Frozen Lobster Tails Recipe
Once they have been thawed, frozen lobster tails are simple to cook. Yes, thawed. Unfortunately, thawing is necessary if you like luscious, soft, and sweet lobster meat. When cooked directly from frozen, lobster becomes rough. However, thawing is simple and does not take long.
Servings 2
Calories 291kcal
Ingredients
- 4 ounces of thawed frozen lobster tails
- 6 peeled and crushed garlic cloves
- 1 and a half teaspoons of fresh thyme leaves
- 1 tsp. salt
- 1/4 teaspoon of black pepper powder
Instructions
- Put one lobster tail at a time on a cutting board so that the little feet are facing up. Use sharp kitchen cutters to cut the undershell from edge to tail where the top shell meets it. Left, same. To access the tail meat, remove the center undershell. Repeat with remaining tails
- In a large, shallow pan or saucepan with equal angles, combine butter, garlic, thyme, salt, and pepper. 10 to 15 minutes of stirring often over low heat until the butter has melted
- Put the cut-side-up lobsters in the butter mixture. Apply butter to the uncovered tail flesh. Cover the pan and cook the lobster tails for 10 minutes, or until an instant-read thermometer reads 135° F for a firmer consistency or 140° F
- Put the lobsters on a tray or plates for serving. Add butter used for poaching and serve right away