To eat a lobster tail, take a sharp knife and cut down the middle into the part of the lobster's underside that is made of a white or translucent material, starting at the end of the tail. From here, the tail splits open, making the meat easily accessible.
According to the U.S. Department of Agriculture, it is okay to refreeze chicken that has already been cooked. Freezing stops the growth of bacteria and mold.
Lobster tails can be frozen after they have been cooked. The Maine Lobster Marketing Collaborative offers instructions for freezing meat still in the shell and meat picked from the shell.
To cook lobster tails, add four 8-ounce lobster tails to 6 cups boiling, salted water, then simmer for about 10 to 12 minutes. The shells should turn bright red, while the meat should be tender when prodded with a fork. Adjust the cooking time for smaller or larger lobster tails.
It is not recommended to immediately cook frozen lobster tails - instead, Better Homes and Gardens suggests defrosting them first. Allowing the frozen tails to thaw in the refrigerator overnight (8-10 hours) will ensure that the meat is tender.
One easy recipe for lobster tails is broiling, where you expose the meat in the shell, coat it with olive oil or butter, and place it under an oven broiler for approximately 10 minutes. Also try baking butter-coated lobsters in an oven at 350 degrees Fahrenheit for 15 minutes.
Some good lobster tail recipes are Grilled Lobster Tail with Tarragon-Lemon Vinaigrette and Broiled Lobster Tail with Sauce Armoricaine. The grilled lobster serves four to eight, while the broiled lobster serves one.
Ground beef may be refrozen after thawing, provided that it has been thawed in the refrigerator. Other methods of thawing may present a health concern.
One good recipe for frozen lobster tail is grilled lobster tails with chive butter. A simpler way to prepare frozen lobster is to make basic broiled lobster tails.
Although there may be a noticeable loss of flavor and quality due to lost moisture during thawing, deer meat can generally be refrozen once thawed, according to the U.S. Department of Agriculture. Any foods left at room temperature for more than 2 hours after thawing should not be frozen, however.