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Old 03-02-2014, 04:56 PM   #1
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Question ISO Help with defrost/cooking frozen lobster tail tonight.

I have a frozen lobster tail I need to make, and I'm looking for the best technique to thaw and then prepare it. I'd like to have it sautéed in garlic butter, or perhaps baked?

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Old 03-02-2014, 05:31 PM   #2
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Put it in a bowl in the sink with cold water trickling over it. Let the bowl fill up and the water run over the sides for movement. That's a good way to thaw any seafood.
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Old 03-02-2014, 06:12 PM   #3
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Is it easiest to just slit a cut lengthwise down the tail, then make a pouch in tin foil with butter and garlic in it? I was thinking about the butter baked method.
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Old 03-02-2014, 07:34 PM   #4
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I have never cooked it that way, but it sounds like it would work.
The trick to cooking lobster is getting a feel for when it is done so you don't overcook it, but "IMO" lobster is like chicken in that it is better to error on the side of overdone rather than underdone.
Now that I have a decent oven I've taken to cutting the top shell down to the tail, pulling the meat out and laying it on top and baking it. 350F for 15 minutes is about right for me. Brush it with butter a couple times. And kitchen shears work very well for cutting the shell.
You just need to go for it and see what works for you.
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Old 03-02-2014, 07:41 PM   #5
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The longer you cook it, the tougher and stringier it gets. Once it becomes opaque, pull it quick. Shouldn't take more than 5 or 10 minutes depending on the heat source and size of tail....
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Old 03-02-2014, 08:04 PM   #6
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Thx for the insight y'all. I used this method, but made a few minor changes. My lobster was delicious, about a 5oz tail section

I went with a little garlic into my butter, and prepared in a small frying pan

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
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Old 03-02-2014, 09:01 PM   #7
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You might be interested in this method, too. I've used it several times (not always with the puree) and they come out good. Easy to see when they are done, too.

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Old 03-02-2014, 11:37 PM   #8
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Quote:
Originally Posted by BBQ Mikey View Post
I have a frozen lobster tail I need to make, and I'm looking for the best technique to thaw and then prepare it. I'd like to have it sautéed in garlic butter, or perhaps baked?
Both the Food Standards Agency in Britain and the FDA in the US recommend overnight defrosting in the 'fridge as the safest method for shellfish, fish and meat.

Also and generally speaking, the slower you defrost them better the flavour and texture will be.
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Old 03-03-2014, 10:01 AM   #9
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I read a little and skimmed a little of that article, but stopped when I got to this part..."assuming you bought frozen lobster tails, which you likely did unless you live in Maine or foolishly bought entire live lobsters". There were many things I read up to that point that made me shake my head, but this one was the worst. Why would you not want a live lobster? That is the absolute best way to get them. Frozen tails are an acceptable way to go if you can't get live fresh lobsters, but no where near as good. If you have a choice, live is the way to go.
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Old 03-03-2014, 10:14 AM   #10
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If you want something different, try this recipe I posted a while back.

http://www.discusscooking.com/forums...blo-70320.html
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Old 03-03-2014, 10:19 AM   #11
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You read a little and skimmed a little?
I skimmed the whole thing!
That was one long "recipe". Uusally a blog will condense things on the bottom, but not that one.

That said, I prefer the tail. I've cooked whole lobster several times and really only eat the tail and claws. Maybe suck a little meat from the legs. I don't get into all the "internals" that some do. Just me, but the tails work for me. Plus not every grocery store around me has a lobster tank, though I've ordered from Lintons before with good results. And Maine Lobster Direct (or something like that).
Not to mention I like my lobster with some color, so would just as soon partially grill or broil it. Not that steamed or boiled lobster isn't any good, but we all have our preferred methods.

Again, just me. YMMV and probably does
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Old 03-03-2014, 10:28 AM   #12
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You read a little and skimmed a little?
I skimmed the whole thing!
That was one long "recipe". Uusally a blog will condense things on the bottom, but not that one.

That said, I prefer the tail. I've cooked whole lobster several times and really only eat the tail and claws. Maybe suck a little meat from the legs. I don't get into all the "internals" that some do. Just me, but the tails work for me. Plus not every grocery store around me has a lobster tank, though I've ordered from Lintons before with good results. And Maine Lobster Direct (or something like that).
Not to mention I like my lobster with some color, so would just as soon partially grill or broil it. Not that steamed or boiled lobster isn't any good, but we all have our preferred methods.

Again, just me. YMMV and probably does
Think about those lobster in a grocery tank. When was the last time they ate anything? How long have they had to live off their own body? Don't think I would buy any live lobster from a grocery tank.
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Old 03-03-2014, 10:50 AM   #13
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Think about those lobster in a grocery tank. When was the last time they ate anything? How long have they had to live off their own body? Don't think I would buy any live lobster from a grocery tank.
So they've been purged
I've eaten fish from my livewell before, too. And those were certainly not in the same shape as when I first put them in.

But I respect your decision.
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Old 03-05-2014, 08:57 AM   #14
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So they've been purged
I've eaten fish from my livewell before, too. And those were certainly not in the same shape as when I first put them in.

But I respect your decision.
Umm, lobster don't need to be "purged." You clean the vein out just like you do shrimp. When we used to catch lobster, we'd just pull them from the water, take them home, clean the vein out and prepare for eating right away or refrigeration/freezing.
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