For the novice cook, frozen lobster tails are an easy way to add luxury to a meal. Much of the meat in a lobster is in the tail, so you’re saved the need to deal with a whole lobster. Frozen tails, if thawed properly and not overcooked, come close to the flavor of fresh lobster. Don’t scrimp on the quality--more costly cold water lobster tails will provide a tastier finished product. Serve with melted butter for dipping or a wine sauce.
Things You'll Need
- Lobster tails
- White wine
- Pot with steamer basket
- Salted butter
- Finely chopped chives, green onion or parsley
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Defrost the lobster tails by leaving them in their packaging in the refrigerator overnight. If you need them more quickly, take them out of the package and place them in a colander in a bowl of lukewarm (not hot) water. Change the water from time to time until the lobster is completely thawed.
Pour 1½ cups of white wine into a pot that can accommodate a steamer basket. Bring the wine to a gentle boil.
Place the tails in the steamer basket and cover the pot with a tight-fitting lid.
Steam the lobster for about seven minutes. Check after six minutes. If the flesh is firm and opaque, remove the tails from the heat.
Place the lobster tails on a warmed platter and cover with a clean kitchen cloth to keep them warm while you make the wine sauce.
Add 2 tbs. of salted butter to the wine in the pot. Toss in a tablespoon of finely chopped chives, parsley or the green part of a spring onion. Cook and stir for two to three minutes. Drizzle the sauce over the lobster and serve immediately.