Lobster tails are one of the favorite dishes of shellfish lovers around the world. Freezing lobster tails at the peak of their freshness is a great way to preserve the taste and texture of its meats. It is also a good way to be able to eat lobster anytime, anywhere. However, it is important to defrost the lobster tails properly before cooking them. Depending on the time available, you can let them defrost for a day in the refrigerator, use cold water to defrost them faster, or put them in the microwave to have them defrost in minutes.
Steps
Method 1 of 3: Thaw the Lobster Tails in the Refrigerator
Step 1. Defrost the lobster tails in the refrigerator for the best possible result
If time permits, let them defrost for a full day in the refrigerator to make sure they are evenly firm and tasty. If you decide to use this method, make sure you have enough time to let them thaw completely naturally.
By letting the lobster tails defrost in the refrigerator for 24 hours you will also be sure that the pulp will not stick to the shell
Step 2. Place the lobster tails on a plate without discarding them
If they are in a container, take them out and place them on a plate, but don't take them out of the wrapping paper. The wrapper will collect the juices released by the lobster tails as they thaw. Make sure the plate is large enough to accommodate them all comfortably.
Don't overlap the lobster tails, or they won't thaw evenly
Suggestion:
If the lobster tails are not wrapped in a wrapper, cover them with a sheet of cling film to prevent them from coming into contact with other foods in the refrigerator.
Step 3. Put the dish in the refrigerator
After arranging the lobster tails, place the dish in the lower part of the refrigerator. Make sure there is enough space around the dish for the lobsters to remain undisturbed until they are completely thawed.
Step 4. Let the lobster tails thaw for 24 hours in the refrigerator
Let them thaw for a full day before using them. If you cook them before they are completely thawed, the pulp will be tough and chewy. Take them out of the refrigerator and check that they are completely thawed by touching the pulp where it is exposed, at the end of the tail, so as not to have to cut the carapace.
- Use lobster tails right away and don't refreeze them, otherwise they could become contaminated with bacteria and spoil.
- If after 24 hours the lobster tails are still not completely thawed, put them back in the refrigerator and wait another 6 hours before checking them again.
- If you are going to use lobster juices, do so immediately before they go bad.
Method 2 of 3: Thaw Lobster Tails with Cold Water
Step 1. Use cold water to defrost lobster tails more quickly
If you don't have time to let them defrost naturally in the refrigerator, you can use the cold water method to speed up the defrosting process. Frozen lobster tails will thaw faster, but the flesh may stick to the carapace during cooking.
If you want to use this method, make sure you have the ability to change the water the lobster tails are immersed in often
Step 2. Place the lobster tails in a large plastic bag
Use a plastic bag that can be airtight and arrange them so they form a single layer. Do not overfill the bag, otherwise the lobster tails may thaw unevenly. Use more than one bag if there isn't enough space.
- Remove as much air as possible from the bag before sealing it so that once immersed in water it does not tend to float.
- Make sure the bag is completely sealed so that no water gets inside.
Suggestion:
if the lobster tails are already sealed in a plastic bag, leave them inside the package.
Step 3. Fill a large pot of water
Use a pot that is large enough to allow you to keep the lobster tail bag completely submerged and fill it with cold water. There is no need to add ice to cold water, just make sure it is not hot otherwise the lobster flesh may lose its typical firm texture.
If you don't have a large enough pot, you can fill a bucket or basin with cold water
Step 4. Immerse the lobster tail bag in cold water
Place it in the pot and make sure it is completely submerged in the water. Check that the water does not get inside, otherwise it will dilute the juices of the lobster.
Step 5. Let the lobster tails thaw in cold water for 30 minutes
When the time is up, take the bag out of the water and check if the lobster tails have thawed completely by touching them where the flesh is thickest. If not, reseal the bag and change the water in the pot before submerging it again.
- Emptying the pot and filling it with cold running water allows the lobster tails to come to room temperature as quickly as possible.
- Do not leave the pan exposed to direct sunlight as the heat could alter the texture of the lobster.
Step 6. Change the water every half hour until the lobster tails are completely thawed
Total time required may vary by size. From time to time set 30 minutes on the kitchen timer, take the bag out of the water and check the lobster tails. Touch the flesh where it is exposed, in the final section of the tail, so you don't have to carve the carapace until it's time to cook or eat the lobster.
- If the lobster tails aren't completely thawed yet, change the water in the pot and submerge the bag again.
- Cook the lobster tails as soon as they have thawed and do not refreeze them, otherwise they could become contaminated with bacteria and spoil.
Method 3 of 3: Defrost the Lobster Tails in the Microwave
Step 1. Thaw the lobster tails as quickly as possible
The microwave should only be used as a last resort if you don't have time to let the queues defrost for a day in the refrigerator or use cold water. There is a risk that the lobster will partially cook using the microwave, so be careful not to leave it in the oven for too long.
Microwaving could alter the texture of the lobster and make it harder
Step 2. Place the lobster tails on a microwave-safe dish
Use a plastic or glass dish that is suitable for microwaving, remove the lobster tails from their packaging and arrange them on the dish in a single layer so that they defrost evenly.
Do not overlap the lobster tails inside the dish
Step 3. Thaw the lobster tails for 3 minutes using the microwave's "defrost" function
If your microwave has a "defrost" function, select it and defrost the lobster tails for 3 minutes to avoid the risk of cooking them. You shouldn't hear any sizzling or crackling sounds. If not, it means you have left them in the microwave for too long.
Suggestion:
if your microwave does not have a "defrost" function, use the standard cooking mode and heat the lobster tails at short intervals (maximum 1 minute).
Step 4. Check the lobster tails
When 3 minutes are up, remove the dish from the microwave and check the thickest part of the largest lobster tail to determine if it is already completely thawed. The middle section should be at room temperature and there should be no ice crystals or parts that are still frozen.
- To avoid cutting the carapace before cooking or eating the lobster, you can touch the pulp where it is exposed, at the end of the tail and make sure there are no parts still frozen.
- If the pulp is still partially frozen, put the tails back in the microwave and let them defrost for another minute while continuing to use the "defrost" function. When the time runs out, check and repeat until the pulp is completely thawed.
Step 5. Cook the lobster tails immediately
Lobster flesh may have begun to cook in the microwave, so you'll need to finish cooking immediately to prevent it from spoiling. When all the tails are completely thawed, cook them immediately for the best possible result in terms of taste and texture.
