The No Fuss Broiled Lobster Tails Perfectly Plump with LemonHerb Butter

Broiled Frozen Lobster Tails Simple Garlic Herb Butter Recipe

By Laura TideOctober 8, 2025

Table of Contents

Getting Started: Thawing Those Treasure Chests

Right then, let's take those trusty frozen lobster tails out of the deep freeze and turn them into something truly smashing! I remember the first time I tried to cook them—I was convinced I’d end up with rubbery disappointment. But honestly, we’re going to keep this dead simple and utterly delicious. This preparation focuses on letting that beautiful lobster flavour shine through, making it a cracking meal without loads of faff.

Tackling Common Kitchen Worries Head-On

I know what you’re thinking. People always worry: "How long does it take to thaw them properly?" or "Will these end up chewy like an old Wellington boot?" Fear not! This guide shows you exactly how to cook frozen lobster tails perfectly the first time, even if you're starting from solid ice. We’ll sort out the quick thaw, the splitting nightmare, and nail that cooking time so they’re sweet, not tough. You won't need any of those fancy complicated pasta recipes; this is pure, unadulterated flavour.

Why This Simple Frozen Lobster Tail Recipe Beats Boiling

Most folks just lob them into boiling water, which frankly is a bit of a travesty. That water leeches out all the good stuff. Our secret weapon here is a quick steam-then-broil combo. This method ensures moisture stays locked in while we blast the top with high heat. It’s the best way to cook frozen lobster tails if you want that satisfyingly plump texture. Trust me, this slight effort upgrade delivers restaurant-quality results.

Prepping for Maximum Flavour Infusion

Before we even think about the heat, we need to prep. After a quick cold-water thaw (no nuking these, please!), we gently steam them just enough to make splitting the shell painless. Then comes the fun bit: cracking them open and lifting that beautiful white meat right onto the shell. This little manoeuvre allows the amazing garlic and herb butter we're about to whip up to properly soak in. It’s all about setting the stage for a truly delicious frozen lobster tail recipe .

Whipping Up That Golden Herb Butter Mixture

This butter is the absolute star of the show, blending rich dairy with sharp lemon and fresh parsley. Make sure your butter is softened—not melted, mind you—so it blends beautifully with the minced garlic. When you brush this over the exposed meat, you’ll immediately smell that incredible aroma. It’s rich, it’s bright, and frankly, it makes even the most mundane evening feel like a Bank Holiday weekend treat.

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Ready to Tame Those Frozen Lobster Tails?

Right then, let's take those trusty frozen lobster tails out of the deep freeze and turn them into something truly smashing! Forget the fear of rubbery seafood; we’re going to keep this dead simple and utterly delicious. This Delicious Frozen Lobster Tail Recipe focuses on letting that beautiful lobster flavour shine through, perfect for a special Tuesday night or a proper Sunday supper. Anyone can make this, trust me.

The Essential Shopping List Breakdown

For this Simple Frozen Lobster Tail Recipe , we need decent quality stuff. You’ll be needing 8 medium tails , which is roughly 1.2 kilograms in metric terms. When you look at them, make sure they aren't just a solid, ice-encased block. If you're buying frozen, check for packaging integrity. We’re using 1/2 cup (113g) of unsalted butter—make sure it’s softened, not melted, it makes a difference when mixing! For the garlic, aim for 4 cloves , minced super fine. Honestly, the best flavour boost comes from fresh parsley; measure out 1/4 cup chopped. If you grab frozen parsley, you’ll need about half that amount, but the fresh stuff truly sings.

Building Your Flavour Foundation

This butter is where the magic happens. The garlic and lemon zest aren't just for show; they cut through the richness of the lobster beautifully. We’re aiming for a punchy, vibrant coating. If you’re short on fresh lemon, you can swap the 1 teaspoon of zest for 1/2 teaspoon of bottled lemon extract in a pinch, though it’s not ideal. My top tip? If you happen to have some anchovy paste lurking in the back of the fridge (don't look so shocked!), stir in just 1/4 teaspoon with the butter. It adds a subtle, invisible umami boost. This secret weapon is often mentioned in articles about what What Food Network Shopping Editors Recommend Buying on Amazon Prime Day , just for adding depth to simple things!

Quick Prep and Essential Kit

You don't need a fancy chef's kitchen for this. First off, you absolutely must thaw those tails properly—I usually run cold water over them until they are pliable. Don't use hot water, or you'll start cooking the exterior! Get your baking sheet lined with foil; clean-up will be a doddle, honestly. For prepping the shell, sturdy kitchen shears are brilliant, but if you haven't got them, a small, sharp paring knife will do the trick. The pro tip here is the ‘float’—once you’ve split the shell, gently push the meat up and over the shell halves. This exposes maximum surface area to the broiler and looks dead impressive when you serve it up. It's the easiest way to learn How To Cook Frozen Lobster Tails .

Storing Leftovers and Beyond the Broiler

If, by some miracle, you have any leftovers of this Best Way To Cook Frozen Lobster Tails masterpiece, store them in an airtight container in the fridge for up to two days. Reheat very gently—a quick 2-minute blast in the air fryer works wonders if you want to try Frozen Lobster Tails In Air Fryer next time, though this broiling method is superior for that initial cook. Remember, cooking Frozen Lobster Tails From Frozen directly usually leads to uneven cooking, so that initial steam and thaw is your best friend for success.

Right then, let's take those trusty Frozen Lobster Tails out of the deep freeze and turn them into something truly smashing! Forget the fear of rubbery seafood; we’re going to keep this dead simple and utterly delicious. This Frozen Lobster Tails Recipe focuses on letting that beautiful lobster flavour shine through, perfect for a special Tuesday night or a proper Sunday supper. This Simple Frozen Lobster Tail Recipe is about making luxury accessible.

Getting Ready for the Perfect Plump Texture

Before we even think about firing up the heat, we need to sort the tails out. The biggest mistake folks make when Cooking Frozen Lobster Tails From Frozen is rushing the thaw. Don't even try it! We want that meat tender, not tough as old boots. Submerge your Frozen Lobster Tails in cold water for about 45 minutes. Change the water halfway through—this speeds things up nicely. Once thawed, pat them bone dry. Any excess moisture will steam them instead of letting us get that beautiful broiled texture later. If you skip this drying step, you risk a bland flavour profile, which is just a tragedy when dealing with such lovely seafood.

Initial Softening Steam: A Gentle Nudge

The No Fuss Broiled Lobster Tails Perfectly Plump with LemonHerb Butter presentation

Now, we need to coax the shells open without wrecking the meat inside. This is where the gentle steam comes in. Grab a pan, a splash of water—just enough to cover the bottom—and bring it to a light simmer. Pop the tails in, lid on, for just 3 to 4 minutes . This isn't cooking them fully; it’s just softening the shell and giving the meat a head start. Once they are slightly firm but still pale, get them out quickly. This pre-step is mission-critical for the final presentation. If you’re wondering How To Cook Frozen Lobster Tails beautifully, this technique is key!

The Butter Bash: Maximum Flavour Delivery

While those are cooling slightly, whip up the flavour bomb. Get your butter soft—we mean properly spreadable, not melted into an oil slick. Mix in the garlic, parsley, lemon zest, juice, salt, and pepper. I learned years ago that using zest and juice gives you depth; the zest is bright and floral, while the juice cuts through the richness. Slather this glorious mix all over the meat that you’ve gently lifted onto the top of the split shell. This coating protects the meat and ensures every bite of this Delicious Frozen Lobster Tail Recipe is packed with taste.

High Heat Finish: Broiling to Perfection

We are finishing this under the broiler—it’s the Best Way To Cook Frozen Lobster Tails if you want speed and colour. Make sure your oven rack is about six inches from the element and the broiler is screaming hot. Pop the buttered tails on a foil-lined tray. They only need about 5 to 8 minutes under that intense heat. Keep an eye on them like a hawk! You're looking for the meat to turn completely opaque and firm. That beautiful, slightly browned butter means they are done. If you fancy trying the Frozen Lobster Tails In Oven method instead, use a 400° F ( 200° C) oven for 10- 12 minutes, but honestly, the broiler gives it that restaurant flair faster.

Keeping the Magic Alive: Storage and Emergency Fixes

These are best eaten straight away, honestly. But if you have leftovers, seal them up tight in the fridge for up to two days. Reheating is tricky; don't blast them again! A quick 3-minute steam or a gentle warm-up in a spoonful of fresh butter works wonders. Now, for disaster control: if you accidentally over-salted the butter? Whisk in a tiny spoonful of plain Greek yogurt or sour cream; the fat helps mute the saltiness. If the tails look a bit dry post-broil, don't panic! Drench them immediately in warm, melted garlic butter—it works like a charm to bring back moisture.

Right then, let's dive into the fine details for making these Frozen Lobster Tails sing. We've cracked the code on how to cook frozen lobster tails without turning them into chewy erasers. This recipe is the gold standard for a simple frozen lobster tail recipe that tastes anything but simple.

Finishing Touches for Maximum Pizazz

When you’re plating up, presentation is half the battle, isn't it? Think restaurant vibes but in your own kitchen. For a chef-level garnish, forget just sprinkling parsley everywhere. Take a microplane and grate a tiny bit of fresh orange zest right over the top after they come out of the oven—it adds a gorgeous aroma. I also love serving these on a bed of something vibrant, like creamy polenta or maybe some bright green wilted spinach. Honestly, my personal secret? A little sprinkle of flaky sea salt (like Maldon) right at the very end. It just makes that sweet meat pop.

Quick Comparisons for Superior Seafood

Now, lots of folks try cooking frozen lobster tails from frozen by just blasting them in the oven. Big mistake! That usually results in dry bits stuck to the shell. Our quick initial steam followed by the high-heat broil (the method for frozen lobster tails in oven ) is far superior because it guarantees moisture while ensuring that beautiful caramelized char on top. We are beating the slow-bake method hands down for speed and texture in this Delicious Frozen Lobster Tail Recipe .

Dietary Adjustments and Calorie Counts

For those keeping an eye on the macros, remember that the butter is the main player here. Per tail, we’re sitting around 280 calories, with a good chunk coming from healthy fats if you swap some of that butter out. If you're going dairy-free, use a nice olive oil instead of butter. It will lose a tiny bit of that rich mouthfeel, but you still get that punch from the garlic and lemon. For a lighter calorie option, simply halve the amount of butter used to brush the meat; the flavour won't suffer dramatically.

Elevating the Meal Experience

This dish cries out for accompaniments. If you're feeling proper posh, serve it alongside some crusty sourdough to mop up those herby butter pools. On the drink front, stick to something sharp and cold—a chilled Pinot Grigio works wonders. Don't stress about leftovers too much, though. Honestly, these are best fresh. If you must save them, store them airtight in the fridge for up to two days. Reheating? Not recommended, but if you have to, gently flake the meat into a light fish broth or maybe even use it in a fancy chowder the next day. You want to avoid turning the Frozen Lobster Tails rubbery again.

Go on, give this Best Way To Cook Frozen Lobster Tails method a go this week. You'll be chuffed with the results, I promise!

If you're craving more ideas, explore Butter Poached Lobster Tails Liquid Gold Recipe , Lobster Thermidor Recipe Treat yourself A Classic Made Easy and Grilled Lobster Tails with Garlic Herb Butter Easy BBQ Recipe .

Perfectly Plump Frozen Lobster Tails Broiled with LemonHerb Butter

Frequently Asked Questions

How do I properly thaw my Frozen Lobster Tails before cooking? I don't want them tasting watery!

That's a cracking question—nobody wants watery lobster! The best method is a cold-water bath. Submerge the sealed tails in cold tap water, changing the water every 20 minutes, for about 30-45 minutes until they are pliable. Pat them bone dry before you proceed with the recipe prep; this ensures they sear nicely rather than steam in their own moisture.

My Frozen Lobster Tails are huge! How long should I broil them to avoid that rubbery texture?

Size matters, but broiling is fast, so keep a close eye on them! After the initial steam and butter application, standard 4-5 oz tails take about 5-8 minutes under a high broiler. If your tails are significantly larger (say, 8 oz or more), check them at the 7-minute mark. The meat should be opaque white all the way through and firm—if it starts shrinking excessively, you’ve gone too far, mate!

Can I bake these instead of broiling? I'm nervous about using the broiler!

Absolutely! If the broiler feels like a bit too much drama, baking works splendidly. Preheat your oven to a steady 400°F (200°C). After buttering the tails and placing them on the sheet, bake them for 12–15 minutes, depending on size. They won't get that lovely browned top the broiler gives, but they'll be just as succulent inside.

What's the secret to getting that gorgeous meat to sit nicely on top of the shell?

That little presentation trick is called "floating" the meat, and it’s vital for even cooking and basting! After you've steamed them lightly, use kitchen shears to cut lengthwise down the centre of the top shell, stopping just before the tail fin. Then, gently push the shell open and ease the raw meat up and over the edges so it rests on the shell. This exposes the meat directly to the heat and the melted butter.

I have leftovers. How should I store and reheat cooked lobster meat?

Leftovers are a treat for lunch the next day! Store cooled, cooked lobster tightly wrapped in the fridge for up to two days. To reheat gently without drying it out, the best approach is simmering—add the lobster meat to a splash of water or white wine in a pan, cover, and heat just until warm (about 3 minutes). Never microwave lobster; it turns it into something resembling a pencil eraser!