Should Lobster Tails Be Thawed Before Cooking?

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 and luxurious seafood treat. Their sweet, tender meat makes them a favorite for special occasions and restaurant meals. When cooking lobster tails at home, one important decision is whether to thaw them before cooking or go straight from the freezer to the pan or grill. In this article, we’ll go over the pros and cons of thawing versus cooking frozen so you can decide the best method for your meal.

Why Thawing Is Usually Recommended

Most chefs and cooking experts recommend thawing lobster tails before cooking them. Here are some of the biggest benefits of thawing:

More even cooking Thawed lobster cooks more evenly since the meat all starts at the same temperature Frozen tails can end up with overcooked edges and undercooked centers if you throw them straight on the grill or in the oven
Better texture Slow thawing helps preserve the delicate texture of lobster meat Fast temperature changes from freezing to cooking can make the meat rubbery,
Easier to prep: It’s difficult to split, butterfly, or skewer frozen tails. Thawing first makes prep much simpler.
Shorter cooking time: Partially frozen centers require extra cooking time which can lead to the exterior overcooking. Thawed lobster cooks faster.
More flavor development: Thawed lobster absorbs any marinades or seasoning better. Frozen meat inhibits flavor absorption.

So for the best results, overnight thawing in the fridge is ideal for most recipes and cooking methods. However, there are some cases where cooking frozen works well.

When Cooking Frozen Lobster Tails Is Okay

While thawing is best, cooking tails straight from the freezer can work in certain situations:

Boiling/steaming whole: Since these methods cook via hot water or steam, the frozen state helps protect the interior meat from overcooking.
Very slow, low-temp oven roasting: The low heat gives the inner meat time to gently thaw and cook through without overdoing the outside.
Using thawed seafood right away: If you need to thaw lobster quickly, cooking immediately avoids refreezing and preserves quality.
Preferring firm texture: Some people like the firmer, denser texture of frozen-cooked lobster. It comes down to personal taste.
Time crunch: If you simply don’t have time to thaw them overnight, cooking from frozen may be your only choice.

So while thawing is generally recommended for most recipes, cooking frozen can work in specific instances.

How to Thaw Lobster Tails

If you do opt to thaw your lobster tails before cooking, here are a couple methods to do it right:

Fridge Thawing

Overnight thawing in the refrigerator is ideal. The cold environment prevents bacterial growth while slowly and gently defrosting the lobster.

Place tails in a single layer on a plate or pan. Avoid stacking them.
Put the tails in the fridge for 24-36 hours. larger tails may need closer to 48 hours.
Once thawed, use within 1-2 days. Don’t refreeze thawed meat.

This slower thawing helps maintain both food safety and lobster texture perfectly.

Quick-Thaw Methods

If you’re short on time, you can thaw tails faster using cold water or the microwave:

For cold water, seal tails in a plastic bag submerged in cold tap water, changing water every 30 minutes.
For microwave, use the “defrost” setting if available. If not, defrost at 30% power. Check often to avoid cooking.
Thaw only what you will use immediately, don’t refreeze.

While quick thawing works, the texture is best when you have time for an overnight fridge thaw. Only use these rushed methods if necessary.

How to Cook Thawed Lobster Tails

Once your lobster is thawed, you can cook it so many delicious ways! A few top methods include:

Broiling: Split tails and broil 4-5 minutes until opaque.
Grilling: Great for adding smoky flavor. Grill split tails flesh-side down just 2-3 minutes per side.
Baking: Bake at 425F for 15 minutes, basting with butter.
Steaming: Steam for 5-8 minutes depending on size.
Sautéing: Cook shelled meat in a hot pan just 1-2 minutes per side.
Boiling: Boil whole tails 5-8 minutes until shells turn bright red. Shock in ice bath.

These quick cooking times prevent overcooking since the tails are fully thawed. Removing the shells helps heat penetrate faster as well.

Should You Cook Frozen Lobster Tails?

While thawed lobster is easiest to prep and typically cooks the best, cooking frozen tails can work if you account for the extra time needed and are careful to avoid overcooking. Here are a few tips:

Stick to moist-heat methods like boiling, steaming, or gentle baking. Avoid dry heat which overcooks exteriors.
Cook low and slow, at least 25% longer than thawed. Watch carefully to prevent overdoing.
Consider sous-vide cooking which heats gently in water bath. Great results from frozen.
For grilling or broiling, thaw first or use very low heat to compensate for frozen centers.
Whole tails in shell work better than shelled since shells insulate meat while thawing.

With some testing and monitoring, you can absolutely cook frozen lobster tails and still get good results. But for foolproof cooking with the very best texture, flavor, and moisture, thawing first is the way to go.

Key Things to Remember

Overnight thawing in the fridge is ideal for evenly cooked, tender, juicy lobster.
Quick thaw only what you will use right away to avoid bacteria growth.
Cook thawed tails with dry heat just 4-5 minutes or moist heat 5-8 minutes.
Frozen tails can work but require extra time, gentle heat, and close monitoring to prevent overcooking.
Thawing first gives you much better control and results, but frozen can work in a pinch.

The option to cook frozen or thawed ultimately comes down to your timeline, patience level, and personal preference. Now that you know the ins and outs of both methods, you can decide which works best for your next lobster dinner at home. Just follow these tips, and you’re guaranteed delicious results either way!

should lobster tails be thawed before cooking

Poaching Lobster Tails in Butter

Put the butter, garlic, thyme, salt, and pepper in a wide saucepan or skillet with straight sides. The pan should be wide enough to lay the lobster tails flat in it. Cook this on low heat, swirling the pan every now and then until the butter is completely melted. You might start to see some white solids in the pan. This is normal; the milk solids are just starting to separate. It won’t change the taste. But don’t let the butter boil, or it will turn brown. Also, the lobster can start to taste bitter as it cooks.

As soon as the butter has melted, add the lobsters, cut-side-up, and baste the exposed tail meat with the pan butter. Cover the pan and poach for 10 minutes or until the internal temperature of the lobster meat registers 135°F, or 140°F for a firmer texture, on an instant-read thermometer. It’s important the butter never boils, so check by listening or removing the pan lid and adjusting the heat as needed.

Move the lobster tails to a platter or plates for serving. Serve right away with some of the melted butter that was used for poaching.

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

Should you thaw lobster tails before cooking?

But you’ll want to thaw lobster tails before cooking them, otherwise they’ll end up tough. Place your lobster tails in large bowl or container then transfer to the fridge to thaw a day before you want to cook them. Thawing lobster tails slowly in the fridge prevents the meat from sticking to the shell.

Is it safe to eat the tail of a fish?

Is it safe to eat the tail of a fish. The tails and fins from large fish can be smoked and boiled to help draw out meat and juices, but small fins can be fried or baked as a crispy snack, much the same way as skins.

Do lobster tails need to be refrigerated?

Depending on how much time you have before you need to cook them, you can let the lobster tails defrost for a day in the refrigerator, use cool water to defrost them more quickly, or microwave them to defrost them within minutes. Let the frozen lobster tails defrost in the refrigerator for the best results.

Can you cook frozen lobster tails?

You can boil or steam frozen lobster tail. While it’s always best to gently defrost your lobster tails in the refrigerator for 24 hours, both of these methods will defrost your lobster tails more gently than high heat options which would result in rubbery, overcooked meat.