The hardest part of this recipe is cutting the lobster shell and pulling the meat out to rest on top of the shell, but be patient and this will be easy once you get the hang of it. Once you’ve conquered that prep step, the rest is a breeze.
The genius trick to this recipe is adding liquid to the bottom of the air fryer drawer (below the basket). By doing this and pre-heating for 5 minutes, you’ll create a moist environment to cook the lobster and that helps to keep the lobster from drying out. Don’t worry if you don’t want to use wine – try using chicken stock, orange juice, apple juice or even just water with the lemon slices.
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I tried this lobster recipe, it is great and quick in the airfryer. Tails came out succulent! Thank you for your website. I’m not on Facebook, but I watch your cooking videos after clicking the link on this website or from my email. Thanks for that. So happy I’m not left out! I was introduced to you from QVC and I love you and find you are a wonderful chef and person. My son recently died; so I try to keep my mind busy by reading your website and then learning to convert your recipes to the airfryer and pressure cooker. I made your corned beef too! The best I’ve ever made. God bless you Meredith, and Good Luck with your future endeavors.
Karen D. from NYC
Karen, I’m so sorry to hear about your son. That is truly very sad. I’m glad you are trying to keep yourself busy, however and hope that cooking does help. ML
Hi Meredith, thank you for sharing your lobster recipe. I tried it and it turned out to be very good. At first I am a little flimsy at pulling the meat out of the shell. The second one was easier. The taste is great and every one loves it. I followed you since you were at QVC , bought your air fryer, pressure cook, cook book and etc. now I follow you here on Facebook. I tried a couple of your recipes and they all turned out great. Thank you for sharing.
Thanks for this recipe. I am trying to use my air fryer more. Eliminating the boiling water is a plus. Question: does this recipe work for the frozen lobster tails sold on QVC? Meredith, miss you on QVC but thankfully I have your website–so enjoy it.
Hi Patricia. Yes, this recipe will absolutely work with lobster tails sold on QVC, but I would let them defrost first.
I tried the Lobster Tails with Lemon Garlic Butter for Valentines Day. It was certainly easy, and well worth the small effort to produce such a lovey five star meal. I prefer plain lemon butter and my spouse likes garlic butter, the combination of both will be my go to from now on, it made the meal. I served it with roasted asparagus and dipped the vegetables in the butter, too. I have tried other recipes but never commented, but all of them were keepers. Thanks Meredith for such a special meal.
I would love to try the lobster tails but not sure how I would go about it since, like most now, I do not own the little basket type air fryer. I have the Power XL air fryer oven with racks like a toaster oven instead of the small fryer basket. Wish you could possibly add a conversion for your recipes for those of us who do not own the older style air fryer.
Just about all of the air fryer recipes on my website can be made in either the basket type or air fryer ovens you may just need to adjust the timing a bit. For this recipe you can follow the directions as written and put the water and lemon slices on the drip tray below the tray to create the moist heat for tender lobster tails.
Unfortunately, I do not yet have an air fryer 😥. Can I convert this recipe to cook in an conventional oven?
Hi Pamela. To bake lobsters in a conventional oven, bake at 350ºF for about 10 – 12 minutes for a 6 oz lobster tail.
Hi Meredith – LOVE all you videos and tips. I have made these, I sprinkle a little paprika on the tails to give them a little color.
I’ve chosen this recipe to use, but I have 12 oz. lobster tails. How much longer should these be air fried?
The larger lobster tails should take about 6 to 8 minutes. But I would keep an eye on them and check on it after 5 minutes.
I have ALL but given up cooking lobster.Normally bake in electric range oven,no matter how careful they always seem dry. To end an ugly 2020 decided to brave a
lobster dinner. Bought some beautiful 8 oz tails.Also had a pkg in freezer of the 3-4oz size.Followed your recipe exactly and all I can say is my oh my!! Hubby says they were better then a restaurant:)I “fried”the smaller ones as well and for lunch today we had lobster salads.The smaller tails were so so moist.Thank you Meredith for your receipe/s.I so enjoy your blogs. Although I STILL miss seeing you on the Q.This is the only recipe I’ll use from now on.
I’m trying this tonite but looking at the ingredients I see oil listed, but not what it is used for….
Me neither!! That must have been a typo held over from another recipe. I’ve removed the oil. Thanks, Marie.
Thanks Meredith! I have been unsuccessful making lobster for a long time. It is either come out dry or uncooked. Thanks to you. I have tried this and it was wonderful. Can you suggest an an internal temperature?
The internal temperature for lobster should be around 140˚F.