Cooking Frozen Lobster Tails
If you’ve ever wound up with tough hunks of rubber when cooking frozen lobster tails, you know how frustrating this process can be. Below, you will find the best ways to cook these tasty treats.
No matter what method of cooking frozen lobster tails you use, you will find them to be a bit tough solely due to the fact that they have been placed in a freezer. However, you can prepare them in a pleasing manner by using a few simply methods. The most important thing to remember is that in order to help them remain moist, it is best to let them unthaw naturally (rather than using a microwave).
If you enjoy the taste of baked lobster, simply brush them with butter or olive oil and place them in a 400 degree oven for ten minutes. You can also add lemon juice to this mixture in order to give them a bit of seasoning. Another way of preparing them is to steam them for approximately seven minutes – a wooden skewer placed through them will prevent the tails from curling as they cook. Also, you may want to grill them by oiling them, placing them on the grill, and seasoning them lightly. No matter how you do it, make sure to pay careful attention to the overall cooking time (you don’t want them to get too tough!).
Cooking frozen lobster tails will be a cinch with any one of the methods mentioned above. However, if you can find fresh tails, they will be much better. Still, any type of seafood that has been frozen can also be rather pleasing if you just know how to cook it properly. Whether you choose to steam, boil, broil, bake, or grill them, you are sure to enjoy every last bite of this favorite shellfish.
Once you have a basic method down, you can them begin to experiment with different types of sauce to accompany your favorite dish. There is no shortage of great recipes out there for this fish, so go ahead and find one that you will really enjoy.
Remember, cooking frozen lobster tails will always result in a bit of toughness, though you can almost avoid this if you pay attention to cooking time. As previously mentioned, keep them chilled until you want to use them, and then thaw them naturally for the best possible taste.