Frozen Lobster Cooking Guide

Frozen lobster tails offer convenience without sacrificing quality. With proper cooking techniques, you can achieve restaurant-quality results using an air fryer or oven.

Thawing Frozen Lobster

Proper thawing is crucial for even cooking and best texture:

Refrigerator Method (Recommended)

Place lobster tails in a covered container
Thaw in refrigerator for 8-10 hours or overnight
This method preserves texture and flavor best

Quick Thaw Method

Seal lobster tails in a plastic bag
Submerge in cold water for 30-60 minutes
Change water every 15 minutes
Never use hot water as it can partially cook the meat

Preparation

Pat lobster tails completely dry with paper towels
Using kitchen shears, cut through the top shell lengthwise
Gently pull meat up and rest on top of shell (butterfly style)
Brush with melted butter and season with salt, pepper, and garlic

Air Fryer Method

Preheat air fryer to 380°F
Place butterflied lobster tails in basket, meat side up
Cook for 5-7 minutes for 4-6 oz tails
Brush with more butter halfway through
Lobster is done when meat is opaque and internal temp reaches 140°F
Let rest for 2-3 minutes before serving

Oven Roasting Method

Preheat oven to 425°F
Place butterflied tails on a baking sheet
Brush generously with garlic butter
Roast for 12-15 minutes for 4-6 oz tails
Meat should be opaque and firm to touch
Broil for final 2 minutes for golden top (optional)

Cooking Time by Size

4-5 oz tails: 5-7 minutes (air fryer), 10-12 minutes (oven)
6-7 oz tails: 7-9 minutes (air fryer), 12-15 minutes (oven)
8-10 oz tails: 9-12 minutes (air fryer), 15-18 minutes (oven)

Garlic Butter Recipe

Perfect accompaniment for lobster:

4 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh parsley, chopped
Pinch of salt and paprika

Serving Suggestions

Serve your lobster with:

Extra garlic butter for dipping
Fresh lemon wedges
Drawn butter
Roasted vegetables
Garlic mashed potatoes
Fresh salad

Pro Tip

Don't overcook! Lobster becomes tough and rubbery when overcooked. The meat should be opaque and firm but still tender. Use a meat thermometer to check for 140°F internal temperature, and remember that carryover cooking will add a few degrees after removal.