How to Prepare a Frozen Lobster: 11 Steps

Table of contents:

How to Prepare a Frozen Lobster: 11 Steps
How to Prepare a Frozen Lobster: 11 Steps

A whole lobster is a fine dish in many areas of the world. Sometimes you can buy this frozen seafood, and cooking it is not such a difficult process. There are many different approaches you can use to make the dish delicious.


Part 1 of 3: Choosing the Best Lobster

Cook Frozen Lobster Tails Step 2

Step 1. Buy a lobster that has never been thawed

See if it has been scalded before being placed in the freezer and if it has been stored at an extremely low temperature, around -18°C.

  • Sometimes you won't want to cook lobster right away. Store in a vacuum freezer bag. This way, it can stay up to a year in the freezer.
  • You can also buy a thawed lobster, but the process for cooking it alive is different.

Step 2. Choose a quality frozen lobster

You can buy two different types of lobster tail, warm water or cold water. They vary in flavor and quality. You can buy frozen lobster tails or claws.

  • Hot water tails are not as tasty as the meat can get soft. They come from Latin America, the Caribbean and Florida (USA). Caribbean tails have yellow dots and stripes.
  • Meat from cold water tails is more desirable. It is whiter and softer, but it can also be more expensive. Cold-water lobsters usually come from South Africa, New Zealand and Australia. If the store doesn't know where the tails came from, they're probably the cheapest hot water variety.
  • Frozen claws contain less meat and are not as desirable as tails. You can find them in the frozen food section of supermarkets.
  • Avoid buying gray or black dotted lobster tails. In these cases, the animal probably died during the process.

Step 3. Buy enough

It's important to know how many people a lobster serves so that you have enough food for everyone. The tails, in particular, are fleshy.

  • Also know that different cultures have varying preferences when it comes to cooking this dish. For example, in Canada it tends to be cooked longer than in France.
  • In general, 450 to 675 g of lobster are needed for each person to be served. You can cook frozen tails or claws.

Part 2 of 3: Preparing the lobster to be cooked

Step 1. Thaw the lobster tails

It is essential to thaw the tails or claws before cooking them. Otherwise, the meat is likely to be too tough.

  • It's a good idea to let the lobster thaw for about 24 hours in the refrigerator before it's cooked, or at least overnight. A good way to defrost it faster is to put it in a plastic bag, then put the bag in a pan full of water and put everything in the refrigerator. It may be necessary to change the water at least once.
  • If you're in a big hurry, you can defrost the tails a bit in the microwave before you cook them. While this solution is better than cooking frozen tails, it's not as good as defrosting the pieces more slowly. It is a bad idea to thaw lobster in warm water or at room temperature. The claws also need to be thawed before cooking.
Bake Lobster Tails Step 6

Step 2. Cut off the tail shell

After thawing it and before cooking it, cut the shell in the middle of the back of the tail with scissors.

  • To do this, place the tip of the scissors between the lobster meat and the shell, leaving the tail fin in place. Lift the meat through the slit you created over the shell.
  • Another method is to start at the tail and remove the soft inner shell of the lobster. Then throw it away. Fold the tail back. If you break some of the joints in the outer shell, the lobster will not bend while being cooked.

Part 3 of 3: Choosing the Cooking Method

Step 1. Boil frozen lobster tails

Boiling lobster is one of the most common ways to cook it. Start by boiling water in a pot. There should be enough liquid to cover the entire tails.

  • For every liter of water, add a tablespoon of salt. Place the thawed tails in the water and cover the pan. Simmer for five minutes for each 110g tail, and one more minute for every additional 30g of lobster you are cooking.
  • Remove the lobster from the hot water and place it in cold water to stop the cooking process. Remove water from lobster. She will be ready to serve. You'll know the dish is ready when the shells are red and shiny, and the meat is tender when poked with a fork.

Step 2. Grill the thawed tails.

Be aware that grilling in the oven is a very quick process, so keep an eye on the lobster so you don't burn it.

  • Arrange lobster tails in a skillet for grilling. Place them shell side up and broil for only about four minutes. Leave the lobster meat about 25 cm away from the heat.
  • If you're grilling really big tails, it might be better to cut them lengthwise to make two portions of each. Turn them over, butter and grill the other side for another five minutes. Serve.

Step 3. Steam the lobsters.

A healthy way to cook this seafood is steamed. To do this, start by placing 1 cm of water in a pan with 1 tablespoon of salt and the same measure of vinegar.

  • Now put the lobsters in the pan. Cover the container and steam for 15 minutes for a 450g lobster. For every extra 450g of lobster, add five minutes of cooking.
  • You can also steam the lobsters by putting them on a grill. Boil about 2 inches of water in a pot under the grill where the lobster is. Steam for 10 minutes for every 450 g of lobster.

Step 4. Make a poached lobster

This procedure allows the flavor to stand out, especially when adding herbs and other spices to the water.

  • To make poached lobster, prepare the liquid in a saucepan by adding lemon, chives, onion and celery to a little water. Boil.
  • In a second skillet, boil the water and place the lobster there for a minute or two. Then remove the lobster from the boiling water and place it in the liquid prepared beforehand. Cover the pan tightly. Bring the lobster to a boil but not boil.
  • You'll know it's ready when an antenna or a small leg comes off easily when pulled.

Step 5. Prepare a lobster barbecue.

To do this, find the cross located on the back of her head and pierce it with a heavy knife. Cut off the back of the tail, dividing the lobster lengthwise.

  • Place the lobster on the grill. The cool side of it should stay down for about eight to 10 minutes. No need to turn.
  • Before barbecuing, butter or olive oil on the lobster. You can also rub the tails with a metal toothpick before grilling them.

Step 6. Bake the lobster.

If you're cooking thawed claws instead of tails, you can roast them. First, heat the oven to 205°C.

  • Join the claws. Wrap them in aluminum foil and place them on a baking sheet. You'll bake them for about 10 minutes.
  • The claws will be ready when they are pink. Many supermarkets have lobster claws in the frozen food section.


  • Cooking lobster is a very quick process and should only take about 30 minutes. Thawing, however, takes time; therefore, plan ahead.
  • Using sea salt in boiling water instead of regular table salt will give the lobster more flavor.
  • The fastest and easiest way to cook frozen lobster is by boiling it.

Popular by topic