Steamed Lobster Tails

🧂 Ingredients

• 3 4-6- ounce cold or warm-water lobster tails
• 1 stick melted unsalted butter
• lemon wedges
• coarse salt and freshly cracked pepper to taste
• melted unsalted butter for serving
• optional minced fresh parsley or chives for garnish

Instructions

• 1 Add a small amount of water to the bottom of a pot and turn the heat up to low
  medium. There’s not much in there, and it will heat up quickly. Be sure it has a
  basket and a lit to go along with that pot.
• 2 Since there is no butter or anything on it while cooking, I generously season
  the water so as it steams; it seasons the lobster.
• 3 Next, place it in the pot ensuring no water is creeping up into the bottom of
  the basket.
• 4 Place the lobster tails in the shells directly into the basket. Place on a lid
  and steam the tails for 6 to 8 minutes, depending on the size. The lobster is
  done when it reaches 165° internally.
• 5 Remove the lobster tails and let them rest for 2 to 3 minutes to slightly cool
  down.
• 6 Using kitchen shears, start at the opening of the tail on top and cut your way
  back just until you reach the tail. I prefer to use a knife and gently slice
  down through the shell, starting from the tail and working forward.
• 7 Open up the shells a bit more and pull the meat away so that it can be removed
  with ease. You can place the cooked meat on the shell or serve it in the shell
  as I did.
• 8 Drizzle a few tablespoons each of melted butter onto the meat.
• 9 Garnish the lobster with optional minced fresh parsley or chives. I always add a
  few lemons and melted additional butter to the side.

Nutrition Info