Ingredients:

  • 2 lobster tails (6-8 oz each, about 170-230g), thawed if frozen
  • 4 cups (950ml) water
  • 1 lemon, halved (one half for squeezing, one half for garnish)
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1 clove garlic, minced
  • Pinch of sea salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Pour water into the pot and bring to a rolling boil over high heat. Squeeze the juice from one half of the lemon into the boiling water.
  2. If using a steamer basket, place it inside the pot, ensuring the water level is below the basket. If not using a basket, just place the tails directly into the boiling water.
  3. Place the lobster tails on top of the steamer basket or into the water. Cover the pot tightly with the lid. Reduce the heat to medium and steam for 8-12 minutes, depending on the size of the tails.
  4. The lobster is done when the shell turns bright red and the meat is opaque and firm to the touch. The internal temperature should reach 140°F (60°C). You can test this with a meat thermometer inserted into the thickest part of the tail.
  5. While the lobster is steaming, melt the butter in a small bowl. Stir in the minced garlic, salt, and pepper.
  6. Remove the lobster tails from the pot using tongs. Serve immediately with the lemon-garlic butter for dipping and a lemon wedge for garnish.