This is the best place to find out how to cook lobster tails if you want to learn how to do it. We provide multiple methods for cooking lobster tails.
First things, First: Always thaw lobster tails if they are frozen. Putting them in the fridge for 24 hours before cooking is the best way to remove this problem. They can thaw at room temperature for a few hours if you need them faster. If you need them right away, you can run cold water over them to thaw them faster.
Lobster Tails That Were Frozen Thawing lobster in the refrigerator allows you a few days leeway for cooking or refreezing. If the lobster tails thaw in a fridge that is 40 degrees Fahrenheit or less, you can freeze them again within two days.
Lobster is a delicious, luxurious seafood that can make for an incredible meal. However, lobsters are perishable and need to be kept alive until cooked or frozen for longer term storage. Many seafood lovers will buy lobster tails in bulk when they find a great sale or stock up during lobster season. But what’s the best way to defrost frozen lobster tails? Can you thaw lobster tails in water?
The quick answer is yes you can thaw frozen lobster tails in water! But there are a few techniques you’ll want to follow for food safety and to protect the texture of the delicate lobster meat. In this article we’ll walk through the steps for thawing frozen lobster tails in water so you can enjoy fresh Maine lobster any night of the week.
Overview of Defrosting Methods for Frozen Lobster Tails
There are a few different ways you can safely thaw frozen lobster tails:
- Refrigerator thawing: Placing tails in the refrigerator overnight is the slowest but safest method.
- Cold water thawing: Submerging bags of tails in cold water defrosts faster than the fridge.
- Microwave thawing: Defrosting in the microwave is super quick but can affect texture.
We generally recommend thawing lobster tails in the refrigerator overnight if you have time. But thawing in cold water works well when you want to serve fresh lobster tonight. Here’s a timeline comparison of the different defrosting methods:
- Fridge thawing: 24 hours
- Cold water thawing: 1 – 1.5 hours
- Microwave thawing: 3 – 8 minutes
Now let’s look at the specifics for thawing in cold water. This method gives you deliciously tender lobster in about an hour!
How to Thaw Frozen Lobster Tails in Water
Thawing lobster tails in cold water is a quick and safe way to defrost them when you don’t have time for overnight refrigerator thawing. Here are the detailed steps:
Step 1: Prepare a Bowl or Pot of Cold Tap Water
Fill a large bowl or pot with cold tap water. The container should be large enough to fully submerge the bag of lobster tails. Avoid using hot or warm water, as this could start cooking the lobster. The water should feel cool to the touch.
You don’t need to add ice as that could cause the meat to get too cold on the outside before fully thawing. The goal is to gently bring the lobster to room temperature.
Step 2: Place Lobster Tails in a Sealed Plastic Bag
Remove the frozen lobster tails from any packaging and place them in a resealable plastic bag. Try to remove excess air from the bag before sealing to prevent it from floating. This prevents water from getting into the bag and diluting the natural lobster juices.
You can thaw multiple tails together in one bag. Just lay them flat in a single layer, rather than stacking or overlapping. This helps them thaw more evenly.
Step 3: Submerge the Bag in the Cold Water
Gently lower the sealed bag of tails into the cold water, ensuring it’s fully submerged. The water should cover the bag completely.
Step 4: Change the Water Every 15 Minutes
After 15 minutes, drain the water and refill the bowl or pot with fresh cold tap water. Place the bag back in the water.
Changing the water brings the temperature down again, helping thaw the lobster faster. Continue changing the water every 15 minutes.
Step 5: Check for Doneness
After 1 to 1.5 hours, open the bag and check the thickest part of the meat. It should be thawed through when gently pressed but still cold to the touch.
If there are any frozen sections remaining, reseal the bag and submerge for 15 more minutes before checking again. Larger tails may take longer to fully defrost.
Once thawed, the tails are ready to cook and enjoy!
Tips for Safely Thawing Lobster Tails in Water
Here are some top tips to follow for food safety and quality when using the cold water method:
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Start with frozen lobster tails that were frozen when fresh. Thawing won’t improve the quality of tails frozen past their prime.
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Keep the lobster tails in a sealed bag while thawing to prevent contamination. Don’t thaw lobster at room temperature outside of the bag.
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Use freshly thawed tails within 1-2 days. You can refreeze thawed tails if needed, but quality declines with each freeze-thaw cycle.
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Pat tails dry before cooking. Water can dilute flavors and make it harder to achieve a nice sear.
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Avoid thawing lobster in hot/warm water or sunlight, as heat starts to cook the meat.
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Cook thawed lobster right away rather than leaving it in the fridge. Bacteria multiply quickly on thawed seafood.
Cooking Your Thawed Lobster Tails
Once your lobster tails are thawed, it’s time for the fun part – cooking and eating! Lobster tails lend themselves nicely to steaming, broiling, grilling, sautéing, or baking.
Here are a few quick cooking methods to try:
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Broil: Cut top of shell, drizzle with butter, broil 8-10 minutes.
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Grill: Brush with oil, grill meat-side down 5 minutes, flip and grill 3 more minutes.
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Steam: Cut top of shell, steam 8-10 minutes until opaque.
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Sauté: Remove meat, sauté in butter 4-5 minutes per side.
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Bake: Stuff with cheese/breadcrumbs, bake 15 minutes at 400°F.
However you prepare them, serve with drawn lemon butter, aioli, or other dipping sauces. Enjoy this luxurious, restaurant-quality meal from the comfort of your home.
Frequently Asked Questions About Thawing Lobster Tails in Water
Here are answers to some common questions about thawing lobster tails in water:
How long does it take to thaw lobster tails in water?
Plan on 1 to 1 1/2 hours if submerging the bagged tails in cold water and changing the water every 15 minutes. Larger or thicker tails may take closer to 2 hours.
Can you thaw lobster tails at room temperature?
It’s not recommended. Room temperature thawing carries a higher risk of bacterial growth. Thaw in the refrigerator or in cold water instead.
Is it safe to refreeze thawed lobster tails?
Yes, you can safely refreeze lobster tails that have been thawed in the refrigerator or cold water within 1-2 days. Avoid refreezing tails thawed in the microwave. Quality will decrease with each freeze-thaw cycle.
Should you thaw lobster tails with the shell on or off?
Keep the shell on while thawing for food safety and to retain moisture. Only remove the shell right before cooking.
Can I thaw lobster tails in hot water?
No, hot water can start to cook the lobster meat and negatively impact texture. Use cold water between 40°F-50°F for thawing.
How do I know when the lobster tails are fully thawed?
Check the thickest part of the meat after 1-1.5 hours. It should feel completely thawed through when pressed but still be cold to the touch.
Can I bread and fry thawed lobster tails?
Absolutely! Thawed lobster tails are ideal for frying. Just dry the tails fully before breading to prevent excess splatter. Fried lobster turns out super crispy outside and tender inside.
Enjoy Tender, Juicy Lobster Any Night of the Week
With a little planning, you can enjoy fresh, restaurant-quality lobster in your home kitchen any night of the week. Thawing frozen lobster tails in cold water lets you defrost them quickly when time is short. In about an hour, you’ll have deliciously tender meat ready to prepare anyway you like.
Follow these simple steps for thawing in cold water and cooking your thawed lobster tails. Soon you’ll be savoring sweet, succulent seafood that tastes like you have your own personal lobster shack at home. Let us know your favorite ways to prepare thawed lobster tails!
Grilling Maine Lobster Tails
You can cut the lobster tail in half for this method or leave it whole.
- Set the grill to medium heat. If you’re using charcoal, spread the coals out so that there is a hot spot and a cool spot.
- Brush the lobster tails with olive oil or butter. You can also add herbs and spices of your choice, like lemon, minced garlic, salt, pepper, and so on.
- First, grill for three to five minutes with the meat side down. For another three to five minutes, flip the tail over. Make sure to keep the tail away from any open flames to keep it from burning. The lobster tails are done when the meat becomes opaque.
- Add your favorite seasonings and serve with hot butter or olive oil. You can also eat it plain.
Baking Maine Lobster Tails
- Preheat oven to 375 degrees
- To get the lobster meat to sit on top of its shell, use a heavy, sharp chef’s knife to cut most of the meat out of the shell, lift it up, and place it on top. Be careful not to cut the shell the entire length. Leave the tail flap and an inch above the shell alone to do this. You and your dinner guests will appreciate this presentation!.
- Take all of the meat off the shell, leaving the tail joint whole.
- Place the meat on top of the shell and close it up under it.
- Season the tail any way you like it. You can use olive oil, butter, or even lemon and dill.
- If there is one ½ ounce of meat on a lobster tail, cook it for 1.5 minutes. At 375 degrees, this is equal to 8 ounces for 12 minutes, 10 ounces for 15 minutes, and 12 ounces for 18 minutes.
- Right away, eat it plain or with warm olive oil or butter mixed with lemon.