Frozen Lobster Tails
Frozen lobster tails are an easy, delicious, and impressive meal to make at home. They are also easier and cheaper to buy than live lobsters.
Lobster meat is high in protein and a good source of iron. It also contains Vitamins A, B, and E. It is important to cook lobster tails properly for the best flavor and texture.
Boiled, steamed, baked, broiled, or stirred into lobster mac and cheese, frozen lobster tails make an impressive weeknight supper. They’re slightly more expensive than whole live lobsters, but they can be prepared much more quickly and require less effort.
Frozen lobster tails can be thawed in the refrigerator overnight, or submerged in cold water for faster defrosting. Never thaw tails in hot water or they may be contaminated with bacteria.
If the package does not specify whether it contains warm or cold water lobster, assume that it is the warmer variety. This type of lobster is more expensive and is often found in grocery stores, but it has a milder taste and texture than cold-water lobster.
When cooking lobster, it is important not to overcook the meat. The meat will be tough and gummy if it is overcooked. Test the lobster meat for doneness by piercing the shell with a knife and checking the color of the flesh. If it is white with no grayish color, the lobster is cooked through.
The first thing to do with frozen lobster tails is thaw them in the refrigerator overnight. This method allows the lobster to thaw evenly and preserves its flavor.
You can also thaw lobster tails in a pot of boiling water. This method cooks the lobster quickly but can cause it to become mushy.
Another quick thawing method is to place the lobster tails in a bowl of cold water in the refrigerator. This method can work well if you need to serve the lobster tails soon, but you have to change out the water frequently to keep it clean and bacteria-free.
Using a food-saver bag is the best way to freeze lobster tails. It removes all of the air from the package and helps the lobster retain its quality for a longer time. The seal also keeps the meat moist.
Frozen lobster tails can be kept in the freezer for up to nine months if properly stored. However, it is important to label the packaging with the date and contents to keep track of the expiration date.
When choosing frozen lobster tails, look for a fresh appearance and an opaque white color with no signs of discoloration or wateriness. It is also important to check the net weight of the lobster tails to make sure they meet or exceed the declared number of ounces. You should also make sure the lobster is fully cooked by inserting an instant-read thermometer into the thickest part of the tail to ensure it reaches 145F. This is a sign that the lobster is cooked through.
Frozen lobster tails are delicious in a variety of recipes, as long as they start with quality shellfish. Lobster meat should be white and opaque and have no signs of discoloration or sliminess. It should also have a nice scent and be firm to the touch.
To bake lobster tails, place the meat inside a bread-crumb mixture, then place it in the oven. The bread crumbs help absorb some of the heat and protect the lobster from overcooking. Bake until an instant-read thermometer reaches 140 degrees.
Broiling is another popular way to prepare frozen lobster tails. A 7-oz lobster tail will need about 7-10 minutes to be fully cooked when broiled. To ensure that the lobster is fully cooked, insert a digital probe into the tail and remove it from the heat when the internal temperature reads 135-140 degrees. It is important to cook the lobster until it’s completely done and to avoid overcooking, which will result in tough, chewy meat.