FYI: How To Cook Frozen Lobster Tails

Boil it, broil it, steam it, or bake it. Lobster is so easy to prepare, you shouldn’t be saving it for special occasions


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.

Read More

Leave a Reply


Video: Investigative Show ‘Inside Edition’ Discovers That Most NYC Restaurants Are Not Enforcing Mayors Vaccine Passport Law

Video: Biden Has Left Border Wide Open For Illegal Immigrants To Cross, Situation Completely Out Of Control