Got some frozen lobster tails for a good price but don’t know what to do with them? I can help you cook them.
Cooking frozen lobster tails is easier than you think after being thawed. Yes, thawed. Unfortunately, there’s no way around the thawing part if you’re after succulent, tender, sweet lobster meat. Cooking straight from frozen produces a tough lobster. Thawing is easy though and doesn’t take too long.
Frozen lobster tails are great for many recipes when fresh lobster isn’t available or when you want to find lobster that stays around the same price. They can be found just about anywhere if you know where to look. My favorite way to cook the lobster tails is by poaching in a flavorful butter mixture.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Lobster tails are a delicious indulgent seafood treat. Their sweet tender meat is perfect for everything from surf and turf to lobster rolls. However, when buying lobster tails, you may find them fresh, live, frozen, or previously frozen and thawed. This raises the question – do you need to thaw frozen lobster tails before cooking them?
The short answer is yes, you should thaw frozen lobster tails before cooking. Cooking frozen lobster tails straight from the freezer will result in rubbery, tough meat. Thawing them first allows the meat to cook gently and remain tender and juicy.
Why Thaw Frozen Lobster Tails?
Cooking any type of frozen seafood, including lobster tails, straight from the freezer can lead to overcooking on the outside before the inside is properly cooked and heated through. This results in chewy, dry seafood that lacks flavor.
Thawing frozen lobster tails before cooking allows the tails to cook evenly from the exterior to the interior. The meat has a chance to gently heat and cook through without toughening up or drying out. Thawed lobster cooks similar to fresh lobster becoming tender and succulent.
Thawing also allows seasonings and marinades to permeate the meat before cooking This enhances the flavor of the lobster tails, Skipping the thawing step means seasonings can only flavor the surface rather than infusing the entire tail
So for the best texture and most flavorful lobster tails, thawing before cooking is a must.
How to Thaw Frozen Lobster Tails
When thawing frozen seafood like lobster tails, it’s important to do it safely. There are a couple methods you can use to safely thaw frozen lobster at home.
Thaw in the Refrigerator
Thawing in the refrigerator is the safest way to thaw frozen lobster tails. To thaw using this method:
-
Place frozen lobster tails in a single layer on a plate or pan. Cover with plastic wrap or place in a resealable plastic bag.
-
Put the lobster tails in the refrigerator. Allow 12-24 hours for a full thaw.
-
Check periodically and rearrange the tails as needed to allow for even thawing.
Thawing in the fridge keeps the lobster tails chilled at a safe 40°F as they thaw. This prevents bacterial growth.
Cold Water Thaw
You can also thaw frozen lobster tails in cold water. While speedier than fridge thawing, it does carry a slight risk of bacterial growth so the tails must remain chilled. To cold water thaw:
-
Place the frozen lobster tails in a resealable plastic bag and seal tightly. Submerge the bag completely in a bowl of cold tap water.
-
Change the water every 30 minutes, using fresh cold water each time. This keeps the water chilled.
-
Lobster tails can thaw in about 1 hour using this method. Thinner tails may thaw more quickly.
-
Once thawed, use immediately. Do not refreeze thawed lobster tails.
No matter which thawing method you use, cook the thawed lobster tails immediately after thawing. Do not thaw and then refreeze lobster tails as this increases risk of bacterial growth.
Cooking Thawed Lobster Tails
Once your frozen lobster tails are fully thawed, you can cook them just as you would fresh lobster tails. Thawed lobster can be prepared using a variety of moist-heat cooking methods. Some popular ways to cook thawed lobster tails include:
-
Steaming – Steam thawed lobster tails on the stovetop for 8-10 minutes until opaque and cooked through.
-
Boiling – Boil thawed tails for 8-10 minutes until the meat is opaque. Shock in an ice bath before serving.
-
Broiling – Broil thawed lobster tails meat-side up for 5-7 minutes until opaque.
-
Baking – Bake thawed tails at 375°F for 18-20 minutes until opaque and cooked through.
-
Grilling – Grill thawed tails flesh-side down over direct heat for 5-7 minutes, turning halfway through, until opaque.
-
Poaching – Poach thawed tails in butter, broth, or court bouillon for 5-10 minutes depending on size.
No matter which cooking method you use, check for doneness by verifying the lobster meat is opaque throughout. An instant-read thermometer should read 140°F for safely cooked lobster.
Once cooked, serve thawed lobster tails immediately with melted butter or another favorite sauce. You can also use cooked lobster tail meat to make lobster rolls, lobster mac and cheese, lobster bisque, or stuff into ravioli.
Storing and Handling Thawed Lobster Tails
To keep thawed lobster tails fresh and safe to eat, proper storage and handling is important:
-
Keep thawed lobster tails chilled at 40°F or below until ready to cook. Do not thaw at room temperature.
-
Use thawed lobster tails within 1-2 days for best quality. Do not refreeze after thawing.
-
Once cooked, eat lobster tails immediately or refrigerate for up to 3-4 days.
-
Do not thaw lobster tails in hot water, at room temperature, or in the microwave as this can lead to bacterial growth.
Follow safe chilling, thawing, cooking, and storage guidelines and your thawed frozen lobster tails will taste fresh and amazing. Just remember, always thaw frozen lobster tails before cooking. This simple step makes all the difference in taste and texture.
Frequently Asked Questions About Thawing Frozen Lobster Tails
How long does it take to thaw frozen lobster tails?
- Count on 12-24 hours to thaw frozen lobster tails in the refrigerator.
- Thawing in cold water can thaw lobster tails within 1-2 hours depending on thickness.
Can you cook frozen lobster tails without thawing?
It’s not recommended. Cooking frozen lobster tails without thawing first will result in tough, rubbery meat. Always thaw frozen lobster tails before cooking for tender texture.
Is it safe to thaw lobster tails at room temperature?
No, thawing at room temperature can allow bacteria to grow. Only thaw lobster in the refrigerator or with the cold water method.
Can you refreeze lobster tails after thawing?
It’s safest not to refreeze thawed lobster tails. Refreezing can compromise texture and quality. Cook thawed lobster tails immediately for best results.
What happens if you cook frozen lobster tails?
Cooking frozen lobster leads to uneven cooking, with the outside overcooking before the inside thaws. This causes chewy, rubbery meat and poor texture.
How do you know when lobster tails are done cooking?
Check for opacity throughout the lobster meat as an indicator of doneness. Use an instant-read thermometer to check for an internal temperature of 140°F.
Ready to Try Thawed Lobster Tails?
Follow these simple guidelines for thawing and cooking frozen lobster tails and you’ll be rewarded with tender, juicy, sweet lobster meat. Perfect for a special occasion or anytime you’re craving the flavors of the sea.
Just remember – patience is a virtue when it comes to delicious lobster. Always let those frozen tails thaw overnight in the fridge before cooking up a decadent surf and turf dinner or lobster feast. Your tastebuds will thank you with each tender, succulent bite!
How To Thaw Frozen Lobster Tails
I tried two ways to thaw the lobster tails because I learned that you do need to do that first: under cold running water and in the fridge. I prefer letting them thaw in the refrigerator for a couple of reasons. Although it takes a little longer (but not by much), it’s the safest way to thaw seafood.
When you thaw something in running water, water can get into the cut end of the tail and make cooking more difficult. Thawing in the refrigerator prevents this. When the tails are in the fridge, they take a few hours to thaw. That’s why I usually leave them on a sheet pan in the fridge overnight.
Once I decided not to cook the frozen tails straight from the freezer and figured out the best way to thaw them, I tried cooking them in different ways to see which made the most tender and tasty lobster meat.
How To Cook Lobster Tails
To get the most flavor out of the lobster tails while poaching, I cut off the middle undershell with clean kitchen scissors. This left the meat open so that the flavors could soak in. Aside from making it easier to eat at the table, cutting this part off also makes it easy to get the meat off the tail in one piece. It also keeps the pretty red shell intact for presentation. (See video below. ).