Frozen lobster tails
#1
08-06-09, 07:36 PM
Join Date: Mar 2006
Location: Wet side of Washington state.
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Frozen lobster tails
How do you properly cook frozen lobster tails? Do you have to first completely defrost them or what?
Many years ago I would buy live lobsters for a fairly low price and these I just plunged into heavily salted boiling water and then let boil for a few minutes, they were heavenly. I have in the last couple of months bought frozen lobster tails at Sam's Club and the first time I tried boiling it for about ten minutes and it was still raw in the center so I boiler it for another five minutes. It wasn't raw anymore but it had a consistency not unlike rubber.
Today I tried boiling a tail for five minutes and then I cut the shell. It was still frozen in the middle. I boiled it a bit longer and then was able to completely remove the shell and then boil it until the center was cooked. Unfortunately the outer part was again rubbery. I then tried to remove the shell of a second tail while it was still frozen but that was impossible so I boiled it a few minutes and then cut the shell loose. I was still unable to cut to the center of the meat so I boiled it a bit longer until I could cut through to the center and then boiled it until the center was done but again, the outer part was overcooked.
What should I be doing other than only buying live lobsters?
Many years ago I would buy live lobsters for a fairly low price and these I just plunged into heavily salted boiling water and then let boil for a few minutes, they were heavenly. I have in the last couple of months bought frozen lobster tails at Sam's Club and the first time I tried boiling it for about ten minutes and it was still raw in the center so I boiler it for another five minutes. It wasn't raw anymore but it had a consistency not unlike rubber.
Today I tried boiling a tail for five minutes and then I cut the shell. It was still frozen in the middle. I boiled it a bit longer and then was able to completely remove the shell and then boil it until the center was cooked. Unfortunately the outer part was again rubbery. I then tried to remove the shell of a second tail while it was still frozen but that was impossible so I boiled it a few minutes and then cut the shell loose. I was still unable to cut to the center of the meat so I boiled it a bit longer until I could cut through to the center and then boiled it until the center was done but again, the outer part was overcooked.
What should I be doing other than only buying live lobsters?
#2
08-06-09, 07:47 PM
I would definitely thaw them completely and then cook them. What you are doing is similar to cooking a frozen steak. You'll get a nice sear on the top and bottom but the middle will be frozen or very undercooked.
IMHO, I prefer getting them live and then cooking them. I usually boil them, but I just watched an Alton Brown episode of Good Eats where he steamed them. He added river rocks to the bottom of his lobster pot and not as much water as you would use to boil, got a good steam going and cooked them that way. By steaming you don't get them water logged like you would with a boil.
IMHO, I prefer getting them live and then cooking them. I usually boil them, but I just watched an Alton Brown episode of Good Eats where he steamed them. He added river rocks to the bottom of his lobster pot and not as much water as you would use to boil, got a good steam going and cooked them that way. By steaming you don't get them water logged like you would with a boil.
#3
08-07-09, 04:56 AM
Hi Furd, Melissa is definitely correct, thaw them. Especially with food that cooks quickly, like fish or lobster, you will and did end up with overcooked outside waiting for the inside to thaw. Just move them down to your frig the night before you dine. I'm not sure where Sam's gets theirs, but a processing plant somewhere in Maine uses a cryogenic process for whole Lobsters and the restaurant shows I have seen reviewing them says they are identical to live cooked.
The wife just picked up 30 pounds from a friend of a friend who owns a lobster boat and wow did we have a feast. $2.50 a pound for soft shell, made them taste even better.
The bad economy and strong season is holding the price down.
enjoy
Bud
The wife just picked up 30 pounds from a friend of a friend who owns a lobster boat and wow did we have a feast. $2.50 a pound for soft shell, made them taste even better.
The bad economy and strong season is holding the price down.
enjoy
Bud
#4
08-07-09, 06:37 AM
Super Moderator
You can also quick thaw them by putting them in a pan of cold (not hot) water..change it a couple of times til they thaw.
You should try them broiled on the grill. Used to have them that way in the Navy during steel beach cookouts. Just thaw and put bottom side down for about 2 min, then flip over for 2 or 3 more. I think we used to cut open the underside before cooking, then when you flipped 'em they would open up when done. Put some melted butter on the underside while it is finishing.
Been a few years, so you might have to experiment a bit.
You should try them broiled on the grill. Used to have them that way in the Navy during steel beach cookouts. Just thaw and put bottom side down for about 2 min, then flip over for 2 or 3 more. I think we used to cut open the underside before cooking, then when you flipped 'em they would open up when done. Put some melted butter on the underside while it is finishing.
Been a few years, so you might have to experiment a bit.
#5
08-07-09, 10:20 AM
Join Date: Mar 2006
Location: Wet side of Washington state.
Posts: 16,321
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Thank you all for the tips. When I tossed the package in the trash I noticed it had cooking instructions on the back and it did not mention thawing first but to just boil for 5 to 7 minutes. Oh, it also said they were from Brazil.
Obviously the package cooking instructions are wrong. I understand (now that I think about it) that the core cannot possibly heat up as fast as the surface.
What I really need to do is to call about the price of local Dungeness crab. I used to get it live at a local bait shop for three bucks a pound. I found an Asian market where it was $4.65 a pound a couple of weeks ago and maybe I'll just go there as it is about half as far as the bait shop. I personally think that fresh Dungeness crab beats fresh Maine lobster but I'm sure I'll get arguments on that.
Obviously the package cooking instructions are wrong. I understand (now that I think about it) that the core cannot possibly heat up as fast as the surface.
What I really need to do is to call about the price of local Dungeness crab. I used to get it live at a local bait shop for three bucks a pound. I found an Asian market where it was $4.65 a pound a couple of weeks ago and maybe I'll just go there as it is about half as far as the bait shop. I personally think that fresh Dungeness crab beats fresh Maine lobster but I'm sure I'll get arguments on that.
.
#7
08-07-09, 11:57 AM
Member
Bud -
When I lived on the sound in eastern CT for a while and we bought fresh chicks that may be missing claw or were slightly deformed. - Dirt cheap and wonderful. Even the lobster rolls at Bill's in Westport, CT and Easterly were also great.
Lately, i have gotten into either King or Snow crab because it is so convenient, frozen within an hour of catching. Much different and better than Chesapeake blue crab that do not keep, kill each other if you ship them and only are good in soup or crab cakes. Chesapeake crab with napkins, a mallet and a pitcher of beer to slop on the newspaper table cloth is also a favorite.
A grill is tough because it is too easy to not control and over-cook. I now just rinse and thaw crab quickly and then commit the cardinal sin by using a microwave after some testing. - It took a while to learn, but a nuker(microwave) at 50% power for a short time does a great job of warming up the crab critters all the way through, since they are already flash cooked before flash freezing on the boat. We get some that were alive two days earlier at the supermarket of fish store due to the airport hub. My wife hates the smell of shellfish and you get little odor if you cook them properly.
If you are outside, a big pot and lot of water, after cooking potatoes and corn is also great and gives you more time to prepare..
Dick
When I lived on the sound in eastern CT for a while and we bought fresh chicks that may be missing claw or were slightly deformed. - Dirt cheap and wonderful. Even the lobster rolls at Bill's in Westport, CT and Easterly were also great.
Lately, i have gotten into either King or Snow crab because it is so convenient, frozen within an hour of catching. Much different and better than Chesapeake blue crab that do not keep, kill each other if you ship them and only are good in soup or crab cakes. Chesapeake crab with napkins, a mallet and a pitcher of beer to slop on the newspaper table cloth is also a favorite.
A grill is tough because it is too easy to not control and over-cook. I now just rinse and thaw crab quickly and then commit the cardinal sin by using a microwave after some testing. - It took a while to learn, but a nuker(microwave) at 50% power for a short time does a great job of warming up the crab critters all the way through, since they are already flash cooked before flash freezing on the boat. We get some that were alive two days earlier at the supermarket of fish store due to the airport hub. My wife hates the smell of shellfish and you get little odor if you cook them properly.
If you are outside, a big pot and lot of water, after cooking potatoes and corn is also great and gives you more time to prepare..
Dick
#8
08-07-09, 12:12 PM
Super Moderator
While in the Navy..my ship went to downtown Seattle just before de-commissioning. Couple of guys who had the duty threw some crablines out (yeah, illegal and prob not so healthy) and got about 4 dozen of some type. Chief cook said "NO WAY yer using my galley!" So they took 'em down to the filter cleaning shop and blasted 'em with live steam in the cleaning sinks. Stunk up the whole aft end of the boat for 2 days..I swear. They said they were good though..and they didn't get sick.
