15 Delicious Ways To Upgrade Lobster Tails

When you're in need of a dish that oozes sophistication but also delivers on satisfaction, lobster tails are the perfect choice. They're undeniably luxurious yet surprisingly easy to prepare, lending themselves well to a variety of different cooking methods. And, the resulting meat is succulent, sweet, and tender, serving as a versatile base for pairing with a wide array of other ingredients.

While simply steaming or broiling lobster tails with garlic butter is of course a notable option, there are plenty of other delicious ways to bring out their rich, delicate flavor. From zesty sauces to herb-infused marinades and indulgent pairings, there are countless ways to spruce up these seafood delights. If you're planning a special occasion dinner or simply feel like treating yourself to something fancy, be sure to consult the list below, because with the right additions, you'll be well on your way to whipping up a knockout dinner, appetizer, or brunch with lobster as the star. 

If a buttery sauce is generally your go-to when it comes to preparing lobster tails, switching this for a hollandaise is an excellent way to level things up. This creamy French sauce is a key element of a classic eggs Benedict, but it also pairs beautifully with delicate lobster meat. One way to make it taste extra special is to switch the usual lemon juice for zesty yuzu.

Yuzu is a tart citrus fruit that's especially popular in Japanese cuisine, and its flavor sits somewhere between that of a mandarin orange and a lemon. Incorporating the fruit's juice into hollandaise sauce yield a wonderfully aromatic result. To make it, simply combine yuzu juice with egg yolks, salt, and pepper in a food processor, then gradually drizzle in warm melted butter, blitzing as you go until you have a thick, creamy sauce. Now, your yuzu hollandaise is ready for spooning atop those perfectly cooked lobster tails, perhaps with a side of fries and a fresh, green salad.

Lobster Newburg is a classic American dish with a brilliantly retro feel, allegedly first created at a French-style hotel in Pennsylvania in the 1800s. This unique dish is the perfect way to give lobster tails an ultra-comforting makeover, with chunks of the lobster meat paired with a creamy, boozy sauce and served in a flaky puff pastry shell.

Once you've grilled, broiled, poached, or steamed your lobster tails, remove the meat and roughly dice it up. Combine this with melted butter and a splash of Madeira wine in a large saucepan, then set the lobster pieces aside. Add heavy cream to the pan, whisking until you have a thick sauce, using a little of this to temper some egg yolks before adding them to the pan, too, and stirring until everything has thickened nicely. Return the lobster meat to the pan, and incorporate some seasonings, such as nutmeg, chili powder, and a good pinch of salt. With everything heated through, the mixture can then be served inside the freshly baked puff pastry shells for a beautifully presented finish.

To inject a little more excitement into your lobster dish, try incorporating some of your favorite spices into the recipe. The subtle sweetness of lobster meat makes a fitting accompaniment to a variety of additions, whether you prefer a hint of warmth or a fierier hit.

An excellent way to use the spices is adding them to a butter sauce, perhaps alongside some lemon juice and fresh minced garlic. Just melt butter in the microwave, and stir in your ingredients of choice. Cajun seasoning, Aleppo pepper, paprika, and red pepper flakes are all great tools for kicking things up a notch. Or, you could go for a splash of chili oil or hot sauce. The butter mixture can be brushed over the lobster tails before cooking, and another round of basting about half way through cooking is always a good idea, too.

Spicy lobster tails are perfect for serving up with a creamy coleslaw, buttery grilled corn, or some wholesome steamed greens. Another delicious option is to spoon the meat into tortillas with a selection of Mexican-inspired toppings to create some seriously elevated tacos.

If you're a mac and cheese lover who's yet to try this decadent take on the classic version, what are you waiting for?! When you fold juicy chunks of lobster meat into that gooey, cheesy base, it becomes something truly irresistible.

Step one in crafting an epic lobster mac and cheese is cooking the lobster tails and removing the meat from the shells. Then, you can get to work preparing the mac and cheese base. Start by heating the lobster shells with some milk in a pan, then leaving the mixture to steep for 30 minutes. Meanwhile, boil the pasta, and make the cheese sauce by heating butter and flour, then whisking in the lobster-infused milk, and stirring through some shredded cheeses of your choice. Once the sauce has thickened, add any extras of your choice, such as mustard, truffle oil, or cayenne pepper, before folding through the chopped lobster meat and drained pasta.

The final step is transferring this mouth-watering medley to a greased baking dish, scattering over some buttery panko breadcrumbs, and baking everything until golden and crisp on top. It doesn't get much more satisfying than that!

A creamy, garlicky aioli can completely transform a simple lobster tail, adding plenty of aromatic goodness without overpowering the delicate flavor of the meat. With its silky texture, aioli makes the perfect topping, great for serving on the side as a dipping sauce, or spooning over the lobster when it's fresh out of the broiler.

You can make a basic garlic aioli in just a few minutes, by combining egg, lemon juice, finely minced garlic, and salt in a food processor, then gradually streaming in oil as you blend, until the mixture emulsifies and thickens. The wonderful thing about this flavor-packed condiment is just how versatile it is, so you can easily incorporate some extra add-ins if you'd like. Try blitzing in some fresh herbs such as parsley or basil, or even a handful of chopped green onions for a green goddess-style aioli. Alternatively, you could throw in some anchovies to add a dose of umami richness. Dijon mustard is also ideal for giving the sauce a tangier edge, while paprika introduces a wonderful color and smoky depth. As well as being the ultimate upgrade for the tails themself, aioli is also fantastic for drizzling over warm lobster rolls, and makes for a delicious salad dressing, too.

You might've tried your hand at making zucchini or corn fritters, but how about whipping up a batch of deep-fried bites with some succulent lobster tail meat? These golden morsels are crisp on the outside and gorgeously tender in the middle, serving as an ideal appetizer or part of a larger seafood spread.

Making the lobster fritter batter involves combining the dry ingredients (typically flour, baking powder, salt, and extra seasonings of your choice, such as paprika or cayenne pepper), then stirring in the wet ingredient mixture of beaten egg and milk. Fold through the pre-cooked and finely diced lobster tail meat, and the batter is ready for deep-frying. You'll simply drop dollops into the hot oil and let the fritters cook for about 5 minutes, until golden brown and puffed up, before transferring them to a paper towel-lined plate.

These meaty bites are even more delicious when paired with a complementary dipping sauce. Try serving them with a spicy chipotle mayo, tangy tartar sauce, or even a sweet and spicy hot honey.

There's a reason why surf and turf is such a classic combination, and the lobster-bacon pairing is one of the most irresistible takes on this concept. The salty, smoky taste of bacon contrasts the lobster's natural sweetness beautifully, resulting in a balanced and indulgent duo of flavors and textures.

There are a few different ways you can bring these two ingredients together. A great option is to whip up an elegant lobster pasta dish, tossing al dente fettuccine with a creamy lemon-white wine sauce alongside the cooked lobster chunks and chopped bacon, perhaps with some sliced cherry tomatoes and torn basil leaves for added freshness. Finely chopped bacon bits are also great for scattering over buttery lobster right before serving, or a simple technique that looks deceptively impressive is to wrap the lobster tails in bacon before broiling them.

Another wonderfully hearty and flavorful approach is whipping up a lobster BLT. Just stack the tail meat with crispy bacon strips, juicy tomato slices, and crisp lettuce, between two slices of your favorite thick-cut bread.

Poaching is a gentle cooking method that leaves the meat succulent and tender while also infusing it with heaps of flavor. You don't have to stick to plain old broth when using this technique. Poaching lobster in coconut milk is a wonderful way to add richness and a hint of tropical flavor, with the resulting dish pairing perfectly with rice or noodles.

Coconut milk tastes amazing with Thai-inspired flavors, and one technique that works especially well is creating an aromatic paste to infuse the creamy base with. Try blitzing up fresh ginger, lemongrass, and oil in a food processor, then frying off the paste in a large saucepan until wonderfully fragrant. Then, you can pour in the coconut milk, plus a dash of fish sauce, sprinkling of palm sugar, and some makrut lime leaves. Fresh Thai basil and lime juice would taste great here, too.

Once you've brought the flavor-packed poaching liquid to a simmer, you can add the uncooked lobster tail meat. It's best to remove this from the shells beforehand, and dice it into bite-sized chunks. The lobster should then only require 2 to 3 minutes of simmering until it's cooked through and ready to enjoy.

Name a better way to fuse comfort food with fine dining than lobster and fries. It's a simple combination that's both indulgent and brilliantly versatile, with the option to incorporate additional toppings as you please.

You can either make the fries from scratch, by peeling and cutting potatoes into sticks and deep-frying them in batches. Or for the ultimate convenience, simply opt for store-bought frozen fries, that require nothing but tossing into the oven. With the fries prepped and seasoned to your liking (garlic powder and paprika make excellent additions), just arrange the cooked lobster tails on top. For a striking look, you can leave the meat inside the shells. Or, if you prefer, remove and chop the meat first, before scattering it atop the pile of fries.

This duo works exceptionally well with a good drizzle of a creamy sauce, such as hollandaise or garlic aioli. You can even add a layer of melty cheese for the ultimate indulgent finish. A generous scattering of fresh herbs like chives or parsley is always great for adding a final pop of color.

Sure, a classic eggs Benedict is good, but with lobster tail meat, you can give this dish an instant upgrade. The traditional version of this brunch favorite sees thick-cut Canadian bacon and poached eggs stacked atop a toasted English muffin, before draping everything in a layer of creamy hollandaise sauce. But, it's easy enough to switch out the bacon for chunks of lobster, for a delicious seafood twist.

To prep the lobster, remove the meat from the shells by making a cut lengthways down the tail and prizing open the shell. The meat can then be sautéed in a frying pan with some melted butter and seasonings of your choice until cooked through. Roughly dice the cooked lobster, and arrange it on top of the toasted muffins, before completing the stack with the remaining ingredients. Opting for a homemade hollandaise will deliver the freshest and most flavorful result here.

An array of different sides will fit in beautifully alongside lobster Benedict. For a light addition, serve this elegant treat with some roasted tomatoes, steamed asparagus, or sliced avocado. Or to amp up the heartiness, pair your brunch stack with some hash browns or roasted breakfast potatoes.

Lobster is already a pretty luxurious choice of meal as it is, but one way to ramp up the sophistication factor even further is pairing the tail meat with a creamy champagne sauce. It might sound ridiculously fancy, but you can actually have this dish ready to each in just 20 minutes, and it makes for an impressive dinner party treat.

Firstly, you'll remove the uncooked tail meat from the lobster shells, before dicing it up and arranging it on a baking sheet with a few pats of butter and a sprinkling of salt and pepper. Set this aside, and make the sauce, by simmering finely diced shallots in champagne for 5 minutes or so, then stirring in heavy cream, and leaving the mixture to simmer until thickened. Off the heat, whisk in butter and a splash of balsamic vinegar, and season with salt and pepper to taste.

The prepared lobster meat can be cooked under the broiler, which should take around 2 minutes. Then, simply pour over your homemade champagne sauce to serve, finishing everything off with a fresh herb garnish (dill would taste great).

Another deliciously indulgent approach that'll inject plenty of rich, earthy flavor into your lobster dish, is brushing the tail meat with a homemade truffle butter. Truffle has a gloriously aromatic, savory taste, with just a small amount required to take the lobster to new levels of decadence.

Truffle butter can be made with just three simple ingredients: butter, salt, and grated black truffle. If you're using it right away, simply melt the butter and stir it together with the other ingredients. Or, if you'd like to make a larger batch of compound butter that can be stored for later, use room temperature butter. This firmer truffle butter can then be shaped into a log using plastic wrap, and kept in the freezer, with portions sliced off and melted down whenever you fancy.

Brush the lobster tails with the infused butter both before and after cooking for the ultimate dose of silky richness. A top tip is to pair this with a squeeze of fresh lemon juice or sprinkling of Parmesan to craft an irresistible balance of flavors.

Fresh herbs are known for their flavor-boosting properties, and when it comes to lobster, tarragon is a top-tier choice. This herb has a subtly sweet, peppery, and licorice-like taste, and tossing it into a basting butter is a great way to give the lobster a French-inspired twist.

To infuse lobster tails with tarragon, first melt the butter in a saucepan, then add the tarragon alongside any other aromatics, spices, or condiments of your choice. Tarragon pairs fantastically with garlic and ginger, and a dollop of mustard is great for building a tangier profile. Feel free to throw in some diced shallots to enhance the savory depth, too.

With the buttery sauce prepped, brush this generously over the prepped lobster tails. Let everything sit for about 20 minutes so the sauce can infuse the meat, then cook the lobster on the grill, basting it with more of the tarragon butter a couple of times throughout.

You'll be aware by now that the lobster-butter combo is a rather common theme, and for good reason. But, basting the tails is not the only way to combine these two ingredients. You can in fact opt to cook the entire tail in a luxurious butter bath. This method, known as butter poaching, gives you an insanely succulent, flavorful result, with the silky richness of the butter enriching every bite of lobster meat.

According to New York City chef Franklin Becker, there are two key steps to this method. The first is briefly boiling the lobster tails in a mixing of water and white wine, that's been infused with diced carrots, celery, and onion. This with take around 7 minutes. Next, you'll prepare an emulsion of butter and boiling water, which is heated to between 170 to 180 degrees Fahrenheit, and kept at this temperature. A slow and slow approach is ideal here, and once the meat reaches an internal temperature of 145 degrees Fahrenheit, it should be melt-in-the-mouth tender and ready to eat with your favorite sides, such as crusty garlic bread, risotto, or zesty pan-fried green beans.

TV chef Bobby Flay is known for his bold outdoor grilling recipes, and when it comes to cooking lobster tails on the grates, he has a top tip to ensure a perfect result. Instead of relying entirely on the grill to do the work, Flay prefers to partially boil the lobster beforehand. This prevents the meat from overcooking and becoming tough over the high heat.

For this method, you'll first boil the tails to about 75% doneness in a large pot of salted water. This should take about 2 minutes. To prevent any further cooking once they've been removed from the pot, drop the lobster tails into a bowl of ice water while you heat up the grill to 425 degrees Fahrenheit. Then, make a cut down the length of each tail and brush over some oil, and season them with salt and pepper. The tails can now be grilled for about 4 minutes, flipping them over halfway through cooking, until perfectly charred but still delightfully tender.