Things You'll Need:
- Stock pot with lid or steaming pot with upper and lower sections
- Colander
- Stove
- Water source
- Tongs
- Pastry brush
- Sharp knife or shears
- Bay seasoning
- Paprika
- Parsley flakes
- Basil flakes
- Minced garlic
- Butter
- Lemon juice
- Lime juice
- Orange juice
- White wine
- Lemon slices
- Lime slices
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Step 1
If you don't already have it on hand, make a trip to the grocery story or fish market to pick up some lobster tails.
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Step 2
Thaw the lobster if it is frozen. The best way to do this is to move it to the refrigerator the night before you intend to prepare it. Another way to thaw it is to place it into a bowl of hot water for about two hours.
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Step 3
Clean the lobster tails thoroughly before steaming. This can be done by rinsing it under running water for several minutes. Then let it dry, or pat it dry yourself, before moving forward.
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Step 4
Put a skewer, lengthwise, through the center of each lobster tail to keep it from curling up as it cooks.
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Step 5
Fill a large stock pot between one-half and two-thirds with hot water and place on the stove over a hot burner. Make sure that the pot has an upper and lower section or that a colander can be placed above the boiling water for the purpose of steaming the lobster tails. If the tails are very large, you may need to use more than one pot.
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Step 6
Put the lobsters into the upper section or colander of the pot above the lower section full of boiling water.
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Step 7
Steam the lobster tails with the lid shut on the stock pot. Make sure that the lid fits tightly so that no steam escapes the pot. They sould steam about 2 minutes per pound. They will be bright red when they are finished cooking.
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Step 8
Make a butter sauce to serve with the lobster tails while they are steaming.. Use one-quarter melted butter for each lobster to be served. Add garlic salt, lemon, lime and/or orange juice and wine to taste. Add a few parsley and basil flakes for garnish and flavor.
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Step 9
Remove the lobster tails from the steam compartment or colander with tongs once they are finished cooking.
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Step 10
With a sharp knife or shears, cut the lobster tails open to expose the meat.
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Step 11
Pry the tail apart but do not break the tail completely open.
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Step 12
Brush some of the flavor butter onto the tail and then sprinkle with parsley and/or basil flakes and a bit of paprika or bay seasoning.
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Step 13
Serve tails with an individual bowl of flavored butter. You may also want to include some lemon and/or lime slices for garnish as well as for your guests who want to add more citrus flavoring to their lobster.
