Why You Should Always Thaw Frozen Lobster Tails Before Cooking - Tasting Table

"Frozen lobster tails can be serious stress-savers, since you don't have to worry about butchering the expensive shellfish or having them go bad in the fridge. The only inconvenience is the thawing process, but it absolutely cannot be skipped. Try to cook lobster tails from frozen, and you'll end up with a chewy disappointment. Lobster meat is delicate, and proper thawing allows for gentle, consistent cooking."

"Most major mistakes to avoid when defrosting seafood apply to lobster tails, including submerging them in warm or hot water or using the microwave. Both methods toughen the flesh before you even start cooking. And if your tails are vacuum-sealed, avoid a dangerous seafood defrosting mistake by removing them from the plastic package. The best way to defrost lobster tails is to place them on a dish and leave them in the refrigerator for 12 to 24 hours."

Frozen lobster tails save money and reduce waste, but thawing is essential to avoid chewy, tough meat. Gentle, consistent defrosting preserves delicate lobster texture and ensures even cooking. Avoid submerging in warm or hot water and avoid microwaves, as both methods toughen flesh. Remove vacuum seal before defrosting. The ideal method is refrigerator thawing on a dish for 12 to 24 hours. For faster thawing, use an airtight bag submerged in cold water with water changed every 15 minutes, or leave at room temperature for a few hours. Cook quickly—many methods finish under 15 minutes—and remove from heat promptly to avoid overcooking.

Read at Tasting Table