Once they have been thawed, frozen lobster tails are simple to cook. Yes, thawed. Unfortunately, thawing is necessary if you like luscious, soft, and sweet lobster meat. When cooked directly from frozen, lobster becomes rough. However, thawing is simple and does not take long.
When lobster isn’t in season or you want a more stable price, frozen lobster tails are a good choice. They are easy to find almost everywhere.
Ingredients
- 4 ounces of thawed frozen lobster tails
- 6 peeled and crushed garlic cloves
- 1 and a half teaspoons of fresh thyme leaves
- 1 tsp. salt
- 1/4 teaspoon of black pepper powder
Instructions
- Put one lobster tail at a time on a cutting board so that the little feet are facing up. Use sharp kitchen cutters to cut the undershell from edge to tail where the top shell meets it. Left, same. To access the tail meat, remove the center undershell. Repeat with the remaining tails.
- In a large, shallow pan or saucepan with equal angles, combine butter, garlic, thyme, salt, and pepper. 10 to 15 minutes of stirring often over low heat until the butter has melted.
- Put the cut-side-up lobsters in the butter mixture. Apply butter to the uncovered tail flesh. Cover the pan and cook the lobster tails for 10 minutes, or until an instant-read thermometer reads 135° F for a firmer consistency or 140° F.
- Put the lobsters on a tray or plates for serving. Add butter used for poaching and serve right away.
Where to buy Lobster Tails?
Local fishmongers offer the lowest prices almost usually. If you do not have access to a wholesale food club, most local supermarkets and convenience stores provide frozen lobster tails at the seafood counter or in the frozen food department.
If you cannot find them, inquire. Due to the high cost of lobsters, some supermarket stores put them in a big walk-in freezer behind the counter to deter theft.
You can also get frozen lobster tails online; however, costs vary significantly. Mail-order steak and seafood vendors charge more than other online retailers.
How to Thaw Frozen Lobster Tails?
Since I understood that you actually need to defrost them first, I experimented with two methods of thawing the lobster tails: cold running water and refrigeration.
For a few reasons, I like to defrost them in the refrigerator. Although it takes somewhat longer (although not much), it is the safest technique to thaw frozen seafood.
Running water can inject water into the tail’s cut end, affecting cooking. The fridge prevents this. Because the tails take several hours to thaw in a chilly fridge, I leave them overnight.
Once the lobster had thawed, I tried several methods to determine which provided the softest and most tasty lobster meat.
Leftover
As the poaching process necessitates a large amount of butter, any excess can be stored in a sterilized glass or ceramic jar. Keep fresh for up to five days in the fridge if covered, or two months in the freezer.
Butter can be kept frozen for longer, however, I’ve noticed that it absorbs freezing scents and tastes even when well-protected.
The lobster shells should be kept for recycling as well. Zip-lock bags can keep them frozen for a year. Foods made from shellfish, such as bisques, stews, and sauces, can benefit from the addition of shells.
FAQs
How long does to steam frozen lobster tails?
Insert the tails in the basket with the cut side up. Do not overcook or the flesh will start to shrink and dry up. Steam for 5–6 minutes covered, or until meat is just opaque in the center and very moist.
How long to boil frozen lobster tails?
- Put 4 tails in a pot of boiling water for 3-10 minutes.
- Tails weight between 3 to 6 ounces (85 to 170 g) should be cooked for 3 to 5 minutes.
- Five to six minutes for a tail weight between six and seven ounces (170 and 198 g).
- 6-8 minutes for tails weight between 8 and 10 ounces (226 and 283 grams).
How to cook frozen lobster claws in the oven?
Oven: Preheat to 350°F and foil the claws. Steam for 5–6 minutes, or until the flesh is slightly opaque and incredibly moist.
Frozen Lobster Tails Recipe
Ingredients
- 4 ounces of thawed frozen lobster tails
- 6 peeled and crushed garlic cloves
- 1 and a half teaspoons of fresh thyme leaves
- 1 tsp. salt
- 1/4 teaspoon of black pepper powder
Instructions
- Put one lobster tail at a time on a cutting board so that the little feet are facing up. Use sharp kitchen cutters to cut the undershell from edge to tail where the top shell meets it. Left, same. To access the tail meat, remove the center undershell. Repeat with remaining tails
- In a large, shallow pan or saucepan with equal angles, combine butter, garlic, thyme, salt, and pepper. 10 to 15 minutes of stirring often over low heat until the butter has melted
- Put the cut-side-up lobsters in the butter mixture. Apply butter to the uncovered tail flesh. Cover the pan and cook the lobster tails for 10 minutes, or until an instant-read thermometer reads 135° F for a firmer consistency or 140° F
- Put the lobsters on a tray or plates for serving. Add butter used for poaching and serve right away
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