Cooking lobster tails is not necessarily difficult, but after the money you have spent on your lobster, you certainly want to make sure that you do it correctly! This article is here to serve as a guide for cooking lobster tails and how much time you should cook them for, depending on their weight.
If you are steaming your lobster tails:
• Steam them for about 7 to 8 minutes
• Cook 14 minutes for one pound lobster, adding 2 minutes per ¼ pound beyond that. If you are cooking lobster tails by way of the grill:
• First boil the tails for 4 minutes on medium-high heat for 7 minutes if you have 6 ounce tails, 8 minutes for 8 ounce tails.
• Grill until the meat is opaque and firm to the touch.
If you are cooking lobster tails in the oven (baking them):
• Bake for 8-10 minutes at 400 degrees Fahrenheit.
If you are boiling your lobster tails:
• A general rule of thumb is to cook 5 minutes for the first pound, adding one minute for each additional pound.
• Cooking lobster tails that are 1-3 ounces will take about 3-5 minutes.
• Cook 5-ounce tails for 7 minutes, 6-ounce tails for 7.5 minutes, and 8 ounce tails for 8 minutes.
If you are cooking lobster tails in the broiler:
• Cook a 1-3 ounce lobster tail for 3-4 minutes.
• A 4-6 ounce lobster tail should take about 5-6 minutes.
• A good 10-12 ounce lobster tail should be cooked for 10-12 minutes.
• Cook a 14-16 ounce lobster tail for 12-15 minutes.
Before cooking lobster tails, be sure to thaw them (most lobster tails come frozen). Also, be aware that these are just general guides for cooking lobster tails – cooking times may vary, depending on your altitude, your lobster, and other such variables.
Us this only as a guide to cooking lobster tails, not as a “must-do.” When your lobster tails are opaque (not translucent) and firm to the touch, they are likely done. You could also consider using a cooking thermometer to verify.
Good luck cooking lobster tails! May they be delicious and not rubbery! Of course, be aware, that frozen lobster tails are likely to be a bit more rubbery than fresh lobster – but they can still be mighty good!