Succulent lobster tails make a wonderful main dish for your New Year’s Eve celebration. These perfect lobster tails are partially steamed to keep them juicy, then they are basted with butter and finished off under the broiler for unbeatable flavor!
Hi everyone! I hope you all had a wonderful Christmas if you celebrate! I did. One of the best actually! For once the day didn’t fly by in the blink of an eye. Totally did not intend to rhyme there. Seriously though, it was a nice relaxing day with delicious food and time with family. It was also insanely warm – I wore a tank top for Christmas Eve and for Christmas I had a skirt and tee on and was still sweating! High 60s/low 70s is just insane for northeast PA this time of year!
I’m always sad to see Christmas end, but we still have New Year’s Eve & Day! That means lobster!
Have you ever made lobster? It’s actually pretty easy to cook up some lobster tails and once you make your own you probably won’t ever order it out in a restaurant. It’s so much cheaper to make your own anyway and you can avoid the crowded restaurants on New Year’s Eve!
Fun fact: I’ve never ordered lobster in a restaurant.
To make perfect lobster tails you’ll steam them until they are just about cooked through, then you’ll baste them with butter and broil them to finish them off. This method makes succulent lobster with amazing flavor.
Before I steam the tails, I like to cut the top part of the lobster shell. This helps you to see the progress of the lobster as its cooking and makes it easier to remove once they are cooked. I’ve purchased lobster tails in the past that have already had this step done, so that’s always helpful. It’s really simple to do on your own though!
All in all making lobster at home is an easy process – just take your time and you’ll be fine!
I like to serve mine with butter for dipping and keep the sides simple – roasted broccoli and baked potatoes. Easy, but super delicious!
If you’re looking for something a little fancier to serve for New Year’s Eve, stay tuned for my lobster risotto!
- 2 (4-6 oz.) Cold Water Lobster Tails
- 1 Stick Unsalted Butter
- Salt & Pepper
- Fill a large pot (with a steamer insert) with about an inch of water. Place the steaming basket in, cover, and bring the water to a boil.
- Meanwhile, take a lobster tail and hold it with the tail part facing away from you. Using kitchen shears cut the top of the shell directly in the middle down to the tail. Make sure you only cut the shell and not into the meat. Repeat with the other lobster tail.
- Place the lobster tails into the steamer basket and steam for 8-10 minutes, or until the shells begin turning red and the tails just start to curl. Watch closely as you don’t want them to overcook!
- While the lobsters are steaming preheat the broiler and melt the stick of butter.
- Once the lobsters are ready, remove them from the steamer and place them on a rimmed baking sheet. Let them cool until you can handle them.
- Flip the lobster over and using your kitchen shears cut the middle part down to the tail, being careful not to cut the meat. You’re repeating the same process as you did with top.
- Gently pull the meat from the shell, leaving part of it in the tail. Rest the meat on top of the shell and place the lobster back onto the baking sheet.
- Spoon 1 tablespoon of butter over each lobster tail and season with salt and pepper.
- Broil the lobster tails for 5-8 minutes, or until the tops are very lightly golden. The timing will vary depending on your broiler, so just keep a close eye on the lobster tails!
- Serve the lobsters with the remaining butter for dipping.