Top Lobster Tail Frozen
Top lobster tail frozen
Top Lobster tails frozen can be prepared in a variety of ways. The most important factor is to start with high-quality seafood.
Make sure your lobster tails are cold water lobster. Look for the label or ask your fish provider.
Place them in a pot of boiling salted water and cook until tender.
Broiled lobster tails are a quick and easy way to prepare dinner for guests. While you will need to be attentive and watch that the lobster does not overcook, this cooking method results in tender lobster meat with deeply concentrated flavor.
Before broiling, remove the lobster tails from the packaging and rinse them well under cold running water to remove any residue left over from processing. Then, lay the lobster tails on a sheet pan or broiler pan lined with paper towels and cover the tails with more paper towels.
This will help absorb any excess liquid as the lobster tails thaw and speed up cleanup. Also, the paper toweling will protect the seafood from freezer burn, which can affect the texture and flavor of the lobster.
Lightly season the lobster tails with salt and pepper or a dash of paprika for a pop of color and smoky flavor. Serve these beauties with a simple side such as sauteed broccoli or roasted asparagus for an easy, healthy meal. Or, try pairing the lobster with a steak like a sirloin or a filet mignon for a special occasion surf and turf dinner.
Frozen lobster tails are easy to grill, and you can enjoy them all year long. The grilled flavor is a bit more intense than with boiling or steaming, but it also adds a nice, smoky texture to the dish.
Before grilling, prepare lobster tails by cutting the hard top shell with kitchen shears or using a sharp knife without cutting through the soft undershell. Then, insert a skewer lengthwise through the meaty portion to keep it from curling up while cooking and to help you flip it with a spatula.
To grill lobster, place it on a preheated grill and cook 4-6 inches from the heat until it is firm and bright white. You can also preheat a broiler or oven and cook lobster in the same manner. You can also par-boil lobster tails (drop them in boiling water for 2 minutes) before finishing them on the grill or in the oven for a quicker cook time.
Lobster tails are a special treat, especially when they’re poached in butter with a little garlic and parsley. While boiling, broiling, and roasting work well, poaching is the best way to bring out the lobster’s flavor and texture.
Before you start cooking your lobster tails make sure they’re completely thawed. It is recommended to thaw them overnight in the refrigerator, but you can also submerge them in cold water for 30 minutes. When the lobster tail is fully thawed it should be flexible and no longer icy.
It’s a good idea to remove the long, thin vein that runs down the center of the tail. This is the lobster’s digestive tract and, while it won’t hurt you if eaten, it does not taste good.
Using a poaching method allows you to infuse the lobster with your choice of aromatics, including sliced fennel bulb, dill, bay leaf, and chipotle in adobo sauce. Then you can finish the dish by serving it over linguine with a dill-flavored lobster butter sauce.
While baking and broiling add a bit of smokiness or char to lobster meat and shell, steaming is another quick way to cook it. In fact, it’s so fast that it is often the best choice for smaller tails (less than 8 oz).
Add water to a pot large enough to fit your lobster. Bring to a boil and then gently drop in lobster tails. Add herbs and spices to the water, such as garlic, lemon slices, peppercorns or Old Bay seasoning.
Steam lobster tails until the meat is tender and the shell turns a bright white, about 1 minute per ounce. A digital thermometer should read 140 degrees when fully cooked. Serve with melted butter, clarified butter, or another favorite. If desired, cut the shell down the center for a butterflied lobster. This is more visually appealing and makes it easier to eat. It also makes a great presentation for guests. This can be done with kitchen shears or a sharp knife.