How to Prepare Frozen Lobster

Lobster is a prized delicacy in many parts of the world. You can occasionally find frozen lobster at supermarkets. It’s not difficult to prepare frozen lobster, and there are several methods you can use to retain the delicious flavor of the lobster meat.

Buy frozen lobster that has never been thawed. Ensure the lobster has been blanched before freezing and stored at a very low temperature of around -18°C.

• If you’re not ready to cook the lobster immediately, you can keep it in a sealed plastic bag in the freezer. If vacuum-sealed, frozen lobster can be kept for up to one year.
• Alternatively, you can purchase fresh lobster. When stored on ice in the refrigerator (not the freezer), live lobster can be kept for several days.

Select high-quality frozen lobster. There are two main types of frozen lobsters – warm water and cold water lobsters. They differ in taste and texture. You can choose between lobster tails or claws, but whole lobsters that haven’t been processed are hard to find.

• Warm water lobsters, also known as spiny lobsters, tend to have less flavor because their meat can be mushy. These lobsters are found in Latin America, the Caribbean, and Florida (USA). Lobster tails from the Caribbean often have yellow spots and stripes.
• Cold water lobsters, such as Maine lobsters, are much tastier. Their meat is whiter, sweeter, and more tender. Naturally, they tend to be more expensive. These lobsters come from South Africa, New Zealand, Australia, and the northeastern United States. If you can't tell the difference, the price can be a clue – cheaper lobsters are usually the warm water variety.
• Frozen lobster claws have less meat compared to tails, so they are generally cheaper. You can find lobster claws in the frozen food section of many supermarkets.
• Avoid lobster tails with black spots or a grayish color, as this could mean the lobster was dead before it was processed.
• If you prefer whole lobster, it’s best to cook it fresh if you can find one.

Buy the right amount of lobster. It’s crucial to know how many people a lobster will serve to make sure everyone gets enough to eat. Lobster tails are packed with meat.

• Note that different regions have varying culinary preferences for how lobster is cooked. For instance, in Canada, lobster is often cooked longer than in France. Each person’s taste matters too. Remember, you can always cook a bit more, but once lobster is overcooked, there's no fixing it. It’s safer to pull the lobster out a little early than leave it in too long.
• Typically, you will need about 500g-700g of lobster per person. You can use whole lobsters, lobster tails, or lobster claws.

Thaw lobster tails. Thawing is a crucial step before cooking lobster, whether it’s a whole lobster, tail, or claw. If you skip this step, the meat will likely be tough after cooking.

• The ideal method is to thaw lobster in the fridge for 24 hours before cooking, or at least overnight. If you're short on time, you can put the lobster in a sealed plastic bag and submerge it in a bowl of water in the fridge. You may need to change the water at least once.
• If you’re in a rush, you can use the microwave to thaw the lobster before cooking. Though it’s better than cooking it frozen, it isn’t as effective as slow thawing. Avoid thawing lobster in warm water or at room temperature. Lobster claws must also be fully thawed before cooking.
• If you need to thaw lobster quickly, put it in a sealed plastic bag and place it in a cold water bath. Change the water every 5-10 minutes, but don’t leave it in for more than 30 minutes. After that, transfer the lobster to the fridge to finish thawing.

For lobster tails, cut through the shell lengthwise. Once thawed and before cooking, use scissors to cut down the middle of the lobster tail shell.

• Insert the tip of the scissors between the shell and the lobster meat, then cut along the top of the tail. Leave the tail tip intact. Pull the lobster meat through the slit you just made, and you'll have a "butterflied" lobster tail.
• Another method is to start at the base of the tail, peel away the soft underside shell, and discard the peeled shell. Bend the tail back towards the body. If you snap a few joints in the shell, the lobster won’t curl up while cooking.

Boiling Lobster. Boiling is the most common method for preparing lobster. Begin by bringing a large pot of water to a boil. You need enough water to fully submerge the lobster tails.

• Add 1 tablespoon of salt per liter of water. Place the thawed lobster tails into the pot, cover the lid, and let it simmer for 5 minutes for a 120g lobster tail (add an additional minute for every 30g more).
• You can tell the lobster is cooked when the shell turns bright red and the flesh becomes tender when pierced with a fork. When fully cooked, the meat will be white. If it is still translucent, put the lobster back into the pot to cook for a little longer.

Grilling Lobster with a Top Broiler. Keep in mind that lobsters grill quickly under a broiler, so be sure to watch carefully to avoid burning.

• Place the lobster tails on a baking tray with the shell facing up. Broil for 4 minutes. Keep the lobster tails about 12 cm away from the heat source.
• If the lobster tails are very large, it’s recommended to split the lobster lengthwise into two portions. Flip the lobster over, brush with butter, and broil the other side for an additional 5 minutes. Serve and enjoy.

Steaming Lobster. Steaming is a healthy method of preparation. Pour water into the pot, filling it to a depth of about 1.2 cm. Add 1 tablespoon of salt and 1 tablespoon of vinegar to the water.

• Place the lobster into the pot and cover. If you are steaming a whole lobster, steam for 10 minutes for a 500g lobster or 7-8 minutes for each additional 500g. Lobster tails will cook faster.
• You can also steam the lobster using a steamer basket. Bring 5 cm of water to a boil in a pot below the steamer basket.

Blanching Lobster. The blanching method is similar to steaming, but the water only reaches just below boiling point. You can enhance the flavor of the lobster by adding herbs and spices.

• Prepare a sufficiently large pot for blanching with a lid, adding ingredients like lemon, onion, and celery, or use chicken broth or vegetable stock for more flavor. Seasonings can be adjusted to taste. The water should be about 3-5 cm deep. Bring it to a boil, then reduce to a simmer for a few minutes.
• Place the lobster in the pot, cover it, and simmer for 7-8 minutes for each 500g of lobster. If the water starts boiling, remove the lobster earlier, but be sure to check if it’s fully cooked. Try to avoid letting the water boil.
• You’ll know the lobster is cooked when its antennae and small legs fall off easily when pulled, and the tail meat turns white. If the meat is still translucent, continue blanching for a few more minutes.

Grilling Lobster on a BBQ. Find the diagonal line at the back of the lobster's head. Use a sharp knife to puncture and split the lobster down the middle.

• Place the lobster on the grill. Put the meat side down on the grill and cook for about 8-10 minutes. There's no need to flip the lobster.
• Brush the lobster with butter or olive oil before grilling. Alternatively, you can thread a metal skewer through the lobster tail and place it on the grill.

Roasting Lobster in the Oven. You can roast lobster tails or even lobster claws in the oven. Start by preheating the oven to 204°C.

• Wrap the lobster claws together in foil and place them on a baking tray. Roast for about 10 minutes.
• When the lobster claws are cooked, they will turn pink. Many grocery stores also sell frozen lobster claws in the freezer section.

• Lobster cooking time is relatively quick, taking around 30 minutes. However, defrosting takes quite a while, so it’s best to plan ahead.
• Use sea salt in the boiling water instead of regular table salt to enhance the lobster’s flavor.
• The fastest and easiest method to cook lobster is by boiling it.

• A pot or kettle for boiling water
• Food storage bags for freezing
• Water
• Kitchen tongs and scissors
• A colander
• A grill, stove, or oven