Frozen lobster tails are an inexpensive and easy way to add rich flavor to your meal. Purchasing whole lobster can be expensive and wasteful due to the majority of the meat being in the claws and tail. Frozen lobster tails can also be stored for months in the freezer, making them ideal to stock up when they are on sale. Cooked lobster tails are traditionally served with melted butter and salt, or with garlic and lemon.

When preparing to cook frozen lobster tails take care to inspect the meat thoroughly, and discard any tails that look grey or have begun to display dark or discolored spots on the meat. If the tails have a sour or very “fishy” smell to them, they should also be discarded.

It is not necessary to allow the tails to thaw before cooking but it is recommended to help preserve the flavor. Defrosting the tails can be done by placing them in a refrigerator for up to ten hours to thaw, or place them in a dish of cold water until they have thawed completely. A microwave may also be used but it is important to use a defrost setting to avoid cooking the tails prematurely.

Frozen lobster tails may be cooked in a variety of ways such as grilled, baked, steamed or boiled. Boiling is a very basic method for cooking lobster tails, and it easy to do if you choose to keep the tail frozen prior to cooking. In order to boil the tails, first fill a large pot with water and bring it to a rolling boil.

After the water has reached a boil, add one teaspoon of salt per liter of water used and carefully add in the lobster tails to avoid splashing the hot water. It takes approximately one minute per one ounce of meat to cook the tails. For example, a three ounce tail would take three minutes to cook but it should be noted that frozen tails may take slightly longer. After the tails have been cooked, carefully remove them from the water and serve them.

Grilled lobster tails make an excellent addition to any cook out. In order to cook the tails, they should be skewered through the tail to keep them from curling up on themselves prior to grilling. If the tails have not been thawed, they should be mostly cooked using a boil method first. The tails may then be coated in a marinade or basted with melted butter and salt then placed on the grill, hard shell side down and cook until the meat is firm to the touch. If desired, the tails may be turned and grilled on both sides.

In order to bake lobster tails, preheat the oven to 400F and split the tail in half using a sharp knife, placing the halves on a baking sheet or dish. After the oven has been heated, baste the tails with butter or lemon juice and place them in the oven for up to eight minutes, depending on how large the tails are. As with grilling, ensure that the meat is firm to the touch to determine doneness.

Steaming lobsters can be done by using a steamer basket or tray over a pot of water. If you do not own a steamer tray, lobster tails can be steamed at home by filling a pot or deep pan halfway with water and bringing it to a boil. Skewer the tails to prevent curling and place them across the rim of the pan, suspending them above the boiling water and cover it with a lid.


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