Using lobster tails as an appetizer is incredibly tempting, and by choosing frozen lobster, you can enjoy this dish at any time of year! For the perfect texture, it’s essential to thaw the lobster tails, as frozen lobster can become tough and chewy after cooking. Once thawed, you can bake, grill, or even boil the lobster tails. The final touch is mixing seasoned butter with herbs or freshly ground black pepper to complement the lobster tails!
How to prepare frozen lobster tails
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Ngày cập nhật gần nhất: 1/5/2026
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Ingredients
Baked lobster tails with garlic and bell pepper breadcrumbs
- 2 thawed lobster tails
- 1.5 tablespoons butter, divided into 2 small pieces
- 1 teaspoon garlic powder
- 1 teaspoon smoked bell pepper powder
- ½ teaspoon white pepper powder
- Salt, to taste
- Unsalted butter, for serving with the dish
Yield: 1-2 servings
Grilled lobster tails with herb-infused butter
- 4 thawed lobster tails
- 8 tablespoons salted butter, softened to room temperature
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 minced garlic clove
- A small amount of chili sauce
- Freshly ground black pepper, to taste
- Olive oil, for grilling
Yield: 2-4 servings
Boiled lobster tails with pepper butter sauce
- 4 lobster tails, thawed
- 8 tablespoons unsalted butter
- 4.5 teaspoons (20ml) lemon juice concentrate
- ¼ cup freshly chopped parsley
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Yield: 2-4 servings
Steps
Thaw and prepare lobster tails
Remove the lobster tails from the freezer a day before cooking. Only take out the number of tails you'll need for your recipe. Note that by thawing them in the refrigerator, you can easily refreeze them later if you decide not to cook them right away.
- Lobster tails are typically sold in the frozen seafood section or the fresh produce section of most supermarkets.
Alternative Method: If you're pressed for time, place the lobster tails in a sealed plastic bag. Tighten the bag’s opening and submerge it in cold water for about 30 minutes. Change the water every 30 minutes until the lobster tails are fully thawed. Be sure to cook them immediately once they’ve thawed.
Arrange the lobster tails separately on a plate and cover them securely. Arrange the lobster tails in a way that they don’t overlap, either on a plate or a bowl. The next step is to cover the plate with plastic wrap to prevent the tails from absorbing any unwanted odors in the fridge while thawing.
- If the lobster tails were separated before packaging, you can simply keep them in the original packaging. The packaging will help contain any water leakage while the tails thaw in the fridge.
Store the lobster tails in the refrigerator for about 24 hours or until fully thawed. After 24 hours, check the tails by unwrapping the plastic and attempting to bend them. Once thawed, the lobster tails will become soft and easily bendable.
- If they’re still stiff or there are traces of ice, leave them in the fridge for an additional 2 hours and check again.
Use scissors to cut the top shell of each lobster tail. Place the thawed lobster tail on a clean cutting board, hold it firmly with one hand, and with the other hand, use scissors to cut along the length of the shell. Be careful not to cut into the meat to keep the lobster tail intact, stopping just before the tail fin.
- If you don’t have scissors, a knife can also be used to carefully cut through the shell.
Open the shell to reveal the meat inside. Gently pull apart the sides of the shell you’ve just cut open using your fingers. At this point, the lobster meat will be exposed, so avoid pulling too hard to prevent damaging the shell.
- The meat will rest as though placed on top of the shell, offering protection during the cooking process.
Baked lobster tails coated with garlic powder and smoked bell pepper powder
Adjust the rack and set the oven to "high" heat. Position the rack so it is about 8 cm away from the top heating element of the oven. Then, set the oven to its highest heat setting.
Mix garlic powder, smoked bell pepper powder, and white pepper in a small bowl. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked bell pepper powder, and ½ teaspoon of white pepper to the bowl and stir well.
- It’s essential to use garlic powder instead of fresh minced garlic, as fresh garlic will burn when baking.
Tip: If you like, you can use 2.5 teaspoons of your favorite seasoning. For example, try Old Bay or Cajun seasoning.
Place the lobster tails on a baking tray and add the seasonings and butter. Arrange the lobster tails on the baking tray or a microwave-safe dish and sprinkle the seasonings. Divide 1.5 tablespoons of butter into two small portions and place each piece of butter on a lobster tail.
- The butter will melt and infuse into the lobster tails.
Grill the lobster tails for about 8-10 minutes. Place the seasoned lobster tails on the grill rack, positioning them about 8 cm from the top heating element of the oven. Grill the lobster tails until the flesh turns white.
- Use a toothpick to pierce the flesh to check for doneness. Once cooked, the flesh will be tender, and the toothpick should easily come out.
Serve with clarified butter alongside the freshly grilled lobster tails. Turn off the oven, and wear oven mitts to remove the tray. Using tongs, transfer the hot lobster tails to a plate and serve with clarified butter. You can sprinkle a little salt on the lobster tails according to your taste.
- If you have leftover lobster tails, store them in an airtight container in the refrigerator for up to 4 days.
Grilled lobster tails with herb butter
Set up a charcoal or gas grill with medium-high heat. For a gas grill, adjust to medium-high heat. If using a charcoal grill, add charcoal to the tray and light it. Once the coals are hot and covered with a light ash, place the grill rack over the heat.
Mix butter, herbs, garlic, hot sauce, and pepper in a bowl. While waiting for the grill to heat up, add 8 tablespoons of softened salted butter to a bowl. Then, mix in 2 tablespoons of chopped green onions, 1 tablespoon of chopped fresh tarragon, 1 minced garlic clove, a bit of hot sauce, and freshly ground black pepper to taste.
- You can cover the bowl with a plate or plastic wrap and leave it at room temperature while grilling the lobster tails.
Skewer the lobster tails onto metal skewers and brush with olive oil. Thread four thawed lobster tails onto the skewers lengthwise. Then, brush a bit of olive oil over the lobster tails and sprinkle some salt to taste.
- The skewers will prevent the lobster tails from curling while grilling.
- Olive oil helps keep the lobster meat from sticking to the grill.
Tip: If you don't have metal skewers, soak wooden skewers in water for about 10 minutes before using them.
Grill the lobster tails for about 9-10 minutes. Place the lobster tails with the meat side down on the grill. Grill until the shell turns bright red. After half the grilling time, carefully flip the lobster tails with tongs and brush the meat with herb butter.
- The meat will be white and tender when fully grilled.
Remove the lobster tails from the grill and serve with herb butter. Use tongs to transfer the lobster tails to a plate, then add a few slices of fresh lemon and the herb butter you prepared earlier.
- Grilled lobster tails are delicious when served with roasted vegetables like asparagus or bell peppers.
- Store any leftover lobster tails in an airtight container in the fridge for about 4 days.
Boiled lobster tails served with pepper butter sauce
Boil a large pot of water and add salt. Place a large pot on the stove and fill it with water, about ¾ of the pot. Cover the pot and turn the heat to high. Bring the water to a boil and wait until you see steam escaping from under the lid. Use oven mitts to carefully lift the lid and add salt to the water.
- Use about 1 tablespoon of salt for every 4 cups (1 liter) of water in the pot.
Boil 4 lobster tails for about 3-10 minutes. Slowly add the thawed lobster tails to the pot, being careful to avoid splashing boiling water. Do not cover the pot and boil the tails until the shells turn bright red. To check if they are done, poke a toothpick into the lobster tail—if the meat feels soft, the boiling process is complete. The boiling time will depend on the size of the lobster tails:
- 3-5 minutes for tails weighing 85-170g
- 5-6 minutes for tails weighing 170-200g
- 6-8 minutes for tails weighing 230-290g
- 8-10 minutes for tails weighing 290-450g
- 10 minutes for tails weighing 450-570g
Alternative method: If you don't have time to thaw the lobster tails, you can place the frozen lobster tails directly into the boiling water. Let them simmer for about 15 minutes or until they turn bright red. Note, this method is not recommended as the meat may become mushy or stick to the shell.
Cook butter with lemon juice, parsley, salt, and pepper in another pot. While waiting for the lobster tails to cook, you can prepare a simple dipping sauce. Melt 8 tablespoons of unsalted butter in a small pot, then remove from heat and stir in:
- 4.5 teaspoons (20ml) of lemon juice
- ¼ cup of chopped parsley
- 1 teaspoon of salt
- 2 teaspoons of freshly ground black pepper
Use tongs to remove the lobster tails from the pot and serve with the butter sauce. Turn off the heat and use tongs to remove the lobster tails from the pot. Place the lobster tails on a plate, serve with the butter sauce, and any sides you prefer, such as lemon slices, roasted potatoes, or steamed broccoli.
- Store any leftover lobster tails in an airtight container in the fridge for about 4 days.
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Hibachi-grilled lobster tails coated with garlic and bell pepper powder
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Grilled lobster tails with herb-infused butter
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Boiled lobster tails served with pepper butter sauce
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