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.
Steaming frozen lobster tails is one of my favorite ways to enjoy this decadent seafood treat! As someone who loves lobster but doesn’t want to deal with live critters frozen tails are a convenient alternative. But to get the best results you need to know how to properly thaw and steam them.
Let me walk you through my tried-and-true process for steaming frozen lobster tails to tender, juicy perfection. This simple method works like a charm every time!
Step 1: Thaw the Tails
You’ll want to thaw frozen lobster tails before steaming them. Thawing brings the tails closer to their original state so they cook more evenly.
I recommend thawing tails in the refrigerator overnight. Place the frozen tails in a bowl and let them defrost slowly in the fridge for 12-24 hours. You could also thaw them sealed in a plastic bag submerged in cold water for 30-60 minutes, changing the water every 15 minutes.
If you’re in a real bind, you can steam them straight from frozen by adding a couple extra minutes to the cooking time. But for best results, thaw first!
Step 2: Prep Your Steamer
While the tails thaw, get your steamer setup ready. You’ll need:
- A large pot with a tight fitting lid
- A steamer basket or insert
- Water
Fill the pot with 1-2 inches of water and bring it to a boil over high heat. Place the steamer basket in the pot, making sure it sits above the water line. The tails will go here later.
Having the right amount of steaming liquid is key – too much and you risk boiling the tails, too little and you lose steam power. 1-2 inches is the sweet spot.
Step 3: Steam Them Babies
Once thawed, place the tails meat-side up on the steamer basket, spacing them out a bit.
Steaming times vary based on size. For reference:
- 4-5 oz tails: 3-5 minutes
- 6-7 oz tails: 6-8 minutes
- 8-10 oz tails: 8-10 minutes
- 12 oz+ tails: 9-12 minutes
When in doubt, go for the lower steaming time and check doneness early. You can always cook a bit longer if needed.
Put the lid on the pot and let the tails steam until bright red/orange and the meat is opaque. Use tongs to flip the tails halfway through for even cooking.
Step 4: Check for Doneness
After the estimated cook time has passed, check if the tails are done. Look for:
- Bright red shell
- Opaque white meat
You can also use an instant read thermometer – aim for 140-145°F.
If they need another minute or two, re-cover and let steam until ready. Don’t overcook them or the meat will get rubbery.
Step 5: Stop the Cooking
Once your tails are perfectly steamed, immediately transfer them to a bowl of ice water. This stops the cooking process so they don’t overcook.
Let them chill for 5-10 minutes before serving.
Step 6: Crack and Devour!
Crack open those bad boys and dive in! I like to serve steamed tails with some clarified butter and fresh lemon wedges.
To crack, use kitchen shears or lobster crackers to cut through the top of the shell. Remove the meat, dip in butter, and enjoy!
The meat should be tender and juicy with the ultimate lobster flavor. Steaming really locks in that sweet ocean taste.
Steaming Lobster Tails Tips
Here are a few extra pointers for steaming frozen lobster tails:
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If cooking multiple tails, work in batches to avoid crowding the pot.
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Add seasonings like Old Bay or garlic powder to the steaming liquid for extra flavor.
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Chilling in ice water stops the cooking process so be sure to do this step.
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Serve with lemon wedges, butter, or creamy lobster sauce for dipping.
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Store leftover steamed tails in the fridge up to 2 days. Reheat gently to serve again.
Put This Method to the Test!
Now that you know how to steam frozen lobster tails, it’s time to give this foolproof technique a try. Just remember to thaw, steam, stop the cooking, and crack those shells!
Steaming is hands-down my preferred cooking method for frozen tails. The hot moist heat turns them tender and infuses big, bold lobster flavor. I know you’ll love ‘em as much as I do. Happy steaming!
Flavoring Your Poaching Liquid
Once the tails have been skewered, set those aside and prepare the poaching liquid. In this case, it’s butter, and lots of it, with garlic and herbs. The lobster will add its own flavor to the butter, and the butter will also add its own flavor to the lobster. The lobster butter can be used for dipping after it has been poached, or it can be kept in the fridge for up to five days and used in other recipes. The butter can also be frozen up to two months.
You can add other aromatics to the pan as well. Sliced fennel bulb and a splash of vanilla extract, chipotle in adobo and lime zest, and onion, bay leaf, green bell pepper, and coconut milk are some of my favorite combinations.
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. ).
How to Cook Frozen Lobster Tails
How do you cook lobster tails in a steamer?
Place a steamer basket inside a large pot with a tight-fitting lid. Pour water into the pot until it comes about two inches up the sides. Bring the water to a boil. Add the lobster tails to the steamer basket in a single layer and cover the lid. Cook until the lobster meat is opaque and white.
How do you cook frozen lobster tails?
If you have frozen lobster tails, defrost them by placing them in a bowl of cool water for about 30 minutes. Make sure they are fully defrosted before continuing. Add 1-2 inches of water into the bottom of a large stockpot. Add salt and place a steamer insert inside the pot so that it is just above the water level. Bring to a boil.
How do you defrost lobster tails?
Defrost the Lobster Tails. If you have frozen lobster tails, defrost them by placing them in a bowl of cool water for about 30 minutes. Make sure they are fully defrosted before continuing. Add 1-2 inches of water into the bottom of a large stockpot. Add salt and place a steamer insert inside the pot so that it is just above the water level.
How to steam frozen lobster?
You just need simple items to steam frozen lobster. Large pot with lid: Choose one that gives you a few inches of clearance above the lobsters. Steamer basket or rack: Elevates lobsters above water so they don’t get soggy. If you don’t have one, place them directly in the pot. Metal tongs: Lets you safely transfer lobsters in and out of steam.