How to Cook Lobster Tails (3 Ways)

4.91 from 32 votes

No need to make reservations at your local steakhouse! Follow this easy recipe to learn how to cook lobster tails three different ways.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings: lobster tails

Use sharp kitchen shears to cut down the middle of the lobster shell. Make sure to only cut the shell, not the meat!
2 lobster tails
Carefully crack the shell open, lift out the meat, and place it on top of the shell. The meat should lift easily from out of the shell but will still be connected at the end so it doesn’t fall off!
In a small bowl, stir together the olive oil, butter, lemon juice, and garlic. Brush the garlic butter over the lobster tails. Season each lobster tail with a pinch of kosher salt and freshly cracked black pepper.
1 tbsp olive oil, 1 tbsp unsalted butter, 1 tsp freshly squeezed lemon juice, ½ tsp freshly grated garlic

Place the lobster tails on a rimmed baking sheet and bake them at 400°F for 10-12 minutes, or until the meat is firm and opaque (and the shells are bright red).
Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.

Place the lobster tails in your air fryer basket and cook at 350°F for 7 minutes, or until the meat is opaque and firm.
Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.

Place the trivet insert in the bottom of your Instant Pot and pour in ½ cup of water. Place the lobster tails on the trivet and attach the lid.
Set the Instant Pot to Pressure Cook Manual for 2 minutes (it will take about 10 minutes for the Instant Pot to pressurize). Then, release the pressure manually by switching the valve to the “venting” position. The lobster meat should be opaque and firm—if it is not, attach the lid and allow the lobster tails to sit in the Instant Pot for an additional 5 minutes on the “Keep Warm” setting.
Serve the lobster tails immediately topped with chopped parsley and with melted butter for dipping.
fresh parsley or thyme