How To Butterfly And Cook A Lobster Tail

What is butterflying a lobster tail?

When you look for images of butterflied lobster tails, you'll often find pictures that actually depict what’s known as piggybacking a lobster tail. Don’t worry, though; we’re here to clarify the distinction.

Butterflying a lobster tail involves slicing the top shell lengthwise down the center, stopping at the base, and then spreading the meat apart to create a butterfly appearance. This technique is our preferred method because it makes the meat easily accessible and ensures even cooking.

In contrast, piggybacking entails cutting the top of the shell lengthwise and separating the meat from the bottom shell. However, instead of completely detaching it, the meat remains partially connected at the base. The lobster meat is then lifted and laid over the shell, still attached at the tail end. This results in a layered presentation, with the meat "riding" on top of the shell, which is where the term "piggybacking" comes from.

Typically, butterflying offers a more striking visual than piggybacking, but the increased surface area allows the lobster meat to cook more evenly. It’s also the ideal technique for grilling, which happens to be our favorite way to prepare lobster tail and the first method we’ll explore shortly. Now that we’ve clarified these terms and cleared up any confusion, let’s go through the steps to butterfly a lobster tail.

Step 1: Thaw your lobster tails

To start, if the lobster tails are frozen, take them out of the freezer and let them thaw in the refrigerator.

Step 2: Remove swimmerets

Detach the swimmerets, the small leg-like fins located on the underside of the lobster's tail. We suggest using a pair of kitchen shears for this job.

Step 3: Cut through top shell

With kitchen shears, carefully cut along the top shell all the way to the tail fin, while keeping the bottom shell whole.

Step 4: Cut through the meat

Using a chef's knife, slice through the meat following the same line, but stop just short of cutting through the bottom shell.

Step 5: Open the lobster

With your hands, carefully pry open the lobster shell as if it were a book, pivoting at the center.

Step 6: Rinse the lobster

After fully butterflying the lobster tails, rinse them under cold water to eliminate any debris and intestinal veins.

Method 1: Grilling

To grill butterflied lobster tails, begin by preheating your grill to medium heat. Once the grill is ready, place the lobster tails meat-side down directly on the grates.

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Sear the meat for about 2 minutes, allowing it to develop a light char and take on the smoky flavor from the grill. After searing, turn the tails over so they are resting on their shells.

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Next, generously top the exposed meat with butter. We recommend using a herb-infused butter, which can be made by mixing half a cup of salted butter with approximately 4 tablespoons of your favorite herbs. Common choices include thyme, chives, tarragon, and minced parsley.

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Continue cooking the lobster tails for around 5 minutes without flipping them again. They are ready when the meat is opaque and firm to the touch, with an internal temperature of 140°F.

Method 2: Broiling

Broiling lobster tails is a convenient method that mimics grilling while allowing you to enjoy the process in the comfort of your home. To broil butterflied lobster tails, start by preheating your oven's broiler to high.

Once the broiler is hot, adjust the oven rack so that the lobster tails are positioned 4-6 inches from the heat source. Arrange the prepared lobster tails on a large oven-safe pan or baking sheet, with the meat side facing up. Then, place the baking sheet in the oven under the broiler.

Cook the lobster tails for 5-7 minutes, keeping a close watch to avoid burning. They are ready when the meat becomes opaque and firm to the touch, with an internal temperature of 140°F. For added flavor and moisture, you can brush the meat with melted butter halfway through cooking, though this step is optional.

Method 3: Steaming

Steaming lobster tails is often overlooked as a cooking method, but it’s surprisingly effective, resulting in incredibly juicy meat. To steam butterflied lobster tails, begin by adding about an inch of water to the bottom of a steamer pot and bringing it to a boil over high heat. Once the water is boiling, place the prepared lobster tails, shell side down, in the steamer basket. Carefully lower the basket into the pot, cover it with a snug lid, and reduce the heat to medium.

Steam the lobster tails for 5-6 minutes, until the meat becomes opaque and the internal temperature reaches 140°F, similar to other cooking methods. Try not to lift the lid during cooking, as this will let heat escape and prolong the cooking time for the lobster.

What to serve with lobster tail?

Lobster tail is a reason to celebrate on its own, but it doesn't require much to truly shine. Pair it with a glass of white wine, a slice of lemon, and some melted butter on the side. With something this delicious, a simple preparation is always a safe bet.

If you're in the mood for something a bit more upscale, consider serving lobster with hollandaise sauce or kewpie mayo for a zesty, creamy twist. And if you happen to have any leftover lobster tail meat, use it the next day to whip up classic lobster Newburg or a rich, creamy lobster bisque.