How To Thaw Frozen Lobster Tails
There are several methods you can use for thawing frozen lobster tails before cooking them, and each has pros and cons. Choose what works best for you, but whatever you do, avoid thawing on the counter without cold water for food safety reasons [*]. I recommend cold water lobsters over warm water if you can get them.
Fridge overnight – Place in fridge to thaw safely overnight, right in the package. It’s the easiest and safest method but requires advance planning. Bag submerged in cold water on the counter – Submerge lobster tails in a bag in cold water, changing the water every 30 minutes. This method is fairly fast (my tails were 5 ounces and took about 1 hour to thaw), but requires constant monitoring for safety. Bag submerged in cold water in the fridge – Place the bagged tails in cold water in the fridge. It’s safer than counter thawing and doesn’t need frequent water changes. It takes longer than the counter method, but is faster than doing it in the package. Bag under cold running water – Thaw frozen lobster under cold running water. It’s the fastest method, but wasteful in terms of water use and still takes some time. Microwave thaw setting – Use the microwave’s thaw setting for rapid thawing. This method is quick but can unevenly cook the edges and is not recommended for best quality.
How To Cook Frozen Lobster Tails
There are five main ways that you can cook thawed frozen lobster tails. For all of these, I use a combination of salted butter (or unsalted and add salt separately), garlic, lemon juice, smoked paprika, and cayenne pepper.
Use only cold water, as warm water can cause bacteria to grow.
Storage Tips
Frozen lobster: Store frozen lobster tails in the freezer, wrapped in plastic or aluminum foil and in an airtight container, for up to 6 months. If you purchased them frozen at the store, it’s fine to just pop the package straight into the freezer, as long as they are still frozen. Thawed lobster: Place fresh lobster tails in the refrigerator, covered or in an airtight container, and use within 1-2 days for best quality and safety. Cooked lobster: Store cooked lobster tails in the refrigerator in an airtight container, and eat within 2-3 days. You can also use leftover lobster meat to make lobster thermidor or lobster salad.
Serving Suggestions
Lobster tail recipes pair well with a variety of quick and easy side dishes. Here are a few of my go-to choices:
Vegetables – Although you can’t roast frozen lobster, you can roast frozen brussels sprouts for a quick and easy side. However, roasted broccolini makes an elegant side for this elegant main dish. And, for quicker veggie options, try air fryer cauliflower or Instant Pot broccoli. Salads – Lobster makes a stunning holiday centerpiece, so pair it with a Christmas salad for the holidays, or a sweet and tangy pomegranate salad for any day of the week. Potatoes – For simple and classic sides, pair lobster tails with baked potatoes in the air fryer or oven baked sweet potatoes. Surf and Turf – If you want to make this meal even fancier, pair your lobster with a quality steak, such as sirloin steak or filet mignon, for a special-occasion surf and turf experience.
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- Refrigerator – Place in the fridge overnight to thaw. Make sure they are in a bowl or sealed bag to prevent leaking.
- Bowl of cold water – Place the lobster tails in a zip lock bag and seal. Place in a large bowl, then fill the bowl with cold water. Make sure the tails are submerged; you can weigh them down with a heavy pot or plate if they float. Leave on the counter and change the water every 30 minutes, until thawed.
- Broiled lobster tail
- Grilled lobster tail
- Air fryer lobster tail
- Poached lobster tail
