How to Defrost a Lobster Tail in Water
Few dishes exude elegance quite like a lobster tail. Rich and succulent, lobster tail makes an ideal main course with a side of butter-honey dipping sauce, a tantalizing accompaniment to a marbled steak or a delectable seafood salad when it is served chunk style and mixed with celery, onion, chives, sour cream and a dollop of cream cheese. No matter how you choose to prepare lobster, you will have to unwrap the frozen tail from the store and defrost it first. Like most fish, lobster fares best when it remains as long as it can in water, its natural habitat. Does this Spark an idea?
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Things You'll Need
- Plastic bag (optional)
- 13-by-9-inch pan (or larger)
- Water
- Salt or garlic salt (optional)
- Ice cubes
Instructions
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1
Time your kitchen preparation work so that the lobster can thaw for several hours before you prepare it. You cannot rush perfection; trying to cook the lobster any sooner will result in tough lobster meat.
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2
Place the lobster tail in a large, sealable plastic bag if you want to eliminate any "fishy" smells from permeating your refrigerator.
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Fill a 13-by-9-inch pan (or larger) with cold water and place the tail in the pan. You may sprinkle several dashes of salt or garlic salt in the pan. Submerge the tail, or the bag with the tail, in the water. Find a larger pan or dish if the tail is not submerged.
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4
Arrange some ice cubes around the perimeter of the lobster tail.
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5
Allow the tail to thaw for between 4 and 6 hours.
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Tips & Warnings
Once thawed, eat the lobster within 36 hours.
Do not leave lobster to thaw at room temperature subjected to the thaw cycle in a microwave. You will notice a dramatic drop in the taste of the lobster.
If you choose to freeze your lobster tail, do so for no longer than 1 week. The lobster will lose its flavor the longer it remains in the freezer.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images Stockbyte/Stockbyte/Getty Images
