Cooking Frozen Lobster Tails

If preparing live lobster is too much for you, then you can take a shortcut by cooking frozen lobster tails.

Cold water lobster tails will almost always be of better quality than warm water lobster tails. They are more expensive, but well worth the extra price. Especially if you don't buy them very often; who wants to get a treat, and be disappointed in it?

You can keep the tails in your own freezer, typically for up to 4 months (but check the packaging to be sure).



When you're ready to cook them, first thaw them completely. If you're having them for supper, you could take them out first thing in the morning, but the night before would be better to ensure they are fully thawed by the time you want to cook them. Like all meat, for food safety reasons, lobster should never be thawed out on the counter. It must be put in the refridgerator to ensure that its temperature never gets above the danger zone where bacteria can grown. You will also want to put it on a platter before you put it in the fridge. Lobster tends to run quite a lot of juices as it thaws, so you will want that platter to be high-sided to make sure it doesn't make a mess in your fridge.

If you do happen to forget to take the tails out of the freezer ahead of time (or am I the only one who does that?), then you can thaw them in the microwave. Set it to defrost, and check often that they're only thawing, not cooking. The length of time this will take will depend on how many tails you are defrosting and how big they are.

Once they are thawed, you can cook the lobster tails as grilled lobster tails, or check for other lobster tail recipes that you might enjoy. You can also cut the meat up to use in any of the lobster recipes.

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