Pressure Cooker Lobster Tails with Butter Sauce
Try this Pressure Cooker Lobster Tails with Butter Sauce recipe, or contribute your own.
Try this Pressure Cooker Lobster Tails with Butter Sauce recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 cup butter
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
- 1 cup of water
- frozen lobster tails
- 1 tablespoon of your favoriteâ old bay seasoning
- instant pot duo 6 qtâ pressure cooker
- butter sauce ingredients
- 1 teaspoon dill weed or cilantro (whichever you prefer)
- Carbohydrate 3.202055039491 g
- Cholesterol 527.250000621869 mg
- Fat 184.996721341864 g
- Fiber 0.221227084062507 g
- Protein 13.7202675804133 g
- Saturated Fat 116.745824162978 g
- Serving Size 1 1 recipe (528g)
- Sodium 1416.87945918471 mg
- Sugar 2.9808279554285 g
- Trans Fat 13.1224844822259 g
- Calories 1697 calories
Step-by-step
- Start by prepping the lobster tails for steaming. Use kitchen shears and cut a line down the inside of each shell.
- Add one cup of water in the Instant Pot Pressure Cooker.
- Add 1 tablespoon of Old Bay seasoning to the water in the Instant Pot Pressure Cooker.
- Place the trivet in the bottom of the Instant Pot Pressure Cooker on top of the water mixture.
- Place 4 lobster tails shell side down.
- Next, 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.
- Now press the manual button and use the plus or minus buttons to adjust the minutes to 4 minutes. (Note: I used 4 minutes because the lobster tails were frozen. It's important to know that your pressure cooker will take a while to heat up with frozen ingredients in it. I wanna say mine took about 10 to 15 minutes to heat up and get going. The timer will switch to say "on" when it is heating up. Once 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, this is when I make the butter sauce.
- To make the butter sauce, simply place a tablespoon of butter in a frying pan and cooking it for about 3 minutes until it turns brown.
- Add the remaining butter and a teaspoon of fresh minced garlic.
- Once 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.
- Once the pressure cooker beeps telling you the time is up, turn it off and do a quick release of the steam. Careful not to place your hands on top of the button because that is where the steam comes out and it will burn you.
- Once the steam has completely released, then unlock the lid and remove the lobster tails using kitchen tongs.
- Serve the lobster tails immediately with the butter sauce. (Note: I use these same instructions even if I am 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, I would only add 3 minutes to the pressure cooker time settings.)
My Simple, Delicious Pressure Cooker Lobster Tails
As a busy working mom, finding time to cook a delicious and impressive meal can sometimes feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. The last thing I want to spend my precious evening hours doing is slaving away over a hot stove. That’s where my trusty pressure cooker comes in. It’s my secret weapon for creating restaurant-quality meals in a fraction of the time, and these pressure cooker lobster tails with a simple butter sauce are a perfect example.
This recipe isn’t just fast; it’s incredibly flavorful and elegant. The pressure cooker perfectly cooks the lobster tails, ensuring they remain succulent and tender. The butter sauce, with its hint of garlic and a touch of lemon, complements the delicate sweetness of the lobster beautifully. It’s the kind of meal that impresses guests but is easy enough for a weeknight dinner. I often make a double batch – one for dinner and another for a quick lunch the next day. The leftovers are just as delicious!
One of my favorite things about this recipe is its versatility. Feel free to experiment with different herbs and spices in the butter sauce. A sprinkle of red pepper flakes adds a delightful kick, while a dash of white wine elevates the richness. I’ve even been known to throw in some chopped chives or parsley for an extra pop of freshness. The beauty of it is that even small changes can make a big difference in the final flavor profile. This flexibility means it’s a recipe that can be adapted to suit your taste and the ingredients you have on hand.
The convenience factor alone makes this a staple in my recipe book. On nights when I'm short on time but still want to feel like I've created something special, this is my go-to dish. It takes minimal prep work and the pressure cooker does most of the heavy lifting. It's a fantastic way to enjoy a luxurious meal without the fuss. I often serve this with a simple side salad and some crusty bread, a perfect combination of elegant simplicity and delicious flavor.
Beyond the ease and deliciousness, there's something incredibly satisfying about making a beautiful meal for my family after a long day. Seeing their faces light up when they take their first bite makes all the effort (which in this case is minimal!) so worthwhile. This pressure cooker lobster tails recipe is more than just a dish; it's a testament to the power of quick, delicious, and stress-free cooking – exactly what a busy mom needs!
So, give this recipe a try. Impress yourself, your family, or your friends with a meal that is both stunning and surprisingly simple. Remember to adjust the cooking time depending on whether you're using frozen or fresh lobster tails. And don't be afraid to experiment with the flavors in the butter sauce. Happy cooking!
