Steamed Lobster Tails
Great simple recipe that lets the lobster meat shine by itself! Simply great taste. Will make again. Followed the recipe to a T, except the timing, and adding lemon to the melted butter.
I would have given it 5 stars, except for the time to steam and prepping the tails -- mine were done in 6 minutes. Overcooking will make them rubbery and stringy. Cut the back shell with scissors all the way to just short of the tail, and if there is underbody, trim or cut the underbelly shell and any sharp points. I did add a touch of lemon juice to the melted butter, but no other seasoning is needed if you have good tails.
Made this for New Year's Day and in general turned out perfect. Do however, pay attention to the size of your lobster tails if they are all going into the same pot -- smaller ones can be as little as 5 minutes and can be added after the steamer starts for the larger lobsters. Also if you're using the frozen ones, defrost in fridge the day before and pay attention that they are consistent in size before you put them in the steamer at the same rate of time.
27 users found this review helpful
Jan. 2, 2012