Steamed lobster tails are one of those dishes that feel like a special occasion, even when you make them at home on a regular evening. The first time I butterflied and steamed lobster tails, I expected it to be complicated — but it turned out to be one of the simplest seafood dishes I’ve ever made. The gentle steaming keeps the meat tender, never rubbery, and the garlic herb butter makes it feel restaurant-worthy.
This recipe is my go-to whenever I want to cook something elegant without spending hours in the kitchen. It’s a classic that never fails to impress.
Why You’ll Love Making This
What I love most about this recipe is how easy it is to pull off. You don’t need any fancy equipment — just a good knife, a steamer basket, and fresh ingredients. The lobster meat turns out juicy and sweet, and the garlic butter adds just the right amount of richness without overpowering it.
This dish works beautifully for both intimate dinners and holiday spreads. I’ve made it for small family celebrations and for cozy nights at home, served with a crisp salad or roasted vegetables. The simplicity of the preparation lets the flavor of the lobster shine through, and that’s exactly how it should be.
Ingredients You’ll Need
Keeping it simple lets each element play its part:
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Lobster Tails: Fresh or frozen (thawed completely). Sizes can range from 3 to 28 ounces, depending on how big you want to go.
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Butter: Melted with garlic to make that flavorful sauce.
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Fresh Garlic: Finely minced. Fresh garlic really makes a difference here.
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Fresh Parsley: Adds brightness and color to the butter sauce.
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Lemon Wedges: Perfect for serving.
If I’m cooking for a small dinner, I usually choose medium tails around 6–8 ounces each. For a bigger crowd, I plan about ½ pound of lobster tail per person if it’s a side, or 1½ pounds if it’s the main course.
How to Make It Step by Step
Once you get the hang of butterflying lobster tails, the rest is almost effortless. Here’s how I usually do it:
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Thaw the lobster tails: If they’re frozen, I place them in a bowl of cold water for 20 to 30 minutes until fully thawed.
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Make the herb butter: In a small saucepan, melt the butter. Add the minced garlic and cook just until it starts turning golden. Stir in chopped parsley and set aside.
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Butterfly the tails: Flip the lobster tail so the shell is facing up. Use a knife or kitchen shears to cut through the shell lengthwise. Gently open it to expose the meat.
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Steam the tails: Place them in a single layer on a steamer tray, shell side up. Once steam starts, cook according to size (see timing chart below).
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Serve: Drizzle with the garlic herb butter and add a squeeze of fresh lemon just before serving.
The lobster is done when it turns a bright reddish-orange and the meat is opaque and tender.
Steam Time Guide
| Tail Size | Steam Time |
|---|---|
| 3–6 oz | 3–5 min |
| 7–10 oz | 6–9 min |
| 11–15 oz | 9–11 min |
| 16–19 oz | 10–12 min |
| 20–28 oz | 10–13 min |
I always prefer slightly undercooking and checking rather than oversteaming. Lobster can turn rubbery fast if left too long.
Serving Ideas
I like to serve steamed lobster tails with a few different sides depending on the mood. For something simple, I’ll plate them with a garden salad and fresh bread to soak up the garlic butter. For a more indulgent meal, I pair them with buttery mashed potatoes or grilled corn.
They also make an incredible addition to a seafood spread alongside shrimp, scallops, or crab legs. A crisp white wine or a sparkling drink pairs beautifully with the richness of the butter.
Tips and Tricks for the Best Result
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Thaw completely: Steaming frozen lobster tails leads to uneven cooking. A quick thaw in cold water works best.
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Don’t overcrowd the steamer: Give each tail space so the steam circulates evenly.
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Use fresh garlic: It gives the butter a warm, rich flavor that jarred garlic just can’t match.
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Add lemon at the end: A fresh squeeze right before serving brightens everything up.
These small details make a big difference in the final flavor and texture.
Make Ahead Tips
You can make the herb butter in advance and keep it in the fridge for a couple of days. Just warm it gently before drizzling over the lobster. I wouldn’t recommend steaming the lobster ahead of time — it’s best enjoyed fresh out of the steamer when the meat is at its most tender.
You can, however, butterfly the tails earlier in the day and keep them chilled, covered, until ready to cook.
Storage
If you have leftover lobster tails (which rarely happens at my house), store them in an airtight container in the fridge for up to 2 days. Reheat gently with a little butter over low heat — don’t microwave them too long or they’ll toughen up.
Leftover lobster can also be used in sandwiches, pasta, or tossed into a light salad.
FAQs
Can I steam frozen lobster tails without thawing?
No. They’ll cook unevenly and the texture won’t be as tender. Always thaw first for best results.
Can I use warm water lobster?
Yes. Both cold water and warm water lobster tails work, but cold water lobster usually has a sweeter flavor and firmer texture.
Can I use a regular pot instead of a steamer?
Yes. A steamer basket inside a large pot works perfectly.
How do I know when the lobster is cooked?
The shell turns bright reddish-orange and the meat becomes opaque and firm to the touch.
Butterflied Steamed Lobster Tails with Herb Butter
Delicate lobster tails steamed to tender perfection, then finished with a luscious homemade garlic herb butter.
Ingredients
- 2 lbs lobster tails
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ large lemon, juiced
- 2 tablespoons fresh parsley, chopped (optional)
- Pinch of salt
Instructions
- If using frozen lobster tails, allow them to thaw completely before cooking. Prepare the garlic butter by melting the butter in a small saucepan over medium-high heat. Stir in the minced garlic and cook gently until fragrant and just turning golden. Squeeze in the lemon juice, add the parsley if using, and stir briefly before removing from heat.
- Using kitchen shears, butterfly each lobster tail lengthwise so the meat side and shell side are separated but still attached. Place the tails meat side down in a steamer basket. Steam until the shells turn bright red and the meat is cooked through — timing will depend on the size of the tails.
- Once done, arrange the lobster tails on a platter and generously spoon the warm garlic butter sauce over the top. Serve immediately with extra lemon wedges on the side.
Notes
- For a side dish, plan on ½ pound of lobster per person. If serving as a main course, about 1½ pounds per person works beautifully. Steam time varies with size: smaller tails take around 3–5 minutes, while larger ones may need up to 12 minutes. Cooked lobster tails can be stored in the fridge for up to 2 days, but they taste best freshly made. Frozen lobster tails offer flexibility and cook up just as deliciously.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 433Total Fat 16gSaturated Fat 8gUnsaturated Fat 6gCholesterol 235mgSodium 551mgCarbohydrates 9gFiber 0gSugar 0gProtein 60g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
There’s something timeless about steamed lobster tails with butter. It’s the kind of dish that feels indulgent but doesn’t demand hours in the kitchen. Every time I make it, I’m reminded that simple methods often bring out the best in ingredients.
This recipe works just as well for a quiet dinner at home as it does for a special celebration. The gentle steam, the garlicky herb butter, and that first sweet bite of lobster never fail to make the meal memorable.
