Lobster tails make a delicious appetizer. Frozen lobster tails can be enjoyed any time of year. To get the best texture, it is very important to thaw it first because if it is cooked frozen, the lobster tail will be chewy and tough. Next, you can grill, bake, or boil them. Serve the lobster tails with butter topped with spices or ground pepper, and enjoy!
Ingredients
Grilled Lobster Tail with Garlic and Paprika
- 2 thawed lobsters
- 1 tbsp. (20 grams) butter, divided
- 1 tsp. (2 grams) garlic powder
- 1 tsp. (2 grams) smoked paprika
- tsp. (1 gram) white pepper
- Salt to taste
- Clarified butter (clarified butter), for serving
Produces 1-2 servings
Grilled Lobster Tail with Seasoned Butter
- 4 thawed lobsters
- 8 tbsp. (112 grams) salted butter, at room temperature
- 2 tbsp. (6 grams) chives, chopped
- 1 tbsp. (2 grams) fresh tarragon leaves, chopped
- 1 clove garlic, chopped
- spicy sauce
- Ground black pepper, to taste
- Olive oil, for burning
Makes 2-4 servings
Boiled Lobster Tail with Pepper Butter
- 4 thawed lobsters
- 8 tbsp. (112 grams) unsalted butter
- 4 tsp. (22 ml) lemon juice
- 5 grams chopped fresh parsley
- 1 tsp. (5 grams) salt
- 2 tsp. (4 grams) ground black pepper
Makes 2-4 servings
Step
Method 1 of 4: Defrosting and Preparing the Lobster Tail
Step 1. Remove the lobster tails from the freezer the day before cooking
Take the tail in the amount you want to cook. Remember, if thawed in the refrigerator, the lobster tails can be put back in the freezer to freeze if you change your mind and don't cook it.
Look for lobster tails in the seafood section of the supermarket. Some butcher counters may also provide it
Variation:
If you don't have much time, put the lobster tails in a plastic bag that can be tightly closed. Cover the plastic bag, then soak in cold water for about 30 minutes. Change the water every 30 minutes until the lobster tails are completely melted. You should cook it right after the lobster tails have melted.
Step 2. Arrange the lobster tails on the baking sheet in a single layer and cover
Place the lobster tails on a plate or bowl so they don't pile up. Next, wrap the lobster tails in plastic wrap so they don't absorb the aromas in the fridge when you defrost them.
If the lobster tails have been packaged separately, you can leave them wrapped in the package. The packaging will prevent the liquid from flowing into the refrigerator when the lobster tails are thawed
Step 3. Leave the lobster tails in the refrigerator for 24 hours or until the meat is thawed
Check the lobster tails one day later. Open the wrapper and try to bend one of the lobster tails. Once melted, the lobster tail will be flexible and easy to bend.
If the lobster tails are still cold or stiff, leave them in the refrigerator for another 2 hours before checking again
Step 4. Cut off the top shell of the lobster tail using kitchen shears
Place the melted lobster tail on a work surface and take clean kitchen shears. Hold the lobster tail firmly as you cut the shell lengthwise. Avoid hitting the flesh to keep the lobster tail intact, and stop cutting before you reach the tail fin.
If you don't have kitchen scissors, use a sharp knife carefully
Step 5. Pull the lobster tail shell until the flesh is exposed
Use your fingers to gently pull on the freshly cut shell. Doing so will expose the lobster meat, but don't pull too hard to prevent the shell from coming off.
The lobster meat will look like it's sitting on top of the shell, which will protect it when it's cooked
Method 2 of 4: Roasting Lobster Tail with Garlic and Paprika
Step 1. Set the oven rack and set the broiler to " high"
Move the oven rack or toaster rack so that it is about 8 cm below the grill element. Next, turn the grill to its highest setting.
Step 2. Mix the garlic powder, white pepper, and smoked paprika in a bowl
Add 1 tsp. (2 grams) garlic powder, 1 tsp. (2 grams) smoked paprika, and tsp. (1 gram) of white pepper into a bowl, then stir all ingredients until well blended.
You should use garlic powder, not minced garlic. Fresh garlic will burn if placed under a heating element
Tip:
If you want, you can use 5 grams of your preferred dry seasoning instead. For example, try using Old Bay seasoning or cajun seasoning.
Step 3. Place 2 lobster tails on a baking sheet and add seasoning and butter
Place the lobster tails on a baking sheet or oven-safe plate and sprinkle the seasoning mixture on top. Next, chop 1 tbsp. (20 grams) butter into halves and place each piece of butter on each lobster tail.
The butter will melt and soak into the lobster tail to season it
Step 4. Bake the lobster for 8-10 minutes
Place the baking sheet containing the seasoned lobster tails on a rack about 8 cm below the grill element. Cook the lobster tail until the meat turns white.
Test the lobster tail for doneness by sticking a skewer into the flesh. The meat should be tender and you should be able to pull out the skewers easily
Step 5. Serve the grilled lobster tails with clarified butter
Turn off the grill and remove the pan while wearing oven mitts. Grab the still hot lobster tail with tongs and transfer to a plate. Serve the lobster tails with clarified butter. You can sprinkle a little salt on the lobster tail to taste.
If there are any leftovers, place the grilled lobster tails in an airtight container and store them in the refrigerator. You can use it up to a maximum of 4 days
Method 3 of 4: Baking Lobster Tail with Seasoned Butter
Step 1. Heat a gas or charcoal grill to medium-high heat
Turn the burner on the gas grill to medium-high heat. If using a charcoal grill, put the charcoal in the chimney and turn it on. Once the charcoal is hot and slightly covered in ashes, transfer the coals to the grill.
Step 2. Mix butter, spices, hot sauce, garlic and pepper in a bowl
While waiting for the grill to heat up, add 8 tbsp. (110 grams) softened salted butter in a bowl and add 2 tbsp. (6 grams) chopped green onion, 1 tbsp. (2 grams) chopped fresh tarragon leaves, 1 clove of minced garlic, a little hot sauce, and ground black pepper to taste.
You can cover the bowl with a plate or plastic wrap and set it aside at room temperature while the lobster tails are cooking
Step 3. Plug the skewer into the lobster tail, then apply olive oil
Take 4 thawed lobster tails and stick a metal skewer into the lobster tail lengthwise. After that, apply a little olive oil on the lobster meat and sprinkle salt to taste.
- The skewers prevent the lobster tails from curling when grilled in the grill.
- The olive oil prevents the lobster meat from sticking to the grill.
Tip:
If you don't have metal skewers, soak the wooden skewers in water for about 10 minutes before using them.
Step 4. Bake the lobster for 9-10 minutes
Place the lobster tail in the grill with the meat side down, then close the grill. Grill the lobster tail until the shell turns bright red. Halfway through cooking, carefully turn the lobster tails over with tongs and spread the seasoned butter over the meat.
Lobster meat will be tender and completely white when it is cooked
Step 5. Take the lobster tails from the grill and serve with the seasoned butter
Transfer the lobster tails to a serving plate using tongs. Serve the lobster tails with the lemon wedges and seasoned butter you prepared earlier.
- Grilled lobster works great with grilled vegetables, such as asparagus or bell peppers.
- Place the remaining lobster tails in an airtight container and store in the refrigerator for up to 4 days.
Method 4 of 4: Boiling Lobster Tails with Pepper Butter
Step 1. Bring water to a boil in a large saucepan and add salt
Place the pot on the stove and add of the water. Cover the pot and turn on the stove over high heat. Heat the water until it starts to boil and the steam comes out from under the lid of the pot. Next, open the lid of the pot while wearing oven mitts and add salt to the water.
Use about 1 tbsp. (17 grams) salt for every 1 liter of water in the pot
Step 2. Add 4 lobster tails and boil for 3-10 minutes
Slowly add the 4 lobster tails that have been thawed into the boiling water so the water doesn't splash. Boil the lobster tails without covering the pot until the lobster turns bright red. If you stick a skewer into the lobster tail, the meat will be tender when the lobster is cooked. You should boil the lobster tails by weight:
- 3-5 minutes for lobster tails weighing 85-170 grams
- 5-6 minutes for lobster tails weighing 170-200 grams
- 6-8 minutes for lobster tails weighing 230-285 grams
- 8-10 minutes for lobster tails weighing 285-450 grams
- 10 minutes for lobster tails weighing 450-570 grams
Variation:
If you don't have much time to thaw the lobster tails, put the frozen lobster in boiling water. Boil the lobster tails for about 15 minutes or until they turn bright red. Remember, this method is not recommended because it can make the lobster meat mushy or stick to the shell.
Step 3. Heat the butter along with the lemon juice, salt, parsley and black pepper in another saucepan
When the lobster tails are boiled, you can make a simple dipping sauce. Melt 8 tbsp. (110 grams) unsalted butter in a small saucepan heated on the stove. After that, turn off the stove and add these ingredients:
- 4 tsp. (20 ml) lemon juice
- 5 grams of fresh parsley, chopped
- 1 tsp. (5 grams) salt
- 2 tsp. (4 grams) ground black pepper
Step 4. Take the lobster tails using tongs and serve with pepper butter
Turn off the stove to boil the water and remove the lobster tails using tongs. Place the lobster tails on a serving plate with pepper butter and your favorite side dish. For example, you can serve lobster tails with lemon wedges, baked potatoes, or steamed broccoli.
Place the remaining lobster tails in an airtight container and store in the refrigerator for up to 4 days
Tips
- You can double the recipe by 2 or 3 times if you want to cook a large amount of lobster.
- Lobster tails will usually bend inward when cooked. To keep the lobster tail straight, stick a wooden skewer into the lobster tail lengthwise before you cook it.
- You can thaw frozen lobster tails in the microwave, but you need to be careful so that they don't start the cooking process.
