Title: How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
Headings: How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
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Content: If this isn't an option, wrap the tails tightly in plastic wrap, put them in a bowl, and stick the bowl under a cold tap. This is still going to take an hour or more, depending on how big the tails are, and it might yield slightly tougher, more rubbery meat, but it'll bail you out if you forgot to thaw them in the fridge overnight. Advertisement
So your lobster tails are thawed, which is to say that they're no longer frozen. You still have to get them all the way to room temperature. That's easy: put them on the countertop for, oh, I dunno, a while, and be patient. You don't want to cook them while they're still cold, and you definitely don't want to try to speed up the process by holding them in the warm fumes wafting from your car's exhaust, even if that seems like a good idea, you very dumb person. Now your lobster tails have made their slow way to room temperature (don't go stabbing them with digital thermometers or anything to be sure—if their meat is soft and not cold to the touch anywhere along their length, they're likely fine); the next step is to extract the gelatinous blobs of semi-translucent horror from their shells. This will be much easier (although still a little bit of an annoying chore) if you had the wisdom to buy the kinds of frozen lobster tails that have already had their shells split lengthwise prior to freezing.