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Scared of cooking frozen lobster tails at home? Don’t worry, you’re not alone. Almost 50% of our customers aren’t confident in their lobster tail cooking skills. But here’s the thing—cooking lobster isn’t just for fancy restaurants. With the right techniques you can have buttery, tender lobster tails in your own kitchen.

I remember when I was a kid growing up in Maine helping my grandfather unload lobster traps on the dock. The salty ocean air, the sound of the waves slapping against the boat—it’s all still fresh in my memory. He used to say, “A lobster’s only as good as the hands that prepare it.” Back then we didn’t have fancy thermometers or online recipes—we just knew how to cook by feel. But today I’m here to make it easier for you.

In this guide I’ll show you everything you need to know to cook frozen lobster tails to perfection. From proper thawing techniques to 5 foolproof cooking methods—broiling, baking, grilling, boiling, and steaming—you’ll learn how to turn those tails into something amazing. And I’ll share expert tips on serving, pairing and making the most of your Maine lobster experience.

So grab your lobster tails, roll up your sleeves and let’s get cooking!

How to Properly Thaw Frozen Lobster Tails

Before cooking your lobster tails, proper thawing is essential for the best texture, flavor, and to prevent the meat from sticking to the shell.

Refrigerator Method (Recommended)

The slow-thaw refrigerator method is best for preserving the lobster’s delicate texture and flavor:

  1. Place in container: Put your frozen lobster tails in a leak-proof container to catch any liquid.
  2. Refrigerate overnight: Allow 24 hours for the tails to thaw completely in your refrigerator.
  3. Check for flexibility: Properly thawed tails should feel flexible when gently bent.

Quick-Thaw Method

If you’re short on time, you can use this faster method:

  1. Seal in waterproof bag: Place the frozen tails in a sealed plastic bag.
  2. Submerge in cold water: Place the bag in a bowl of cold water.
  3. Change water regularly: Replace the water every 15-30 minutes.
  4. Thaw time: Allow 30-60 minutes for smaller tails and up to 90 minutes for larger ones.

IMPORTANT: Never use warm or hot water to thaw lobster tails, as this can begin cooking the meat unevenly and affect texture. Also, avoid microwave thawing, which can partially cook and toughen the delicate meat.

Preparing Lobster Tails for Cooking

Once your lobster tails are properly thawed, follow these steps to prepare them for cooking:

Cleaning Lobster Tails

  1. Rinse thoroughly: Wash the tails under cold running water.
  2. Remove the vein: Using kitchen shears or a sharp knife, cut along the top of the shell and remove the dark vein (digestive tract) running through the tail meat.

Butterflying Lobster Tails (Recommended for Broiling, Baking, and Grilling)

This presentation method exposes the meat for even cooking and creates an impressive restaurant-style appearance:

  1. Cut the shell: Using kitchen shears, cut through the top of the shell lengthwise, starting from the thick end and stopping just before the tail fin.
  2. Expose the meat: Gently spread the shell apart and lift the meat slightly above the shell, keeping it attached at the tail fin.
  3. Rest on shell: Close the shell underneath so the meat rests on top of the shell.

PRO TIP: For an extra-special presentation, make a shallow cut along the top of the exposed meat and gently spread it open to create a “butterfly” effect that will cook more evenly.