Two Quick & Easy Ways to Cook Lobster
You never have to be afraid to cook lobster with our 2 foolproof methods. Have Greensbury's wild-caught lobster tails delivered to your door and try it for yourself!
Method 1: Perfectly Steamed Lobster
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
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.
For Steamed Lobster: 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.
For Pan-seared Lobster: Stainless steel skillet
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