Butter-Poached Frozen Lobster Tails

Want succulent how to cook frozen lobster tails? This easy butter-poached recipe is restaurant-quality! Garlic, herbs, and lemon take them to the next level. Get the secret!

May 28, 2025
By Laura Tide.

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Alright, let's dive into the world of lobster tails ! ever wondered how to cook frozen lobster like they do in restaurants? honestly, it’s way easier than you think.

This recipe is all about bringing that fancy restaurant experience right to your kitchen table, and who doesn’t love that?

Butter-Poached Lobster: Restaurant Quality at Home

This Best Lobster Recipe will blow your mind. Forget complicated methods. This butter-poached frozen lobster recipe is a game changer. We're talking succulent, melt-in-your-mouth deliciousness!

A Taste of Luxury

This technique originates in the fine-dining sphere, bringing a touch of elegance into our homes. it is surprisingly straightforward. in about 25 minutes, you’ll have two perfectly cooked lobster tails .

It's the perfect meal for a romantic night in, or just when you're feeling a bit fancy.

Why You'll Love This Recipe

It's all about the flavor . the butter poaching method keeps the lobster incredibly moist and infuses it with garlic, lemon, and herbs.

Plus, lobster is a great source of protein and essential nutrients. it is a sure-fire way to impress your mates or treat yourself.

It shows how to cook lobster tails easy and the way of cooking lobster tails .

Ready to learn How Do I Cook Lobster Tails ?

Butter-Poached Frozen Lobster Tails Recipe Card

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Preparation time:15 Mins

Cooking time:10 Mins

Servings:2

Ingredients:

• 2 frozen lobster tails (approx. 6-8 oz each)
• 1/2 cup (113g) unsalted butter, cut into cubes
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 1 cup (240ml) water

Instructions:

• Thaw the Lobster Tails: Place the frozen lobster tails in the refrigerator overnight or for at least 30 minutes in a sealed freezer bag in cold water. Change the water every 15 minutes to speed up the process. Tails should be pliable, not icy.
• Prepare the Lobster Tails: Using kitchen shears or a sharp knife, cut along the top of the lobster tail shell, from the end of the tail to where it joins the body. Gently pry the meat out of the shell, leaving the end of the tail connected. This helps it cook evenly. Season lightly with salt and pepper.
• Make the Butter Poaching Liquid: In a small saucepan, combine the butter, minced garlic, lemon juice, thyme, red pepper flakes (if using), and water.
• Poach the Lobster Tails: Bring the butter mixture to a gentle simmer over medium-low heat. Add the lobster tails to the pan, ensuring they are mostly submerged in the butter liquid.
• Cook the Lobster Tails: Poach the lobster tails for 4-5 minutes per side, or until the meat is opaque and firm to the touch. Use an instant-read thermometer to check for an internal temperature of 140°F (60°C). Be careful not to overcook.
• Serve: Remove the lobster tails from the poaching liquid with tongs. Serve immediately, spooning some of the warm butter sauce over the top.

From Frozen to Fabulous: Your Ingredients

Here's what you'll need to turn those frozen lobster tails into a gourmet masterpiece. don't be intimidated, it's mostly stuff you probably already have.

You will need 2 frozen lobster tails, butter, garlic, lemon, thyme, red pepper flakes (optional), salt, pepper, and water.

Alright, let's dive in! ever wondered how to cook frozen lobster to that restaurant-quality tenderness? it's easier than you think.

We're going to nail this. forget chewy, rubbery lobster. i'm going to show you how to cook lobster tails that are tender, buttery, and oh-so-delicious.

Honestly, it's one of the best lobster recipes i know.

Ingredients & Equipment: Let's Get Sorted

Here's the lowdown on what you need. Don't worry, nothing too fancy.

Main Ingredients

• Frozen Lobster Tails: 2 tails (approx. 6-8 oz each, that's about 170-225g ). You want good quality tails. Look for bright white meat. No weird smells, alright?
• Unsalted Butter: 1/2 cup ( 113g ), cubed. Go for a decent butter; it makes a difference.
• Garlic: 2 cloves , minced. Fresh is best, you know?
• Lemon Juice: 1 tablespoon . Freshly squeezed is always the winner.
• Fresh Thyme: 1 teaspoon leaves (or 1/2 teaspoon dried). Thyme just works so well!
• Red Pepper Flakes: 1/4 teaspoon (optional). If you want a little kick.
• Water: 1 cup ( 240ml ).
• Salt & Pepper: To taste.

Seasoning Notes

Okay, let's chat about flavor. garlic and thyme are your stars. a little lemon brightens everything. want a bit of heat? red pepper flakes are your friend.

You can sub dried thyme for fresh. just halve the amount. rosemary is a good sub if you don't have thyme.

Equipment Needed

• Small Saucepan: Big enough to hold those lobster tails.
• Tongs: For handling the tails.
• Thermometer: An instant-read thermometer is good. Especially for making sure doneness . But it's not essential.
• Kitchen Shears/Knife: For prepping the tails. Most of all, make it easy.

I remember the first time i tried cooking lobster . it was a disaster. overcooked, rubbery… ugh! i've since learned a trick or two.

Thawing is the most important! i swear! you can speed the cooking lobster process if you thaw properly.

Alright, let's talk lobster. specifically, how to cook frozen lobster tails. i know, sometimes frozen seafood gets a bad rep, but honestly, with a few tricks, you can get restaurant-quality results at home.

Forget those rubbery, overcooked things you've maybe had before. we're going for tender, buttery bliss. honestly, there's nothing wrong with wanting a fancy meal on a casual weeknight.

Prep Like a Pro: Your Lobster's Spa Day

First things first: essential mise en place . that's fancy talk for "get your stuff together". we're talking about fully thawing those cook lobster tails .

You cannot skip this step! either leave them in the fridge overnight. or, if you're impatient (like me), seal them in a freezer bag and submerge in cold water for about 30 minutes.

Change the water every 15 minutes. they should feel pliable, not icy. as for safety, remember to wash your hands and surfaces after handling raw seafood.

The Butter-Poaching Ballet: How Do I Cook Lobster Tails ?

Here’s the super easy part:

1. Snip the Shell: Use kitchen shears to cut down the top of each tail. Gently ease the meat out, leaving the end connected. Season with salt and pepper.
2. Buttery Bath: In a small pan, melt a 1/2 cup of butter with 2 cloves minced garlic, a tablespoon of lemon juice, and a teaspoon of thyme. Red pepper flakes are optional!
3. Simmer Time: Gently simmer the butter mixture. Add the Cook Lobster .
4. Poach Perfection: Poach for 4- 5 minutes per side. Look for opaque meat. Use a thermometer to check for 140° F ( 60° C) . No overcooking, please!
5. Serve: Remove and spoon over that amazing butter sauce.

Pro Lobster Tips: No More Rubber!

Want to really nail it? don't blast the heat! a gentle simmer keeps the lobster tender. and never skip the thawing step! trust me, best lobster recipes are ruined by impatience.

Another killer tip is to use good quality butter. and don't throw away the poaching liquid, drizzle over pasta or use with veggies.

So, there you have it! how to cook lobster tails easy . don't be intimidated. the secret to cooking lobster perfectly is not to overcook it.

This method works great if you need to know how to cook fresh lobster tails . enjoy this simple pleasure!

Alright, let's talk lobster. seriously, who doesn't love a good lobster tail? especially when you can cook frozen lobster like a pro right at home.

I've been there, wrestling with icy tails and wondering how to cook frozen lobster without ending up with something tougher than my old boots.

So, trust me, these recipe notes are born from experience.

Recipe Notes

Serving Suggestions

Okay, so you've got these beautiful, buttery lobster tails. first things first, presentation matters! plating them on a bed of vibrant green salad instantly elevates the dish.

A simple drizzle of the leftover butter sauce? chef's kiss .

Think about some easy sides. grilled asparagus is always a winner. how about some fluffy mashed potatoes or a simple pasta dish? don't forget the drinks! a crisp white wine like sauvignon blanc is just the ticket.

Honestly, that's what i feel!

Storage Tips

Right, what if you don't devour every last bit? (Unlikely, but hey, it happens.)

Refrigeration is key. If you have leftover cooked lobster tails, get them into an airtight container, and pop them in the fridge. They're good for about 2-3 days.

Freezing? not really recommended after they've been cooked. the texture tends to get a bit weird. reheating? gently does it.

Steaming or a quick pan-fry with a bit of butter is best to keep them moist.

Variations

Fancy a twist? You know, for kicks.

Dietary adaptations are easy. Need a dairy-free version? No worries, swap the butter for a good quality olive oil or vegan butter. Still tastes amazing!

Seasonal ingredient swaps? go wild! summer? fresh corn on the cob alongside the lobster . autumn? roasted butternut squash. see? it's all good.

You can use italian seasoning instead of thyme for an alternative herb flavor.

Nutrition Basics

Look, let's be real. Lobster is a treat, but it's got some goodness in it.

Each tail boasts a hefty dose of protein. plus, it's relatively low in carbs. the best lobster recipes use simple ingredients, keeping the focus on the lobster itself.

Each lobster tail without sides contains about 350 calories, 30g of protein, 25g of fat, 2g of carbohydrates, and 300mg of sodium.

Keep in mind that it is an estimation.

So, there you have it! everything you need to know to become a lobster legend in your own kitchen. go forth and cook lobster tails ! whether you cook lobster fresh or cook lobster frozen, remember it's about having fun and enjoying the process.

You’ve got this. time to figure out how to cook lobster tails easy !