When it comes to lobster, my preferred cooking method is steaming. Steaming is more gentle than boiling, and it yields more tender meat. It also preserves a little more flavor, and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.


  1. Thaw lobster tails
  2. Use kitchen shears to cut the tails down the center so that the meat is easier to remove once cooked. See this site for photos on how to do this: http://www.lobsterhelp.com/steaming-lobster-tails.html (scroll down to where you see a photo of kitchen shears).
  3. Pour about 1 inch of water in the bottom of a large pot and bring to a boil.
  4. Place steamer insert inside the pot so that it is just above the water level.
  5. Place lobster tails on the steamer insert and cover the pot.
  6. Cover to steam. Steam the tail(s) for about 1/2 minute per ounce. The shell will turn red and the flesh will turn white when done. Serve with baked sweet potato and veggies!