Lobster Tails with Butter Sauce
Use these same instructions even if only making 2 or 4 lobster tails at a time. The time doesn’t change. If you are making fresh lobsters that have already thawed, add 3 minutes to the pressure cooker time settings.
- Frozen lobster tails*
- 1 cup water
- 1 tablespoon your favorite Old Bay Seasoning
- 1 cup butter
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
- 1 teaspoon dill weed or cilantro (whichever you prefer)
- Start by prepping the lobster tails for steaming. Use kitchen shears and cut a line down the inside of each shell.
- Add water to the Instant IP.
- Add Old Bay seasoning to the water in the IP.
- Place the trivet in the bottom of the IP on top of the water mixture.
- Place 4 lobster tails shell side down.
- Place the steamer basket on top of the first 4 lobster tails and add the remaining tails on the top of that steamer basket.
- Lock the cover and make sure the vent is set to seal.
- Press the manual button and use the plus or minus buttons to adjust the minutes to 4 minutes. The timer will switch to say “on” when it is heating up. When it’s heated, it will start to count down the minutes from 4 when it is steaming.
- When the lobster tails are steaming in the Instant Pot Pressure Cooker, make the butter sauce.
- To make the butter sauce, simply place a tablespoon of butter in a frying pan and cook it for about 3 minutes until it turns brown. Add the remaining butter and a teaspoon of fresh minced garlic. When it has completely melted, add the remaining ingredients (lemon juice, pepper, and either cilantro or dill weed seasonings) to the butter mixture. Mix all the ingredients together and set aside.
- When the pressure cooker beeps telling you the time is up, turn it off and do a quick release of
- the steam.
- When the steam has completely released, unlock the lid and remove the lobster tails using
- kitchen tongs.
- Serve the lobster tails immediately with the butter sauce.