Cooking frozen lobster tails isn’t as complicated as one might think. Seafood—especially lobster—is notorious for needing special care when cooking, which is why it’s worthwhile to do a little research before diving in to the task. We are going to talk about how to select the best frozen lobster tails and the two most popular ways of cooking them: boiling and steaming.
Choosing the lobster tails
While there is no argument that fish market lobster tails have a better taste as far as freshness goes, we don’t all have the option to browse around the local fresh fish market, especially those of us who live hundreds of miles away from the ocean. Therefore, cooking frozen lobster tails is the only alternative. It is recommended that when choosing from the frozen varieties that you pick lobsters which come from cold waters, as cold water lessens the likelihood of the meat quality degrading.
Unfortunately, the least desirable lobster tails will be the cheapest. If you want a truly good quality lobster meat, it is best to be prepared to ignore the price tags. Cold water lobster tails will be quite a bit more expensive than the warm water lobster, of which it is estimated that around 20 percent of which is of poor quality before it even becomes frozen.
The boiling method
Boiling frozen lobster tails is a simple process that doesn’t require a great deal of skill if you know how to prepare the lobster before it goes into the pot. First, you need to thaw out the lobster tails. Only thaw out what you plan to cook immediately as you cannot re-freeze fish once it has been thawed. To thaw the lobster, it is recommended that you start by removing the packaging from the meat. Place the tails into a bowl and cover the bowl with plastic wrap or a lid, if it has one. If using plastic wrap, make sure that it takes a proper seal around the bowl to prevent the lobster meat from absorbing odors. Place the sealed bowl into the refrigerator and allow it to thaw out for 24 hours.
Add just enough water to a cooking pot to cover the tails. Add a bit of salt to the water (the general rule is one tablespoon of salt per quart of water). Heat the water until it forms a rolling boil, then place the thawed tails into the pot. Cook the tails for one minute per every ounce of lobster. Remove immediately and serve hot.
The steaming method
You’ll be happy to learn that this method is just as easily done as the boiling method. The best thing about steaming, though, isn’t the ease of which it is done but rather the fact that it retains the most amount of the lobster’s flavor whereas boiling results in a slight loss in flavor. To prepare the meat for steaming, you should thaw it as directed in the boiling method. If you have an electric steamer, simply add water to the water compartment, place the thawed lobster tails in the lowest tier, and cover with the lid. Cook the lobster for about eight minutes, then remove and serve immediately.
If you are using a steaming basket, then bring a pot of water to a rolling boil. Attach the basket to the pot, but make sure that the water doesn’t reach the basket itself. Place the lobster tails in the basket and top it with a heavy lid. Allow the tails to steam for about seven or eight minutes, then remove them from the basket and serve hot.
Once the lobster tails are cooked, you can enjoy them on their own with a nice butter sauce, as a topper for a salad, or even thrown into a simple alfredo or scampi pasta. Now that you know how to go about cooking frozen lobster tails, you can experiment with different meal ideas and explore many more possibilities than you would have at any seafood restaurant!