Frozen Lobster Tails Recipes by Best Online Steaks
How to Cook Frozen Lobster Tails
Live lobster will always be better than any frozen lobster. Once you freeze lobster meat it shrinks making it much more difficult to get out of the shell and worse, it drys the meat giving it a chalky flavor. If you have to buy frozen lobster tails, buy on the cold-water tails from Maine and Canada. Avoid the warm-water lobster tails because they are much more expensive and more subject to how freezing degrades the meat.
The best way to get the most out of frozen lobster tails is to let them defrost and cook them quickly with butter. The butter will help lubricate the meat from the shell and absorb juice and flavor. It makes a nice dip for the lobster meat too.
Maine Split Lobster Tails we purchased from Omaha Steaks. You can read the full review by visiting Omaha Steaks Reviews.
They will come four to a package and are not individually sealed.
They them defrost in your sink. As you can see in the picture, these tails look to be very high-quality. Do not cook them frozen!
Put about this much butter in a small non-stick pot. Turn the stove on high and melt the butter.
Add the frozen lobster tails and cover. There should be just enough melted butter to cook the lobster tails.
Do not walk away, this will only take a minute or two. When the shells are red and the meat is white you are done. Get them off the heat!
The butter will mix with some of the juice of the lobster tail, which is delicious. Use this for dipping, or melt new butter for a more traditional plate.
Shown plated with steamed potatoes and corn on the cob, traditional New England lobster bake, less the clams.
Use a small fork to better navigated the meat from the shell. Dip in the butter and enjoy!