Cooking Frozen Lobster Tails
Cooking Frozen Lobster Tails
Servings vary
5-15 min.
active cooking time (depending on weight of tail and cooking method)
Try this elegant option alongside a steak for the ultimate surf-and-turf meal, or use one of these cooking methods to prepare the meat for other recipes, like lobster mac and cheese or lobster rolls.
Ingredients
- frozen lobster tails
- water, for boiling
- salt, for boiling (optional)
- Kowalski’s Unsalted Butter, melted, for broiling or baking
- Clarified (Drawn) Butter (recipe below), for serving
Directions
To BOIL lobster tails:
- Completely thaw lobster tails in the refrigerator.
- In a large stockpot, bring enough water to a boil to cover lobster tails; add 1 tbsp. salt for each quart of water, if desired.
- Place thawed tails in boiling water; when water returns to a boil, cover and reduce heat. Simmer lobster tails for 5 min. for a 4 oz. tail (do not boil); add 1 min. for each additional ounce.
- Remove tails from pot and plunge them into an ice bath to stop the cooking; drain.
To BROIL or BAKE lobster tails:
- Completely thaw lobster tails in the refrigerator.
- Using kitchen shears, cut each lobster tail lengthwise down the center of the hard top shell. Using a sharp knife, cut down through the center of the tail meat, keeping the soft undershell intact.
- Spread shells open; place on a broiler pan. Brush lobster meat with melted butter; sprinkle with salt.
- Broil 4-6" from the heat or bake in a preheated 350° oven until meat is firm (10-15 min., depending on size).
CLARIFIED (DRAWN) BUTTER: In a small saucepan, melt desired amount of Kowalski’s Salted Butter over low heat. Remove from heat; let stand until butter separates (2-3 min.). Spoon clear butter into a serving dish; discard milky solids. Serve warm.
