How to Cook Lobster from Frozen? | Frozen Lobster Made Easy

Imagine transforming your kitchen into a seaside bistro with the aroma of fresh lobster tantalizing your senses. Cooking lobster may seem like a luxury reserved for restaurant chefs, but with this guide, you’ll learn the surprisingly simple steps to perfecting lobster from frozen. Lobster’s succulent, buttery meat is a delight to many, and understanding how to cook lobster from frozen allows you to indulge in this exquisite seafood at a moment’s notice.

In this guide, we’ll unravel the mysteries of preparing frozen lobster, ensuring that you can produce a restaurant-quality dish without the need to book a reservation. From selecting the best frozen specimens to achieving that perfect tenderness, we’ll cover everything you need to know. You’ll discover different techniques for thawing and cooking your lobster, tips to enhance its natural flavors, and the best practices to ensure it remains tender and juicy.

Whether it’s for a special occasion or a simple weeknight dinner, learning how to cook lobster from frozen is a valuable skill that will impress your guests and satisfy your seafood cravings. So, let’s embark on this culinary journey and unlock the secret to a perfectly cooked lobster every time.

Thawing Frozen Lobster

Thawing Frozen Lobster

Properly thawing frozen lobster is an important first step before cooking. There are a couple safe methods for thawing frozen lobster without damaging the texture or causing bacteria growth:

EntityAttributeValue
Refrigerator thawingMethodPlace frozen lobster in refrigerator to thaw overnight
Cold water bathMethodSubmerge bagged frozen lobster in cold water, changing water every 30 mins until thawed

The refrigerator method is slower but requires little effort – just take the frozen lobster out of the freezer and place it in the refrigerator to thaw overnight before cooking.

A cold water bath thaws the lobster faster. Place the frozen lobster in a sealed bag or container and submerge it in cold water. Change the water every 30 minutes so it stays cold. The lobster should be thawed in 1-2 hours.

Cooking Lobster Methods

There are a few great options for cooking thawed frozen lobster. The main methods are boiling, steaming, and grilling. Let’s explore each method:

Boiling Method

Boiling is a popular cooking method that infuses the lobster meat with flavor. Follow these steps:

  1. Fill a large pot with water and add 2 tablespoons salt per quart of water. The salt seasons the lobster.
  2. Bring the salted water to a rolling boil.
  3. Add the thawed lobster and cook according to size:
    • 8-10 minutes for 1 pound lobster tails
    • 10-15 minutes for 1-1.25 pound lobsters
    • Add 3-5 minutes for each additional pound
  4. Use tongs to transfer cooked lobster to a bowl. Serve with drawn butter or other sauce.

Boiling imparts great flavor! Now let’s look at another healthy cooking method – steaming.

Steaming Method

Steaming cooks the lobster gently using steam heat. Here’s how:

  1. Fill a large pot with 2-3 inches of water (no need to add salt).
  2. Bring the water to a boil over high heat.
  3. Place a steaming basket or colander in the pot over the water.
  4. Add the thawed lobster and steam covered:
    • 8-12 minutes for 1 pound lobster tails
    • 10-15 minutes for 1-1.25 pound lobsters
    • Add 3-5 minutes for each additional pound
  5. Use tongs to transfer the steamed lobster to a bowl. Enjoy plain or with lemon butter.

Grilling Method

Grilling adds delicious charred flavor to lobster. This works best for lobster tails and chunks rather than whole lobsters.

  1. Preheat a grill to medium-high heat, about 400°F.
  2. Grill the lobster tails flesh-side down for 2-3 minutes until opaque.
  3. Flip over and grill 2-3 minutes more until lightly charred.
  4. Baste with butter and grill 1 minute to coat. Enjoy!

Grilled lobster is tasty and fun to eat outdoors. Now that you know how to boil, steam, and grill lobster, how do you choose the right method?

Choosing the Right Method

The best lobster cooking method for you depends on a couple factors:

  • What flavor do you prefer? Boiling amps up seasoning, steaming highlights natural sweetness, and grilling adds char.
  • What’s your cooking setup? Steaming just needs a pot with a lid while grilling requires an outdoor grill.

Think about your taste preferences and equipment to decide on boiling, steaming, or grilling thawed frozen lobster.

Reheating Leftover Lobster

Reheating Leftover Lobster

Got extra cooked lobster? Here are tips for safely reheating and serving leftover lobster:

  • Store cooked lobster for up to 2 days in the refrigerator.
  • Reheat in the microwave or oven until heated through, 1-2 minutes.
  • Fried lobster is also delicious – coat in breadcrumbs and pan fry in butter until crispy.
  • Make lobster rolls by mixing lobster meat with mayo, lemon, and herbs and serve on split-top buns.
  • Use in pasta, soups, mac and cheese, tacos – get creative with leftovers!

I hope these tips help you cook delicious lobster from frozen. Let me know if you have any other lobster cooking questions.

How to Cook Lobster from Frozen? | Frozen Lobster Made Easy

  • Preparation: 10 h
  • Cooking: 15 min
  • Ready in: 10 h 15 min

Instructions

  1. This is the most important step! Plan ahead and thaw the lobster in the refrigerator for 24 hours. Submerge the frozen lobster tails (in a sealed plastic bag) in a large bowl filled with cold water in the refrigerator. Do not thaw at room temperature or in the microwave.
  2. Fill a large pot with enough water to comfortably submerge the lobster tails (or whole lobster). Bring the water to a rolling boil. Add a generous amount of salt - a good rule of thumb is 1 tablespoon of salt per quart of water. You can also add your favorite seafood seasoning or fresh herbs to the water for extra flavor.
  3. Once the water is boiling, carefully add the lobster tails (or whole lobster). Tip
  4. Cook for 4-5 minutes per tail, depending on thickness.
  5. Cook for 10-12 minutes per pound, or until the flesh is opaque and cooked through.
  6. The best way to check if the lobster is cooked is to look at the flesh. It should be opaque and pearly white, not translucent. You can also insert a thermometer into the thickest part of the tail - the internal temperature should reach 145°F (63°C).
  7. Once cooked, immediately transfer the lobster to a large bowl of ice water to stop the cooking process and prevent overcooking. Let it cool for a few minutes before serving.
  8. Drain the lobster and arrange on a platter. Crack the claws and tail using kitchen shears or a lobster cracker. Serve with lemon wedges and clarified butter for dipping.

Notes

  • Cooking times may vary depending on the size and thickness of the lobster tails.
  • Be careful not to overcook the lobster, as it can become tough and rubbery.
  • You can also steam or grill lobster instead of boiling it.
  • Leftover lobster can be stored in the refrigerator for up to 2 days.

Nutritional Information

  • Per serving
  • Energy: 90 kcal / 376 kJ
  • Fat: 1 g
  • Protein: 19 g
  • Carbs: 0 g