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Frozen Lobster Tails

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Help is needed in time for this Christmas Eve Dinner!!
I'd like to serve lobster tails with melted butter as part of the meal but what do I do with the frozen lobster tails I've bought. Dinner is for 12 so I have one per person. Thaw them for sure, but boiling or steaming doesn't seem right. Should I roast them? Have no idea.

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  1. Cut the shell down the middle with a sharp knife, and broil until reddish (brush with garlic butter or whatever before and after broiling). Put a little water in the pan under it to steam a little.

    1 Reply
    1. re: coll

      Heed Coll's advice....Take a Chinese cleaver and split those babies right down the middle ..in effect you now have two thin tails and that makes cooking them far easier.

      I take a mixture of fresh bread crumbs from a rustic bread and add fresh tarragon salt, black pepper, some crushed red pepper, fresh lemon juice and lots of melted butter. Mix it all and top each and every tail. It's the tarragon that does the deal...assuming you like this particular spice.

      Place them in the oven on a sheet pan with the flesh side up and don't over cook them. You can crisp up the crumbs the last minute on the broil setting.

    2. Yes, I always broil them. You can marinade them first for a short time in white wine, melted butter and lemon juice.

      1. In looking for such a recipe myself, I turned to Marcella Hazan's newest cookbook "Marcella Says..." and there are THREE recipes that call for frozen lobster tails. The first two recipes have you slice the tails and serve them as a main dish...the 3rd recipe is served in a "one tail per person" style.

        1. Lobster tails tuscan-coast style with peas, tomatoes and chili peppers
        2. Cold Lobster Catalan Style
        3. Baked Lobster tails with mustard and oregano

        Go to the bookstore and check this out if you're interested! I don't think I can post her recipes on this website? If I'm wrong, let me know and I'll post one of them...I think I'm making recipe #3 on christmas eve.

        1. In looking for such a recipe myself, I turned to Marcella Hazan's newest cookbook "Marcella Says..." and there are THREE recipes that call for frozen lobster tails. The first two recipes have you slice the tails and serve them as a main dish...the 3rd recipe is served in a "one tail per person" style.

          1. Lobster tails tuscan-coast style with peas, tomatoes and chili peppers
          2. Cold Lobster Catalan Style
          3. Baked Lobster tails with mustard and oregano

          Go to the bookstore and check this out if you're interested! I don't think I can post her recipes on this website? If I'm wrong, let me know and I'll post one of them...I think I'm making recipe #3 on christmas eve.

          1 Reply
          1. re: Mish

            Mish,
            Thanks, I'm off to the B&N and speaking of Marcella Hazan, her book The Classic Italian Cook Book is one of my most used cb's. Her recipe for meatballs is the best, only I roll them in bread crumbs and bake them, but I'm getting off track here....