You may think serving lobster tails are best saved for a weekend dinner party, but they are easy and quick enough to serve for a weeknight supper.
While a bit more expensive, preparing frozen lobster is often easier than wrestling with whole live lobsters. Boiled, baked, broiled, or stirred into a pan of Lobster Mac and Cheese (everything tastes good with mac and cheese, right?), Southerners love lobster as much as they love shrimp, crab, and other seafood. Keep reading for easy-to-follow steps to thawing, preparing, and cooking frozen lobster.
How to Thaw Frozen Lobster
To thaw a package of frozen lump lobster meat, frozen lobster tails, or lobster claws, put the items in a large bowl or container and place in the refrigerator to thaw overnight. To thaw same-day, place in a sealed plastic bag and submerge in cold water. Change water every 15 minutes for 1 to 1 1/2 hours, or until fully thawed. You’ll know the tails or claws are thawed when they feel flexible. Either method will slowly thaw the lobster, preventing the meat from sticking to the shell. Don’t be tempted to cook frozen or partially thawed lobster–this will result in tough meat. If you don’t want to worry with pulling the meat from the tail or claw shells, using frozen lump lobster meat is convenient when making this New England Lobster Salad Burger or preparing seafood casseroles.