You can enjoy frozen lobster tails at any time of the year.It's important to thaw the lobster tails since cooking them will make them tough.You can either grill or boil them.To serve with your lobster tails, mix butter with herbs or freshly cracked pepper.
Step 1: One day before you want to cook the lobster tails, get them out of the freezer.
As you cook, take as many tails as you can.If you change your mind and need to hold off on cooking them, you can always refreeze them in the fridge.You can find lobster tails in the seafood section of the grocery store.They might be in a case at a meat counter.
Step 2: Put the tails on a plate and cover them.
The tails should be placed on a plate or bowl.Wrap them with plastic so they don't get stuck in the fridge.You can leave the tails in the package if they are already in a single layer.As the tails thaw, the wrapper will prevent juices from leaking in your fridge.
Step 3: It's best to keep the tails refrigerated for 24 hours.
You have to check on the lobster tails after a day.Try to bend the tail by removing the wrapping.It should bend easily if it's completely defrosted.If the tail is still cold, keep it refrigerated for another two hours and check it again.
Step 4: Kitchen shears can be used to cut through the top shell.
Get out a pair of kitchen shears when you put the defrosted tails on the work surface.While you cut through the shell, hold the tail firmly.Try to keep the meat in a single piece so you don't get to the tail fin.You can use a sharp knife if you don't have kitchen shears.
Step 5: Pull the shells open to see the meat.
To pull apart the shells you just cut, use your fingers.You should be able to see the meat of the lobster, but you don't want to tear the shell off.The meat should look like it's sitting on top of the shell to protect it as it cooks.
Step 6: The broiler should be turned to high when you adjust the oven rack.
It's a good idea to move your oven or broiler rack so that it is at least 3 inches below the broiler element.The Broiler should be turned on to its highest setting.
Step 7: In a small bowl, put the garlic powder, smoked paprika, and white pepper.
Put garlic powder, smoked paprika, and white pepper into a bowl and stir until the spices are incorporated.It's important to use garlic powder since fresh garlic would burn under the heat.
Step 8: Put 2 tails on a sheet and season them with butter and spices.
Sprinkle the spices over the tails on the baking sheet or dish.Cut 21 g of butter into 2 pieces and put 1 small piece on each tail.The butter will make the lobster tail taste better.
Step 9: Broil.
There is a sheet of seasoned lobster tails on the rack.The tails should be cooked until they are completely white.If you stick a skewer into the meat, you can see if the tails have finished cooking.You should be able to slide the skewer out if it's tender.
Step 10: The lobster tails should be served with clarified butter.
Remove the baking sheet by wearing oven mitts.The hot lobster tails can be served with clarified butter.If you like salt, you may want to sprinkle it over the tails.You can use leftover broiled tails within 4 days if you store them in an airtight container.
Step 11: To cook on a grill, use a charcoal or gas grill.
The gas grill's burners should be turned on to medium-high.If you're using a charcoal grill, fill a chimney with briquettes and light them.Once the coals are hot, dump them on the grill grate.
Step 12: In a bowl, put the butter, herbs, garlic, hot sauce, and pepper.
While the grill is heating, put 8 ounces of softened unsalted butter into a bowl and mix in chopped chives, chopped fresh tarragon leaves, 1 clove of garlic, and a dash of hot sauce.You can cover the bowl with a plate or plastic wrap and leave it at room temperature while the lobster tails cook.
Step 13: You can brush the tails with olive oil if you stick a skewer through them.
Remove the lobster tails and place a metal skewer through them.Sprinkle salt on the meat of the lobster tails after brushing them with olive oil.The skewers will keep the lobster's tails from curling.The olive oil will stop the meat from sticking to the grill.
Step 14: The lobster tails can be grilled for 9 to 10 minutes.
Put the tails on the grill and cover it.The shells will turn bright red when the tails are cooked.To brush herb butter on the meat, use tongs to flip them over at the halfway point.Once cooked, the meat should be tender and white.
Step 15: The tails should be taken off the grill and served with herb butter.
To transfer the tails, use tongs.Put out wedges of fresh lemon and herb butter.The grilled lobster can be served with grilled vegetables.The tails can be refrigerated for up to 4 days.
Step 16: Bring the large pot of water to a boil.
Put a large pot on the stove and fill it with water.Turn the burner to high when you put a lid on the pot.When the water starts to boil, you can see steam escaping from the lid.If you want to season the water, you need to remove the lid and add salt.Use 17 g of salt for every 4 cups of water you add to the pot.
Step 17: boil the tails for 3 to 10 minutes.
Slowly lower the lobster tails into the boiling water.Put the lid on the pot and boil the tails.Once it's cooked, the meat should be tender.You'll need to boil the tails for 3 to 6 ounces, for 6 to 7 ounces and for 8 to 10 ounces.
Step 18: In a separate pot, cook the butter with lemon juice, parsley, salt, and pepper.
You can make a dipping sauce while the tails are boiling.Unsalted butter can be melted in a small pot on the stove.When the burner is turned off, stir in: lemon juice, chopped parsley, salt, and freshly ground black pepper.
Step 19: Remove the tails and serve them with pepper butter.
Turn off the burner and use tongs to remove the tail from the water.Set them on a platter with your choice of sides.You can serve the tails with wedges of lemon, baked potatoes, or steamed broccoli.The lobster tails can be refrigerated for up to 4 days.