You can enjoy frozen lobster tails any time of the year.It’s important to thaw the lobster tails in order to get the best texture.You can either cook them or broil them.Use butter with herbs or freshly cracked pepper to serve with your lobster tails.
Step 1: You should get your lobster tails out of the freezer one day before you cook them.
As you plan on cooking, take as many tails as you can.If you need to hold off on cooking them, you can always refreeze them if you change your mind.You can find lobster tails in the freezer aisles of the grocery store.They may be in a case at a meat counter.
Step 2: The tails should be arranged on a plate with a single layer covering them.
If you place the tails on a plate or a bowl, they won’t be stacked.They don’t absorb flavors in the fridge if they’re wrapped with plastic.The tails can be left in the package if they are already in a single layer.As the tails thaw, the wrapper will prevent juices from leaking into the fridge.
Step 3: It’s best to keep the tails refrigerated for 24 hours or until they thaw completely.
You should check on the lobster tails after you’ve washed them.To bend a tail, remove the wrapping.It should be flexible and bend easily if it’s completely defrosted.If the tail is still cold, keep it out of the air for another two hours.
Step 4: Kitchen shears can be used to cut through the top of each tail.
Get out a pair of kitchen shears and put the defrosted tails on your work surface.Hold the tail firmly and cut through the shell.Try to keep the meat in a single piece so you don’t get to the tail fin.If you don’t have kitchen shears, you can use a sharp knife.
Step 5: Pull open the shells to see the meat.
To pull apart the shells you just cut, use your fingers.You should be able to see the meat of the lobster, but you don’t want to pull it too hard.The meat should look like it’s sitting on top of the shell, which will protect it as it cooks.
Step 6: The broiler should be turned to “high” after adjusting your oven rack.
It’s a good idea to move the oven or Broiler rack so that it is at least 3 inches below the broiler element.The broiler needs to be turned on to its highest setting.
Step 7: In a small bowl, put the garlic powder, smoked paprika, and white pepper.
Put garlic powder, smoked paprika, and white pepper in a bowl and stir until the spices are incorporated.It’s important to use garlic powder since fresh garlic would burn under the heat.
Step 8: Put 2 tails on a sheet and season them with spices and butter.
Put the tails on the baking sheet or dish and sprinkle the spices over them.Put 1 small piece of butter on each of the tails.The butter will flavor the lobster tail.
Step 9: Broil.
The seasoned lobster tails should be on the rack that’s 3 inches below the broiler element.The meat needs to be cooked until it’s completely white.If the tails have finished cooking, stick a skewer into them.You should be able to slide the skewer out with ease.
Step 10: The lobster tails are served with clarified butter.
Remove the baking sheet by wearing oven mitts.To serve hot lobster tails, use tongs to transfer them to plates.According to your taste, you may want to sprinkle some salt over the tails.You can use the leftover broiled tails within four days.
Step 11: To cook on the grill, use a charcoal or gas grill.
The grill’s burner should be turned on to medium-high.If you’re using a charcoal grill, make sure the chimney is filled with briquettes.Dump the coals on the grill grate once they are hot and ashy.
Step 12: In a bowl, put the butter, herbs, garlic, hot sauce, and pepper.
While the grill is heating, put 8 ounces of softened unsalted butter into a bowl and mix in chopped chives, chopped fresh tarragon leaves, 1 clove of garlic, and 1 dash of hot sauce.While the lobster tails cook, cover the bowl with a plate or plastic wrap and place it at room temperature.
Step 13: Put a skewer through the tails and use olive oil to brush them.
Put a metal skewer through the length of each lobster tail.Sprinkle salt on the meat of the lobster tails after brushing them with olive oil.The skewers will keep the lobster’s tails from curling.The lobster tail meat won’t stick to the grill if the olive oil is used.
Step 14: The lobster tails can be Grilled for 9 to 10 minutes.
Put the tails on the grill.The shells will turn bright red when the tails are cooked.To brush herb butter on the meat, use tongs to flip them over at the halfway point.Once it’s cooked, the meat should be tender.
Step 15: The tails should be taken off of the grill and served with herb butter.
The tails should be transferred to the serving plate with tongs.Put the fresh lemon and herb butter in a container.The grilled lobster can be enjoyed with grilled vegetables.The tails should be refrigerated for up to four days.
Step 16: Bring the pot of water to a boil.
Set a large pot on the stove and fill it with water.Turn the burner to high after putting a lid on the pot.When the water starts to boil, you can see steam escaping from under the lid.Add salt to the water and then remove the lid.You should use 17 grams of salt for every 4 cups of water you add to the pot.
Step 17: Bring 4 tails to the boil for a few minutes.
Slowly lower the lobster tails into the boiling water.Put the lid on the pot and boil the tails.Once the meat is done cooking, it should be tender.You’ll need to boil the tails for 3 to 6 ounces and 6 to 7 ounces.
Step 18: The butter should be heated with lemon juice, parsley, salt, and pepper.
A dipping sauce can be made while the tails are boiling.The unsalted butter should be melted in a small pot on the stove.When the burner is turned off, stir in: lemon juice, chopped parsley, salt, and freshly ground black pepper.
Step 19: Remove the tails and serve them with pepper butter.
Turn off the burner and use tongs to remove the tail from the water.Your choice of sides and pepper butter will be on the serving platter.You could serve the tails with baked potatoes or steamed broccoli.You can keep leftover lobster tails in a container for up to 4 days.