Lobster Cooking Chart

De-shell your lobster tails.
Fill an appropriate sized pot with ½-1” of water. Place a steam basket, or heat resistant plate, in the bottom of the pot, so the lobster tails are above the waterline.
Bring the water to a rolling boil.
Lay lobster tails on top of the basket or plate, then place the lid on the pot or pan. Return the water to a boil.
Cook tails to a minimum internal temperature of 140° F.
Review our Steaming time chart for approximate cook times

De-shell your lobster tails.
Fill a pot with enough water to cover the lobster tails and add any preferred seasonings.
Bring the water to a bare simmer and carefully add in your lobster tails.
Maintain the heat at a bare simmer.
Refer to the time chart for the approximate amount of time to poach your lobster tails.

Cook the tails to a minimum 140° in the center of the meat.

De-shell your lobster tails.
Preheat your conventional oven to 425° F.
Place the tails in a baking pan and add 2 oz. of water to the pan.
Season lobster meat with salt and white pepper to taste.
Using a brush, baste your lobster tail with room-temperature unsalted butter.
Place in oven and bake to an internal temperature of 140 degrees in the center of the meat, using the approximate times in the chart below.

Preheat a grill or grill pan over medium heat. (If grilling 12-14 oz. tails, the heat should be medium-low).
Using a sharp knife, cut the tails down the middle, lengthwise, cutting all the way through the shell, so you have two halves.
Brush or spray with oil and season with salt and pepper.
Grill flesh side down about half the approximate time below, being sure not to burn or char the flesh. Flip the tail over and spoon a little room temperature unsalted butter, or butter of your liking on top of the meat.
Cook to an internal temperature of minimum 140 degrees in the center of the meat.