4 Ways to Cook Frozen Lobster Tails

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4 Ways to Cook Frozen Lobster Tails
4 Ways to Cook Frozen Lobster Tails

Lobster tail is a delicious delicacy that can be served as a starter or side dish. With the frozen version, you can enjoy the dish all year long! For the texture to be perfect, it is important to thaw the tails before preparation so that they do not become hard and difficult to chew. Then you can cook them, grill them or bake them. Add butter with herbs or freshly ground pepper to serve with the lobsters and enjoy!


Lobster tail baked with garlic and paprika

  • 2 thawed lobster tails.
  • 1 ½ tablespoon of butter.
  • 1 tsp garlic powder.
  • 1 teaspoon of smoked paprika.
  • ½ teaspoon of white pepper.
  • Salt to taste.
  • Butter clarified to serve.

Makes one or two servings.

Grilled lobster tail with herb butter

  • 4 thawed lobster tails.
  • 8 tablespoons of salted butter at room temperature.
  • 2 tablespoons of chopped chives.
  • 1 tablespoon of fresh and chopped tarragon leaves.
  • 1 clove of garlic, chopped.
  • 1 bit of pepper sauce.
  • Freshly ground black pepper
  • Olive oil.

Makes from two to four servings.

Lobster tail cooked with pepper butter

  • 4 thawed lobster tails.
  • 8 tablespoons of unsalted butter.
  • 4 ½ teaspoons of lemon juice.
  • ¼ cup of chopped fresh parsley.
  • 1 teaspoon of salt.
  • 2 teaspoons of freshly ground black pepper.

Makes from two to four servings.


Method 1 of 4: Thawing and Preparing the Tails

Cook Frozen Lobster Tails Step 2

Step 1. Take lobster tails out of the freezer the day before cooking

Take the exact amount you intend to use in the recipe. If you defrost them in the fridge, you can return them to the freezer later if you change your mind and have to postpone preparation.

Look for frozen lobster tails in the seafood section of the supermarket. Not every supermarket sells the delicacy


if you don't have a lot of time, put the tails in a zip-lock bag and soak it in cold water for 30 minutes. Change the water every half hour until they completely thaw. Then cook them immediately.

Step 2. Arrange the tails on a plate in a single layer and cover them

Place them on a plate or in a large bowl without piling them up. Then cover the container with plastic-film so that the lobster doesn't absorb the smell of the fridge as it defrosts.

If they are already separated into a single layer on the packaging, you don't need to take them out. The package prevents water from dripping into the refrigerator during the process

Cook Frozen Lobster Tails Step 6

Step 3. Leave the lobster tails in the refrigerator for 24 hours or until they are completely defrosted

Check them out after a day: take off the plastic-film and try to fold a tail. If it is 100% thawed, it should be flexible and bend easily.

If it's still full of ice or stiff, wait another two hours and see again

Cook Frozen Lobster Tails Step 8

Step 4. Use cooking scissors to cut the top of each tail in half

Place the thawed tails on a surface, such as a cutting board, and pick up clean cooking scissors. Hold the tail firmly when making a long cut, being careful not to cut the meat and leave it whole. Stop with the scissors before reaching the end.

If you don't have culinary scissors, use a sharp knife, but be very careful

Cook Frozen Lobster Tails Step 9

Step 5. Open the skin to expose the meat

Use your fingers to push the bark aside after cutting it. So you can see the lobster meat. However, do not push hard to avoid breaking or tearing off the shell.

The meat should be on top of the skin, which protects it during cooking

Method 2 of 4: Roasting the tails with garlic and paprika

Step 1. Preheat oven to 180 ºC

Move oven rack to lowest position. Then turn it on at 180°C to preheat.

Step 2. Mix the garlic powder, smoked paprika and white pepper in a small bowl

Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika and ½ teaspoon white pepper and mix well so that the spices are well mixed.

It is important to use garlic powder in place of minced garlic, which can burn in the oven


if you prefer, you can use 2 ½ teaspoons of your favorite spice mix, such as chimichurri or cajun spice.

Step 3. Arrange two tails on the baking sheet and season them with spices and butter

Place them on a baking sheet or baking dish and sprinkle the seasoning on top. Then divide 1 ½ tablespoon of butter between the two pieces.

The butter should melt and flavor the meat

Step 4. Leave the lobster in the oven for about 15 minutes

Place the roasting pan with the seasoned tails on the rack and wait for them to roast until they are done, that is, when the meat is very white.

To test the doneness, stick a toothpick into the meat. It should be soft and the toothpick should come out easily

Step 5. Serve the roasted tails with clarified butter

Turn off the oven and use gloves to remove the hot pan. Pick up lobster tails with a tongs and pass them to a serving platter. Offer clarified butter to go with it and sprinkle a little salt to taste.

Store leftovers in an airtight container in the refrigerator and consume them within four days

Method 3 of 4: Grilling the tails with herb butter

Step 1. Heat a gas or charcoal grill to a medium temperature

In the case of a gas grill, turn the heat to medium to high. If it's a charcoal grill, add the charcoal and light the ember. When it's hot and shedding ash, that's fine.

Step 2. Mix the butter, herbs, garlic, chili sauce and pepper in a bowl

While the grill heats up, place 8 tablespoons of salted melted butter in a bowl and add 2 tablespoons of finely chopped parsley, 1 tablespoon of fresh and chopped tarragon leaves, 1 clove of garlic, 1 bit of sauce and pepper and black pepper freshly ground to taste.

Cover the bowl with a plate or plastic-film and set it aside outside the fridge while the lobster tails cook

Step 3. Stick a toothpick long into each of the tails and brush olive oil on them

Take 4 thawed lobster tails and insert a long metal toothpick. Then brush a little olive oil on the meat and add salt to taste.

  • The toothpicks prevent the tails from curling while the lobster cooks.
  • Olive oil prevents meat from sticking to the grill.


if you don't have metal sticks, soak wooden sticks in water for about ten minutes before using them.

Step 4. Grill the lobster tails for about ten minutes

Place the pieces with the meat facing the grill and cover the barbecue. Cook the tails until the skin is very red. Halfway through the cooking time, use a tongs to turn the tails and brush the herb butter onto the meat.

The meat should be very white and tender when it's done

Step 5. Take the tails off the grill and serve them with the herb butter

Use tongs to put the pieces on a serving platter. Add lemon slices and previously prepared herb butter.

  • Grilled lobster is great with grilled vegetables like asparagus or peppers.
  • Store leftovers in the refrigerator for up to four days, in an airtight pot.

Method 4 of 4: Cooking the tails with pepper butter

Step 1. Boil a large pot with salted water

Place a large pot on the stove and fill ¾ of its capacity with water. Cover it, turn the heat on high and wait for the water to start bubbling and steam to come out from under the lid. Finally, carefully remove the cap using gloves and add salt to the water.

Use 1 tablespoon of salt for every 4 cups of water in the pan

Step 2. Add 4 lobster tails and cook for three to ten minutes

Slowly place each thawed cause in the boiling water so it doesn't splash on you. Leave the pan uncovered until the lobster shell starts to turn red. If you insert a toothpick, the meat should be tender. Cooking time varies according to the weight of the tails:

  • Three to five minutes for pieces from 85 to 170 g.
  • Five to six minutes for pieces from 170 to 200 g.
  • Six to eight minutes for pieces from 230 to 290 g.
  • Eight to ten minutes for pieces from 290 to 450 g.
  • Ten minutes for pieces from 450 to 560 g.


if you don't have time to thaw the tails, you can put them frozen even in the pan of boiling water. Cook them for 15 minutes or until they are very red, but keep in mind that this method is not ideal as the meat can become mushy or stick to the skin.

Step 3. Heat the butter with lemon juice, parsley, salt and pepper in another pan

While the tails cook, make a simple sauce. Melt 8 tablespoons unsalted butter in a small saucepan. Put out the fire and add:

  • 4 ½ teaspoon of lemon juice.
  • ¼ cup of chopped fresh parsley.
  • 1 teaspoon of salt.
  • 2 teaspoons of freshly ground black pepper.
Cook Frozen Lobster Tails Step 19

Step 4. Use a tongs to take the tails out of the pan and serve them with the pepper butter

Turn off the pot with boiling water and remove the lobster with a tongs. Place the tails on a platter along with the butter and the chosen side dishes. You can serve the meat with lemon wedges, baked potatoes or steamed broccoli, for example.

Store leftover lobster in the refrigerator, in an airtight container, for up to four days


  • You can double or triple the recipe if you want to make a larger amount of lobster tail.
  • The tails tend to fold inwards after cooking. If you want them to be straight, run a wooden toothpick long through each one before cooking.
  • You can defrost them in the microwave, but you need to keep an eye out for the meat to start cooking.

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