Steaming Frozen Lobster: A Quick Guide To Perfection

Cooking frozen lobster is not as daunting as it may seem. Lobster is a delicacy and can be cooked in a variety of ways, including boiling, steaming, grilling, and baking. The key to ensuring your lobster doesn't become tough and overcooked is to defrost it slowly, ideally in the refrigerator for 24 hours. Once defrosted, you can steam your lobster by placing it in a pot with two inches of water, salt, and vinegar, and letting it steam for 9-17 minutes, depending on its weight.

Defrosting the lobster

The Slow Refrigeration Method:

This is the most recommended and tried-and-true method for defrosting lobster and any other type of meat. The time needed for defrosting in the fridge depends on the weight of the lobster. For lobster weighing over one pound, place it in the refrigerator overnight. If it's under one pound, put it in the fridge in the morning, and it should be ready by dinnertime. This slow thawing process ensures the lobster meat has a better texture.

The Running Water Method:

If you're short on time, you can use cold running water to defrost your lobster faster. Fill a clean bowl or plastic tub with cold water and submerge the lobster while it's still in its packaging. You can also seal the lobster in a heavy-duty zipper-seal bag and place it in a colander under the faucet. Ensure the water is cold, and then let it run slowly. This method will take less than two hours, but it requires your attention to ensure even thawing. Rotate the package to distribute water evenly over the frozen surface. This method is safe and helps prevent sudden shrinkage from heat. Remember, only use cold water to avoid bacterial growth.

The Microwave Method:

If you're in a hurry, you can use the microwave to defrost your lobster. Most modern microwaves have a defrost setting, allowing you to select the type and weight of the meat for optimal thawing. If your microwave doesn't have this feature, set it to low heat, place the lobster on a plate, and check and rotate it frequently to prevent premature cooking. This method is less ideal as it can toughen the lobster, and you must cook the lobster immediately after thawing due to the risk of bacterial growth.

The Flash Thaw Method:

If you're extremely pressed for time, you can use this method, but be aware that the rapid heat may cause the lobster meat to shrink. Place the frozen lobster directly into a shallow pan, add a small amount of water, oil, or butter, cover the pan, and apply heat. Check the lobster frequently for tenderness, and be ready to cook it immediately after thawing.

Remember, regardless of the method you choose, always practice safe food handling and aim to minimise the risk of bacterial growth.

Boiling the lobster

Boiling is a common method for cooking whole lobsters. It is a faster method than steaming and makes the meat easier to remove from the shells.

To boil your frozen cooked lobster, first, fill a large pot with enough water to completely submerge the lobster. Add a little salt to the water—a good rule of thumb is 2 tablespoons of sea salt per pound of lobster. Bring the water to a rolling boil.

When the water is boiling, carefully place the lobster into the pot, using tongs. Cover the pot and boil for 1-2 minutes. This will be enough to heat the meat without overcooking it. For a larger lobster (over 2 lbs), you may wish to boil for a few minutes longer.

You can check if your lobster is done by using the antenna test—if the antenna pulls off easily, the lobster is done. You can also use a food thermometer to check that the meat has reached a minimum internal temperature of 165°F.

Broiling the lobster

Broiling is a great way to cook lobster, and it's super simple! You can broil frozen lobster tails, but it's best to thaw them first. To thaw frozen lobster tails, place them in the refrigerator overnight or submerge them in cold water for 20-30 minutes.

Once your lobster tails are thawed, it's time to start preparing them for broiling. Here's what you need to do:

Step 1: Cut the Lobster Tails

Use kitchen shears or a sharp knife to carefully cut the top shell of the lobster tails lengthwise from the base to the tip of the tail. You can also cut the bottom of the shell along the same route. Be very careful not to cut into the meat.

Step 2: Remove the Lobster Meat

After cutting the shell, wiggle your fingers around the connective tissues to loosen the meat. Gently pull the meat up through the incision and set it on top of the shell. This technique is not only aesthetically pleasing but also ensures that warm air circulates around the meat for even cooking.

Step 3: Season the Lobster

In a small bowl, mix your desired spices. You can use a variety of seasonings, such as smoked paprika, garlic powder, white pepper, and Celtic sea salt. Be generous and sprinkle the spices over the lobster tail.

Step 4: Add Butter

Lobster and butter are a classic combination. Add small pats of butter along the lobster tail. You can also brush the top of the lobster with melted butter before broiling for a gorgeous golden red appearance.

Step 5: Broil the Lobster

Preheat your oven's broiler to high. Place the lobster tails on a baking sheet, making sure the shell side is touching the pan and the exposed meat is facing up. Position the baking sheet on the upper-middle rack of the oven, about 6-9 inches away from the broiler coils.

Broil the lobster tails for approximately 3-10 minutes, depending on their size. Keep a close eye on them to avoid overcooking. The lobster tails are done when the meat turns opaque white, and the shells become a brilliant red.

Step 6: Serve

Remove the lobster tails from the oven and serve them immediately. You can serve them with drawn butter, lemon wedges, and your choice of sides, such as mashed potatoes, asparagus, or a fresh salad. Enjoy your perfectly broiled lobster!

Steaming the lobster

Steaming is one of the most popular ways to cook a lobster, as it enhances the lobster's natural flavour and allows you to monitor the lobster carefully to ensure it doesn't overcook.

To steam your frozen, cooked lobster, you will need to first thaw it. Place the lobster in its netting on a plate in the refrigerator overnight. If you need to cook it more quickly, you can leave it in its netting in a pot of cool water in the fridge for a few hours, replacing the water as needed.

Once the lobster is thawed, you can steam it. Place a steaming rack at the bottom of a large, deep pot, big enough to fit your lobster. Pour in two inches of water and two to three tablespoons of salt. Bring the water to a boil.

Add the lobster to the pot, cover, and steam for nine minutes for a 1.25-pound lobster, or 10 minutes for a lobster weighing between 1.25 and 1.5 pounds. For larger lobsters, increase the steaming time by one minute for every additional quarter-pound of weight.

Poaching the lobster

Poaching is a great way to cook frozen cooked lobster, as it is similar to steaming but with added aromatics and seasonings to enhance the flavour.

To poach a lobster, first prepare your poaching liquid. You will need a large pot with a lid. Add lemon, chives, onion, and celery to a little water. You can also add chicken or vegetable broth for added flavour. Seasonings can be added or substituted to your taste. Bring the poaching liquid to a boil, then lower the heat to medium and simmer for a few minutes.

Next, place the lobster in the poaching liquid, cover the pot tightly, and simmer for 7-8 minutes per pound. It is important to note that if the liquid is boiling, use less time but check to make sure the lobster is cooked through. You will know it is done if an antenna or small leg pulls away easily when you tug on it, and the tail meat has turned white. If it is still translucent, allow it to cook for a few minutes longer.

Poaching is a gentle method of cooking that will ensure your lobster is heated through without becoming overcooked or tough.

Frequently asked questions