Cooking Frozen Lobster Tails (2024)

FAQs

Can you cook lobster tails from frozen? ›

You can cook certain types of frozen seafood without thawing it first, like salmon (see our Lemon Butter-Baked Frozen Salmon and Pan-Fried Honey-Garlic Frozen Salmon). But you'll want to thaw lobster tails before cooking them, otherwise they'll end up tough.

Though some seafood may be cooked frozen, it's best to thaw lobster tails first. Cooking lobster while frozen can leave the meat tough and chewy. Also, the meat tends to stick to the shell if it's cooked while frozen. Let lobster tails thaw in the refrigerator for a day before cooking.

Boiling lobster tails is a great choice because if stored and thawed your lobster tails properly, this is the cooking technique we recommend to minimize your tails sticking to the shell! Boiling is always a safe bet and if you are a first-timer or old-timer, this is the technique you can count on.

Having getting that out of the way, bring a large pot of salted water to a rolling boil. Place the tail(s) in the boiling water and simmer, uncovered, until the shells turn red and the meat turns opaque and tender. The rule of thumb is about 45 seconds per ounce so in this case, 3 minutes.

Use shears or a knife to cut the lobster tail lengthwise along the middle. You should cut the lobster all the way back to the very tip of the fin. Try to avoid cutting into the meat, so that it does not break apart during the boiling.

Lobster meat that has been picked and frozen will have an acceptable shelf life of 3-6 months if stored at temperatures of 0° F (-18° C) or lower. Remove tail and claw meat from the shell. Place in commercial freezer bags and remove as much air as possible.

A dead lobster can start to become mushy within an hour due to enzymatic breakdown. Just like other shellfish, whole lobsters should be alive before cooking. To check if your lobster is alive and healthy, pick it up. It should move its claws, legs, and tail.

Never overcook your lobster. This makes the meat tough and stringy (a huge bummer!). We find most of the cooking time suggestions found on the internet are way too long. We'll give you detailed lobster cooking times, but it is important to know how the time of year impacts timing.

Before cooking, you can even season them with a simple mixture of butter, salt, pepper, garlic powder, and paprika. Then finish with a squeeze of fresh lemon juice. These flavors let the natural sweetness of the lobster tail shine. The key is cooking them at a high temperature (450 degrees F) for around 10-12 minutes.

Let the lobster tails steam for 8-10 minutes or until they turn bright red. Be careful not to overcook them, making them tough and rubbery. Once the lobster tails are done, take them out of the pot and let them cool for a few minutes. When ready to serve, carefully remove the shells from the tails.

Do you rinse lobster tail before cooking? ›

Lobster tail naturally contains iodine, many people prefer to remove the excess by first cleaning the lobster in cold water. This is an optional step but good to do if you have extra time. Fill a large bowl with cold water. Place the lobsters in the bowl and let them soak for 15-30 minutes.

Spread open; place on broiler pan. Brush with melted butter; sprinkle with salt. Broil 4-6" from heat or bake in a preheated 350° oven until meat is firm (10-15 min., depending on size).

Determining the perfect doneness of your lobster tails is an essential skill. The two things you should look for are the color of the meat as well as the texture. The lobster meat should become opaque and turn a pearly white color when cooked. Additionally, it should feel firm and springy to the touch.

Besides steaming and grilling, you can also boil a frozen whole lobster. Fill a large pot with water, add salt, and bring it to a boil. Carefully place the frozen lobster in the boiling water and cook for about 1 minute per ounce. However, boiling may result in slightly drier meat compared to steaming or grilling.

Cut the shell down the middle of the tail's back using kitchen shears or scissors. Leave the tail fan in place and remove any gelatin. You'll want to lift the meat through the slit you've created in the top of the shell to create an exploding lobster tail.

Preheat the oven to 350-degrees Fahrenheit. Wrap shelled lobster or tails in aluminum foil and place a couple of pats of butter over the meat. Place the wrapped lobsters on a baking pan and cook for five to ten minutes. Remove from the oven and use a thermometer to check that the lobster's reached at least 140-degrees.

Steaming is a quick way to cook the lobster using superheated moist steam. The meat can be kept in the shell or butterflied. The high heat effectively cooks and releases the meat from the shell, making it easier to remove if left inside.