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The Easiest Way I Cook Lobster Tails (Thanks to the Instant Pot) – tender, delicious lobster tails cooked to perfection using an Instant Pot or pressure cooker!
This pressure-cooked version of my viral broiled lobster tails recipe is super-simple and foolproof – the perfect impressive dinner for Valentine’s Day or a special dinner.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Cook Lobster Tails in an Instant Pot
If you’re looking for the absolute best lobster tail dinner – without the fuss – you’re going to love this Instant Pot lobster recipe!
For a different spin on your lobster, check out my garlic butter lobster tail recipe, or my recipe for Lobster mac and cheese! I also have recipes for a knockout Garlic Butter Lobster Skillet, and the best Naked Lobster Rolls recipe – both can be used with lobster meat you cook in the instant pot!
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Ingredients to Make Instant Pot Lobster Tails
- 2 Lobster tails – The main protein; tender, sweet, and rich, ideal for pressure cooking, which locks in moisture and flavor.
- 1½ tbsp butter, divided – Adds richness and silkiness; helps bind and carry flavors, with half often used for cooking and the other half for dipping or finishing.
- Celtic sea salt – Enhances natural sweetness and provides subtle, mineral-rich brininess that complements seafood.
- 1 tsp garlic powder or 2 tsp fresh minced garlic – Brings savory, aromatic depth; garlic powder is more mellow, while fresh garlic gives a stronger, vibrant kick.
- 1 tsp smoked paprika – Adds warm, smoky flavor and light color, providing contrast to the sweet lobster meat.
- ½ tsp white pepper – Delivers mild heat and earthiness without visual specks, blending seamlessly with delicate seafood.
- 1 cup water or fish stock – Acts as the steaming liquid for pressure cooking; fish stock adds savory seafood depth, while water keeps it neutral.
Steps to Cook Lobster Tails in an Instant Pot
To make lobster tails in an Instant Pot, we will use the following method:
Prep
Add trivet and water or stock to Instant Pot. Set lobster tails on a baking sheet or in an oven safe dish. With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail,. Don’t worry about hitting the meat too much as it will create a “butterflied” appearance. Devein and remove any grit if needed. Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
Add a Lemon Slice
To make it look even better, slide a lemon wedge or two under the lobster meat in between the meat and the tail.
Season Lobster Tail
Mix spices in a small bowl. Sprinkle with spices. Add small pats of butter along the lobster tail. Place over trivet, shells facing down. If making 8 lobster tails, place additional 4 in steamer basket and place above trivet.
Cook
Close lid and set to seal. Set Instant Pot cook time at 1 minute. This will actually take closer to 15 minutes as the instant pot heats up and comes to pressure. When one minute at pressure is up, force release the pressure. Always release away from your face and never stand over your instant pot.
Rest
Remove lid from pot, but leave lobster tails in the pot for 10 minutes to carry over cook, and vent additional steam.
Serve & Enjoy!
Serve with plenty of melted butter to dip in!
Tips and Tricks to Make Perfect Instant Pot Lobster Tails
Don’t overcook: Lobster cooks very quickly in the Instant Pot. One minute of high pressure is usually all you need, followed by a quick release.
Use the trivet: Keeping the lobster tails raised above the water or broth prevents them from becoming waterlogged and preserves their sweet flavor.
Add flavor to the pot: A splash of broth, wine, or lemon juice in the bottom of the pot lightly perfumes the lobster as it cooks.
Butter after cooking: Finish lobster tails with melted butter rather than cooking them in butter under pressure for the best texture and flavor.
Quick release only: Always use a quick pressure release to stop the cooking immediately and avoid rubbery lobster.
Check doneness visually: The shells should be bright red and the meat opaque and white. If needed, you can simmer for 30–60 seconds more using sauté mode.
Butterfly for presentation: Cutting the shell and lifting the meat before cooking makes the lobster easier to serve and feel extra fancy.
Size matters: Medium lobster tails cook more evenly than very large ones—adjust timing slightly if your tails are extra thick.
Season lightly at first: Lobster is naturally sweet, so finish with salt, herbs, or lemon after cooking rather than heavily seasoning before.
Serve immediately: Lobster tails are best right out of the pot while they’re hot, tender, and juicy.
Lobster Tail Butter Sauce Pairings
Lobster tails are delicious on their own, but the right butter sauce takes them over the top. Try one of these simple pairings:
- Classic Lemon Butter: Melt butter with fresh lemon juice and a pinch of salt for a bright, timeless pairing that highlights the lobster’s natural sweetness.
- Garlic Butter: Gently warm butter with minced garlic until fragrant, then finish with a squeeze of lemon for a rich, savory option.
- Herb Butter: Stir chopped parsley, chives, or thyme into melted butter for a fresh, elegant finish.
- White Wine Butter: Reduce a splash of white wine with shallots, then whisk in butter for a restaurant-style sauce that feels extra special.
- Spicy Butter: Add a pinch of red pepper flakes, cayenne, or a dash of hot sauce for a subtle kick that balances the richness.
Tip: Keep butter warm, not hot—overheating can cause it to separate and lose that silky texture.
How Long Does Cooking Lobster Tails in an Instant Pot Actually Take?
Since we’re using a pressure cooker for this recipe, it can be a little confusing. Plan for about 6-7 minutes total time, or about 10 if you’re including prep.
- Time to come to pressure: 4–6 minutes
- Pressure cook time: 1 minute (for most medium lobster tails)
- Quick release: Immediate (about 30 seconds)
Cooktime by Lobster Tail Size
We’re assuming a 4-6 oz lobster tail (the size most regularly available in grocery stores). If you have a larger lobster tail, consider adjusting the cooktimes:
- 4–6 oz lobster tails: 1 minute on High Pressure
- 7–10 oz lobster tails: 1–2 minutes on High Pressure
- Very large tails (10+ oz): 2 minutes max (any more risks rubbery meat)
Important Cook Time Notes
- Always use a quick-release to stop cooking right away.
- Lobster is done when the meat is opaque and white and the shell is bright red.
- If slightly under, you can finish with Sauté mode for 30–60 seconds — much safer than overcooking under pressure.
Why Instant Pot Lobster Is So Fast
Lobster meat is delicate, and the Instant Pot’s steam cooks it almost immediately. More time doesn’t mean better — it usually means tougher.
Lobster Tail Doneness Temperature Guide
Lobster tails are perfectly cooked when they’re just opaque and tender.
- Ideal internal temperature: 135–140°F
- What it looks like: Meat is white and opaque with no gray or translucent spots
- What to avoid: Cooking past 145°F — that’s when lobster turns firm and rubbery
Tip: Lobster continues to cook slightly after pressure is released, so it’s better to pull it right at doneness than push it too far.
Instant Pot vs Other Cooking Methods
If you’re wondering how Instant Pot lobster compares to other methods, here’s a quick breakdown:
- Instant Pot: Fastest and most hands-off. Cooks evenly with very little guesswork and keeps the lobster juicy when timed correctly.
- Broiling: Great for presentation and flavor, but requires close attention to avoid overcooking. Try my Best Broiled Lobster Tails Recipe.
- Boiling: Simple, but easy to overcook and can dilute flavor if left too long in the water.
- Grilling: Simple, lightning fast, and adds a touch of smoky flavor – but can overcook easily and stick to grates.
- Butter Poaching: Simple, delicious, and keeps lobster tender – but can get gummy if overcooked.
Why the Instant Pot wins: Speed, consistency, and less stress — especially if you’re cooking lobster at home for the first time.
Instant Pot Lobster Tail Troubleshooting
My lobster tails are rubbery. What went wrong?
They were overcooked. Next time, reduce pressure time and always use a quick release.
The meat is slightly undercooked. Can I fix it?
Yes. Turn on Sauté mode and simmer for 30–60 seconds until opaque.
The lobster tastes bland.
Finish with salted butter, lemon, or a simple butter sauce — seasoning after cooking works best.
The meat stuck to the shell.
Butterflying the tails before cooking makes the meat easier to remove and serve.
The shells didn’t turn bright red.
This can happen if tails are partially cooked already, but the meat is the real indicator — opaque and tender means done.
Instant Pot Lobster Tails Recipe FAQ’s
Lobster tail will be bright white and pink when cooked, no longer grey and translucent. The shell will also be bright red.
Frozen lobster tails work just fine! I do think they get a gummy texture when cooked still frozen – so let them defrost for a few hours before cooking. Lobster thaws quickly, unlike say a thick cut of meat.
Yes. The Instant Pot steams lobster tails quickly and evenly, making them tender and juicy when timed correctly.
It’s optional, but recommended. Butterflying makes the lobster easier to eat and gives a nicer presentation.
The meat should be opaque and white, and the internal temperature should reach 135–140°F.
Use Sauté mode and simmer for 30–60 seconds until fully opaque.
Thawed lobster tails work best for even cooking. If using frozen, add about 1 extra minute of pressure time.
Most lobster tails cook in 1 minute on High Pressure, followed by an immediate quick release. Very large tails may need up to 2 minutes.
They were overcooked. Lobster cooks very fast under pressure, so always use the shortest cooking time and a quick release.
Yes, as long as they’re on the trivet and not packed tightly. Overcrowding can lead to uneven cooking.
Serve immediately with melted butter, lemon wedges, or a simple butter sauce for the best flavor and texture.
Either works. Water is fine, but broth, wine, or lemon juice adds light flavor as the lobster steams.
What to Serve With Instant Pot Lobster Tails
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Best Easy Instant Pot Lobster Tail
Equipment
- Instant Pot Duo Crisp 11-in-1 Air Fryer and Electric Pressure Cooker Combo with Multicooker Lids that Air Fries, Steams, Slow Cooks, Sautés, Dehydrates, & More, Free App With Over 800 Recipes, 8 Quart
Ingredients
- 2 Lobster tails
- 1 ½ tbsp butter, divided
- ¼ tsp sea salt
- 1 tsp garlic powder or 2 tsp fresh minced garlic
- 1 tsp smoked paprika
- ½ tsp white pepper
- 1 cup water or fish stock
Instructions
- Add trivet and water or stock to Instant Pot.
- Set lobster tails on a baking sheet or in an oven safe dish.
- With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail,. Don't worry about hitting the meat too much as it will create a "butterflied" appearance.
- Devein and remove any grit if needed.
- Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
- To make it look even better, slide a lemon wedge or two under the lobster meat in between the meat and the tail.
- Mix spices in a small bowl.
- Sprinkle with spices.
- Add small pats of butter along the lobster tail.
- Place over trivet, shells facing down.
- If making 8 lobster tails, place additional 4 in steamer basket and place above trivet.
- Close lid and set to seal.
- Set Instant Pot cook time at 1 minute. This will actually take closer to 15 minutes as the instant pot heats up and comes to pressure.
- When one minute at pressure is up, force release the pressure.
- Always release away from your face and never stand over your instant pot.
- Remove lid from pot, but leave lobster tails in the pot for 10 minutes to carry over cook, and vent additional steam.
- Serve with plenty of melted butter to dip in!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I do them in the slow cooker?
You can but I wouldn’t recommend it since lobster has to be just-cooked in order to prevent it from becoming rubbery and cooking in the slow cooker unmonitored wouldn’t allow you to control just how done they are.
Do I HAVE to use white pepper? I’m making this for Father’s Day and need to make my shopping list.
You can use regular black pepper or mixed peppercorns if you want to. Good luck!