This Easy Lobster Tails recipe is the BEST lobster I’ve ever had. Tender, not rubbery, and scarfed down in too-short a time. You can serve with a little garlic butter if you’d like, but we enjoyed it better plain so we could taste the lobster.
Easy Lobster Tails
Ever see those fancy lobster tails in the grocery store and wish you knew how to cook them? We found out there are super-easy to make and to make well. We had a lot of lobster on our trip to Mexico, but invariably, it seemed tough or rubbery. This was definitely a job for the spousal unit who is a lot more precise in his cooking than I am. So we set him to work and he came up with the perfect, Easy Lobster Tails recipe. Give it a shot.
GOT SOME EXTRA LOBSTER AND LOOKING FOR SOMETHING TO DO WITH IT? TRY OUT MY LOW CARB LOBSTER BISQUE RECIPE!
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This Easy Lobster Tails recipe is the simplest way to make deliciously tender lobster tail right at home.It's delicious and super easy!
Boil water in a large pan. Add salt to flavor the lobster.
- When the water is boiling, put the lobster tails into the pot. After the water comes back up to a boil, turn the burner to low and cook the simmer the tails for 2 minutes.
- Remove the tails from the pan and let cool.
- Put a skillet on burner set to medium or medium low, add a tablespoon of butter. If the butter burns, the pan is too hot.
- Lay a Lobster tail on a cutter board, flattened out with the back shell up, and cut it lengthwise down the middle.
- Place the tail(s) in the pre-heated skillet with the meat side up. Let cook for a couple of minutes, you should see signs of liquid boiling up between the meat and the shell.
- Turn the tails over and cook of another minute or so.
- Plate the tails and allow to rest for 2 or 3 minutes. They will finish cooking during this time. Time in the skillet will vary according to the size of the tails.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.