heat.
- Place the lobster tails on an oven safe dish or a baking sheet.
- Use sharp kitchen scissors or a knife, and carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat (leaving the tail fan intact).
- Proceed to devein it and, if needed, remove any grit.
- Gently pull the shell down. The meat should look like it’s sitting on top of the shell and open.
- For the purpose of making it look even more appealing, slide a lemon wedge or two under the lobster meat in between the meat and tail.
- Proceed to mix the spices in a bowl.
- Sprinkle the tails with spices, and then add small pats of butter along the lobster tail.
- Place them in the oven on an upper middle rack.
- Let them cook until the meat is opaque and white (about 8-10 minutes).
After the tails are finished, remove them from the broiler, serve them with melted butter or a butter sauce for dipping, and enjoy!
Butter Seared Lobster Tails:
Try this butter seared lobster tail recipe from Cafe Delites. This recipe will leave you with delectable garlicky, buttery, and juicy lobster tails. The buttery grease they’re seared in adds another depth of flavor, as opposed to other cooking methods. This easy method leaves you with lobsters that’s not only buttery, but also crisp and charred.
Ingredients:
- 4 (6 ounce) lobster tails
- Sergio's Seasoning, to taste
- 2 tablespoons cooking oil
- 1/2 cup unsalted butter (divided)
- 2 tablespoons fresh lemon juice (adjust to your taste)
- 4 large garlic cloves (crushed)
- Lemon slices (for serving)
- 1 tablespoon fresh chopped parsley (for garnishing)
Directions:
- Thaw out the lobster tails (if needed).
- With sharp kitchen shears, cut the top of the shell down the center of the back to the end of the tail (leaving the tail fan intact).
- Remove the vein and shell shards (if there are any). Run your finger between the meat and the shell to loosen it, and spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, and be careful not to put the tail out completely.
- Generously season the lobster tails with Sergio's Seasoning.
- Heat 2 tablespoons of butter and oil in a pan or skillet over medium high heat, and swirl in 1 tablespoon of lemon juice.
- Sear the lobster, flesh side down, on the pan for 2 minutes (until the edges are crisp and golden).
- Flip all the tails, and then cover the pan and let them cook for another 1-2 minutes, or until the shells are pink and the meat is opaque (be careful not to overcook them). (Note: if the shells have not completely changed color, just use the tongs to rotate the lobster in the hot pan juices until they have changed color.)
- In the center of the pan, melt the remaining butter and sauté the garlic until it’s fragrant (about 1 minute). Squeeze the remaining lemon juice in and spoon the pan juices over the lobster meat.
Take the tails off of the heat right away, garnish them with parsley, and serve them with the remaining pan juices and lemon slices. Enjoy!
The Finale:
Now that you’re a pro at a few of the top ways to cook your lobster and how to make them incredibly irresistible, check out the Steer's own Lady Luck Lobster box.
Photo Credit: Ana Krach
