📝 About This Recipe
Unlock the secret to succulent, steakhouse-quality lobster right in your own kitchen using the magic of pressure steaming. This method ensures the meat remains incredibly tender and moist, avoiding the rubbery texture often associated with boiling. Infused with aromatic garlic, lemon, and a silky clarified butter bath, these tails are the ultimate luxury meal that comes together in mere minutes.
🥗 Ingredients
The Lobster
- 4 pieces Cold-water Lobster Tails (4-6 oz each, thawed completely if frozen)
- 1/2 teaspoon Sea Salt (for seasoning the meat)
- 1/4 teaspoon Smoked Paprika (for a hint of color and warmth)
Steaming Liquid & Aromatics
- 1 cup Water (filtered)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 Fresh Lemon (sliced into rounds)
- 3 pieces Garlic Cloves (smashed)
- 2 pieces Fresh Thyme Sprigs
Garlic Butter Dipping Sauce
- 1/2 cup Unsalted Butter (high-quality European style preferred)
- 2 cloves Garlic (minced very fine)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
-
1
Prepare the lobster tails by 'butterflying' them: Using sharp kitchen shears, snip down the center of the top shell toward the tail, stopping just before the tail fin.
-
2
Gently pry the shell open with your fingers and loosen the meat from the bottom of the shell, keeping the back end attached. Lift the meat up and rest it on top of the joined shell halves.
-
3
Rinse the lobster meat under cold water to remove any grit and pat very dry with paper towels.
-
4
Season the exposed lobster meat lightly with sea salt and a dusting of smoked paprika for a beautiful presentation.
-
5
Pour the water and white wine into the inner pot of the Instant Pot. Add the smashed garlic, lemon slices, and thyme sprigs to the liquid.
-
6
Place the stainless steel trivet (steam rack) inside the pot, ensuring the handles are up for easy removal.
-
7
Arrange the lobster tails on the trivet. If they are large, you can slightly overlap them, but try to keep them in a single layer for even cooking.
-
8
Secure the lid and set the steam vent to the 'Sealing' position.
-
9
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for exactly 1 minute (for 4-5 oz tails) or 2 minutes (for 6 oz tails).
-
10
While the lobster cooks, melt the butter in a small saucepan over low heat. Add the minced garlic and simmer for 2 minutes until fragrant but not browned. Stir in the parsley, lemon juice, and red pepper flakes, then keep warm.
-
11
As soon as the Instant Pot timer beeps, perform a 'Quick Release' by carefully moving the steam vent to the 'Venting' position. Do not let it sit on natural release, or the lobster will overcook.
-
12
Open the lid once the pin drops. The lobster shells should be bright red and the meat should be opaque and white. Check the internal temperature; it should be 140°F (60°C).
-
13
Carefully remove the tails using tongs and transfer them to a serving platter.
-
14
Brush the lobster meat generously with the prepared garlic butter before serving.
💡 Chef's Tips
Use cold-water lobster tails (like Maine lobster) for the sweetest, firmest meat; warm-water tails can be mushy. Always perform a Quick Release immediately; even 60 seconds of extra residual heat can turn lobster rubbery. If your lobster tails are frozen, thaw them overnight in the refrigerator; never cook lobster from frozen in a pressure cooker. For an extra touch of flavor, use the 'Sauté' function to briefly toast the garlic and thyme in the pot before adding the water and wine. If the meat isn't quite opaque after the quick release, simply place the lid back on for 1-2 minutes without turning the heat back on.
🍽️ Serving Suggestions
Serve alongside a glass of buttery Chardonnay or a crisp Champagne to cut through the richness. Pair with a side of garlic herb rice pilaf or creamy parmesan risotto to soak up the extra butter. A simple side of roasted asparagus or steamed haricots verts provides a fresh, crunchy contrast. Serve with extra lemon wedges and small individual ramekins of the garlic butter for dipping. For a classic surf-and-turf, pair these tails with a medium-rare filet mignon.