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 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.
The ideal way to cook a frozen whole lobster is to thaw the lobster entirely, then to cook it in saltwater for up to 15 minutes depending on the weight of the lobster. The boiling water should be a 2 percent salt mix; for example, if using 6 quarts of water, then add about 4 tablespoons of salt.
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.
Medium-sized lobsters tails cook in only eight to 12 minutes when immersed in salted, boiling water, according to Better Homes and Gardens. Smaller or larger tails require slightly shorter or longer cooking times. The shells turn bright red when the lobster tails are done.
One way to bake lobster tails is to cover the tail meat with seasoned butter, wrap each one in foil, and bake until the meat is firm and opaque. Another option is to stuff the tails with a buttery lobster and cracker mixture, and bake until golden brown.
The best way to thaw frozen fish is to plan ahead and defrost it overnight in the refrigerator. Although there are faster methods available, this one best prevents loss of moisture.
One of the most common methods for cooking large lobster tails is to bake them in the oven. While baking, the cook can add seasoning, butter and garlic for flavor.
Crab meat should be thawed by placing it in a refrigerator and leaving it overnight. If the crab is needed more quickly, it can be defrosted in a sink full of cold water.