Skip to main content New<> this month
Get the Allrecipes magazine

Steamed Lobster with White Wine

Rated as 4 out of 5 Stars

"Steamed lobster tails. If using cherry tomatoes, it is great over white rice with a little bit of the sauce left in the pot."
Added to shopping list. Go to shopping list.


20 m servings 313
Original recipe yields 2 servings (2 lobsters)


{{model.addEditText}} Print
  1. Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired.
  2. Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.


  • Cook's Notes:
  • All stoves and pot we use are different. If this is your first time cooking lobster tails, keep an eye to make sure you do not over-cook. Over-cooking will cause the meal to be tough and chewy.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the steaming liquid. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 313 calories; 15 9.9 23.6 115 1684 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Simple and straight forward just like lobster should be.

I didn't use the tomatoes and I steamed just the one lobster tail. I had to adjust the time as the lobster tail that I cooked was on the smaller size. The lobster was wonderful. I thought that ...