How to Cook Frozen Lobster Tails: 3 Simple Recipes (2024)

Co-authored byEd Kuohaand Luke Smith, MFA

Last Updated: May 6, 2024Fact Checked

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1. 1

   Remove your lobster tails from the freezer 24 hours in advance. Take out as many tails as you plan on cooking, and start thawing the night before, at least. Keep in mind that by defrosting them in the fridge, you can always refreeze them again if you change your mind and need to hold off on cooking them.^[1]

   • Cooking lobster tails straight from frozen results in tough or overly chewy meat, so it’s best to thaw the tails before cooking.
   • Browse the seafood section of your grocery store's freezer aisles for lobster tails. They may also be available at the deli or meat counter.
2. 2

   Arrange the tails on a plate and cover them with plastic wrap. Place the tails on a plate or in a bowl so they're not stacked, which will allow them to thaw evenly. Then, wrap them with plastic wrap so they don't absorb flavors mingling in the fridge’s air as they defrost.^[2]

   • If the tails are already in a single layer and in a package, you can leave them in the package. The wrapper will prevent juices from leaking in your fridge as the tails thaw.
   • Alternatively, place the lobster tails in a single layer inside a large food storage bag.^[3]

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3. 3

   Refrigerate the tails for 24 hours or until they're completely thawed. Check on the lobster tails after you've defrosted them for 1 day.^[4] Remove the wrapping and try to bend a tail. If it's defrosted completely, it will be flexible and will bend easily.

   • If the tail is still stiff or icy, refrigerate it for another 2 hours and check it again.

   Variation: If you're short on time, put the tails into a sealable plastic bag. Seal the bag shut and submerge it in cold water for 30 minutes. Change the water every 30 minutes until the tails are totally defrosted. Cook the tails right after they've finished thawing.^[5]

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   Use kitchen shears to cut through the top shell of each tail. Place the defrosted tails on your work surface and get out a clean pair of kitchen shears. Hold the tail firmly while you cut lengthwise through the shell. Avoid cutting the meat, so that the tail remains in a single piece, and stop cutting before you get to the tail fin.^[6]

   • If you don't have kitchen shears, use a sharp knife, and practice caution as you slice.
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   Pull open each shell to expose the meat. Use your fingers to gently pull apart the sides of the shells you just cut. Expose the meat of the lobster, but don't pull so hard that you tear the shell off completely.^[7]

   • Ideally, pull away the shell so that the meat looks like it's sitting on top of the shell, which will protect the meat as it cooks.

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1. 

   1

   Bring a large pot of water to a boil and add salt. Set a large pot on the stove and fill it 3/4 full with water. Put a lid on the pot and turn the burner to high. Heat the water until it begins to boil and you see steam escaping from under the lid. Then, wear oven mitts to carefully remove the lid and add salt to season the water.^[8]

   • Use about 1 tbsp (17 g) of salt for every 4 cups (0.95L) of water you add to the pot.
2. 

   2

   Add 4 tails to the pot and boil them for 5 to 10 minutes. Slowly submerge 4 thawed lobster tails into the boiling water, keeping mindful of any splashing. Keep the lid off of the pot and boil the tails until they turn bright red. Test them for doneness by sticking a skewer into a tail—the meat will be tender once it's finished cooking, and the skewer will be easy to insert. Boil the tails for 5 minutes per 1lb (16oz).^[9]

   Variation: If you have no time to defrost the tails, simply drop the frozen tails into a pot of boiling water. Simmer the tails for 15 minutes or until they turn bright red. Keep in mind that this method isn't preferred since the meat may become mushy or stick to the shells.

3. 3

   Melt the butter with lemon juice, parsley, salt, and pepper. While the tails are boiling, make a simple dipping sauce. Melt 8 tablespoons (112 g) of unsalted butter in a small saucepan on the stove over medium-low heat. Then, turn off the burner and stir in:^[10]

   • 4¹⁄₂ teaspoons (22ml) of lemon juice
   • 1/4 cup (5 g) of chopped fresh parsley
   • 1 teaspoon (5.5 g) of salt
   • 2 teaspoons (4 g) of freshly ground black pepper

   See Also

   Steak & Lobster Tail Cooking InstructionsLobster Pairings: The Best Drinks | Wines, Beers, co*cktailsHow to Cook Frozen Lobster Tails | Klenda SeafoodWondering What to Serve with Lobster? Try One of These 21 Tasty Side Dishes

4. 4

   Use tongs to remove the tails and serve them with the pepper butter. Turn off the burner for the boiling pot of water and use tongs to take each tail out. Set them on a serving platter along with the pepper butter and your choice of sides, such as lemon wages.

   • Additionally bake a couple of potatoes, or steam some broccoli to serve as sides.^[11]
     

   • Refrigerate leftover lobster tails in an airtight container for up to 4 days.

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1. 1

   Raise your oven rack and turn the broiler to "high." Move your oven or broiler rack so it's about 6–7 inches (15–18cm) below the broiler element, or as high as possible in your oven. Then, turn the broiler on to its highest setting, or around 500°F (260°C).

2. 2

   Mix the garlic powder, smoked paprika, and white pepper in a small bowl. Put 1 teaspoon (2 g) of garlic powder, 1 teaspoon (2 g) of smoked paprika, and 1/2 teaspoon (1 g) of white pepper into a bowl and stir with a fork or a spoon until the spices are evenly incorporated.^[12]

   • Use garlic powder instead of minced garlic, since fresh garlic tends to burn under the broiler.

   Tip: If you prefer, use 2 1/2 (5 g) of your favorite dry spice seasoning instead, such as Old Bay or Cajun seasoning.

3. 3

   Place the tails on a baking sheet and season them with spices and butter. Lay the tails on a baking sheet or oven-safe dish and sprinkle the spice mix over them. Then, place a square of about 1 tbsp (14 g) of butter on top of each tail, which will melt under the heat and absorb into the lobster meat.

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   Broil the lobster tails for 5 to 10 minutes. Set the sheet of seasoned lobster tails on the rack below the oven’s broiler element. Cook the tails until the meat is completely white, or for about 5-10 minutes.

   • To test if the tails have finished cooking, stick a skewer into the meat. Finished lobster will be tender and able to slide easily onto and off of the skewer.
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   Serve the broiled lobster tails with clarified butter. Turn off the broiler and wear oven mitts to remove the baking sheet. Use tongs to transfer the hot lobster tails to plates and serve them with clarified butter. Sprinkle a little salt over the tails according to your taste, and serve the tails with lemon wedges for a bright, citrusy addition.^[13]

   • Store leftover broiled tails in an airtight container in the refrigerator and eat them within 4 days.

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1. 

   1

   Heat a charcoal or gas grill to medium-high heat. Turn the burners of a gas grill on to medium-high. If you're using a charcoal grill, fill the chimney with briquettes and light them with a match or grill lighter. Once the coals are hot and lightly ashy, dump them onto the grill grate.^[14]

2. 2

   Mix the butter, herbs, garlic, hot sauce, and pepper in a bowl. While the grill is heating, put 8 tablespoons (112 g) of softened salted butter into a bowl and mix in 2 tablespoons (6 g) of chopped chives, 1 tablespoon (2 g) of chopped fresh tarragon leaves, 1 minced garlic clove, 1 dash of hot sauce, and freshly ground black pepper to taste.^[15]

   • Cover the bowl with a plate or plastic wrap and set it aside at room temperature while the lobster tails cook.
3. 

   3

   Skewer the tails and brush them with olive oil. Insert a metal skewer through the length of each tail. Brush a little olive oil over the meat of each lobster tail and sprinkle them with salt according to your taste.^[16]

   • The skewers prevent the tails from curling as the lobster cooks on the grill.
   • The olive oil prevents the lobster tail meat from sticking to the grill.

   Tip: If you don't have metal skewers, soak wooden skewers in water for 10 minutes before using them to keep them from burning on the grill.

4. 

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   Grill the lobster tails for 9 to 10 minutes. Lay the tails meat-side down on the grill and cover the grill. Cook the tails until the shells turn bright red—about 10 minutes. At the halfway cooking point, about 5 minutes in, use tongs to carefully flip the tails, then brush some herb butter onto the meat.^[17]

   • Lobster meat is white and tender once it's finished cooking.
5. 

   5

   Take the tails off of the grill and serve them with the herb butter. Use tongs to transfer the tails to a serving plate. Set out wedges of fresh lemon and the herb butter that you mixed earlier.^[18]

   • Grilled lobster is great served with grilled vegetables. While you’re at the grill, roast some asparagus or grill some peppers.
   • Refrigerate leftover tails in an airtight container for up to 4 days.

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Lobster Tail Recipes

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Things You'll Need

Defrosting and Preparing the Lobster Tails

Broiled Lobster Tails with Garlic and Paprika

Grilled Lobster Tails with Herb Butter

Boiled Lobster Tails with Pepper Butter

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