Before lobster became the pricey indulgence it is today, 17th century Massachusetts colonists considered it a sign of poverty, only feeding it to their servants. Fast-forward to now, and lobster has taken its rightful place as the king of all seafood spreads.
Few things in this world bring more joy and happiness than a mouthful of garlic butter lobster tails. Sear them, broil them, or use them to make rich, creamy bisque. You can’t go wrong if you try.
Here’s how to cook frozen lobster tails using two decadent recipes that deliver incredible flavor with every bite.
How to Cook Frozen Lobster Tails 101: Thawing
When using frozen lobster tails, remember to place them in the refrigerator and allow them to thaw overnight. If you forget to do this and only have an hour to get them on the fire, fill a pot with cold water, put the frozen lobster tail in a plastic bag, and place the bag in the water.
Leave it steeped for 30-45 minutes. Then, take them out of the plastic bag and pat them dry with a paper towel. Whatever you do, don’t thaw a frozen lobster tail in the microwave or place it in hot or boiling water.
Not only does it ruin the lobster’s natural flavor, but it also puts it in the 40°F to 140°F temperature range. The US Department of Agriculture (USDA) refers to it as the “danger zone,” since bacteria multiply quickly at those temperatures, increasing the risk of food poisoning.
Slow thawing is the only way to go when it comes to frozen lobster tails.
Opening a Lobster Tail
Once you’ve thawed your lobster tails, you want to open the shell to expose the juicy, tender meat encased within. Here’s how to do it.
- Hold the lobster tail in one hand with the shell facing up. Alternatively, you can place it on the countertop and support it with your hand.
- Next, cut through the center of the back, heading down toward the end of the tail. Remove the vein and any shell shards. Make sure to leave the tail fan intact. You can do this with a sharp knife or kitchen shears.
- Using your thumbs, pry the shell open from the slit you just created, working your way down as you loosen the meat from the shell.
- Carefully pull the lobster tail meat up from the shell’s bottom and place it on top, flesh side up. Don’t pull the tail out completely.
Your lobster tails are now fully prepped and ready to cook!
2 Easiest Recipes to Cook Frozen Lobster Tails
1. Seared Butter Garlic Lobster Tails
There’s something magical about searing lobster tails in buttery grease. The depth of flavor you get with a melted butter mixture is out of this world. Not to mention how moist and succulent they become.
The great thing about this recipe is – you don’t even need a grill or barbecue for it to work. You’ll get the same tasty results when using a pan or skillet.
This lobster tail recipe calls for a combination of olive oil and melted butter. Oil because of its higher smoke point, which allows you to reach the high temperatures required to sear the meat, and butter because of its rich, creamy flavor. Mixing the two prevents the butter mixture from burning as fast.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Servings Time: 4 Minutes
Ingredients:
- 4 6-oz frozen lobster tails, thawed, patted dry, and prepped
- Salt and cracked pepper to taste
- 2 tbsp. cooking oil
- ½ cup butter, unsalted, halved
- 2 tbsp. freshly squeezed lemon juice
- 4 garlic cloves, crushed
- 1 tbsp. fresh parsley, chopped
- Lemon slices, to serve
Methods To Do Seared Butter Garlic Lobster Tails
- Generously season the thawed tails with salt and pepper.
- Heat the olive oil and butter in a pan over medium-high heat. Then add 1 tablespoon of lemon juice and swirl it around the pan for 3 seconds.
- Place the thawed lobster tail on the pan flesh side down and sear them until the lobster tail meat is golden and crisp.
- Flip over the tails and cover the pan. Leave them to cook for 2 minutes until the meat has just cooked through and the shells turn pink. If they still haven’t turned color, use tongs to turn the lobster in the juices until they do.
- Move the lobster tails to one side of the pan and add the remaining butter to the center. Next, add the crushed garlic and sauté for 1 minute until fragrant before adding the remaining lemon juice.
- Spoon the juices over the lobster tail meat for 1 minute, then take the pan off the heat. Garnish with parsley and serve with the remaining sauce and lemon slices.
2. Broiled Garlic Butter Lobster Tails in a White Wine Sauce
If you have a romantic dinner planned or any other special occasion, you can’t go wrong with this recipe. The white wine sauce with a hint of honey and lemon juice infuses the lobster meat, allowing it to caramelize the edges and char perfectly under the broiler. This combination of flavors is luxuriously self-indulgent and undoubtedly one of the best ways to make lobster tails.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Servings: 4
Ingredients:
- 4 6-oz frozen lobster tails, thawed, patted dry, and prepped
- ½ cup butter, unsalted
- 6 garlic cloves, crushed
- ⅓ cup white wine
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. honey
- Salt and cracked pepper to taste
- 1 small onion, cut into 4 wedges
- 1 tbsp. fresh parsley, chopped
- Lemon slices, to serve
Methods Need to Follow
- Preheat the broiler to cook lobster and place your rack in the middle of the oven. Position it 5-6 inches away from the heating element.
- Melt the butter in a small pan over medium heat and add the garlic. Sauté for 1 minute until fragrant and add the white wine. Simmer for 3 minutes and let it reduce slightly.
- Add the lemon juice, honey, salt, and pepper, and whisk until you have a well-combined sauce. Remove from heat and set aside.
- Line a baking tray with foil. Place an onion wedge between the lobster meat and the shell in each of the tails and put them on the baking tray flesh side up. Lightly season the meat with salt and pepper and pour half the sauce over each lobster.
- Broil for 12 minutes until the lobster meat has cooked through, and the edges appear slightly charred.
- Garnish the cooked lobster with parsley and serve with the remaining sauce and lemon slices.
Decadence Redefined
There you have it – How to cook frozen lobster tails like a pro. Try these recipes and let us know what you think! Be careful not to overcook the lobster tail meat; otherwise, it'll end up tough and rubbery.
In the meantime, check out our easy guide on how to cook store-bought crab cakes – the right way.
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