Rich, versatile lobster tails are simple to steam for speedy weeknight meals. Cooking lobster in its shell imparts great flavor and helps the tail keep its shape, plus it’s easier to remove the cooked meat from the shell. If using frozen lobster tails, thaw them in the refrigerator for 8 hours or overnight.
4 (0.25-pound) Maine lobster tails, thawed if frozen
Sauce of choice
Slip the tip of kitchen shears or heavy scissors into the middle of the hard rounded side of each lobster shell and cut down all the way to the tail fan, being careful not to cut meat. Place your hands on each side of shell and push down until tail pops about halfway out of shell. Rinse tails briefly under cold water to remove any grit or shell fragments.
Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over water. Place tails, cut-side up, in the basket. Cover and steam until meat is just opaque and very plump, 5 to 6 minutes; do not overcook or meat will begin to shrink and dry out.
Serve warm with sauce of choice: Try melted butter with lemon or garlic, an herb sauce like chimichurri or a soy sauce-based Asian dipping sauce; just make sure the flavors are not too strong or too sweet or they will overwhelm the natural flavor of lobster. You can also cool and dice tail meat and use it for lobster salad or lobster rolls.
Per Serving:90 calories (10 from fat), 1g total fat, 145mg cholesterol, 480mg sodium, 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.