We hear from customers all the time that they love lobster, but are afraid to cook it at home because they've never done it before. That makes total sense, but if you can boil water and set a timer, you can make perfectly cooked lobster every time. Seriously!
However, we also hear from some customers that they don't have a stock pot large enough to steam lobster. Never fear, pan searing lobster in a skillet is just as easy as steaming. If you've ever cooked steak, pork chops or chicken in a skillet, then you already know how to pan sear lobster!
Read on for for both methods and find the one that works best for you!
Method 1: Perfectly Steamed Lobster
Equipment Needed: Large stock pot, steamer rack. The stock pot and steamer rack need to be large enough so the that lobster tails aren't crowded or overlapping when placed inside
- Put enough water in the stock pot to fill the bottom, but not touch the steamer rack when inserted. Add a generous amount of salt to the water;
- Place the steaming rack inside the pot, turn the stove to high and bring to a full boil;
- Once water is boiling, carefully place the lobster tails on the steaming rack so that they are not touching or overlapping. Cover the pot and set timer for 4 minutes;
- After 4 minutes, lift the lid and move around the tails to ensure they are all cooking evenly;
- Replace the lid and cook for another 4 minutes;
- When the time is up, lift the lid to check if lobster tails are fully cooked. The shells may be bright red, but check the meat on the underside. If it is fully cooked, the meat will be bright white and not translucent. If the lobster tails are not ready, replace the lid and steam for another minute. Continue checking at one minute intervals until the meat turns bright white;
- When lobster tails are fully cooked, remove from the steamer and allow to cool for a couple of minutes;
- Using your hands or a fork, gently remove the meat from the shells (discard the shells or save for making stock);
- The traditional way to serve steamed lobster tails is to simply dip in a little melted butter;
Method 2: Perfectly Pan Seared Lobster
Equipment Needed: Stainless steel skillet, salt, pepper, olive oil
- Place the skillet on the stovetop over medium-high heat;
- Once skillet is hot, add enough olive oil to coat the bottom of the skillet (usually 3-4 tbsp depending on the size of the skillet);
- While the oil is heating, season the lobster meat with salt and pepper;
- When the oil is hot and shimmering, place the lobster tails in the skillet, meat side down;
- Cook for ~5 minutes until the meat is golden brown;
- Flip the tails and cook shell side down for another 5-6 minutes;
- Lobster is done when the tails start to curl and the meat can easily be removed from the shell with a fork;
- Garnish with parsley, fresh squeezed lemon and serve with your choice of sides;