Steaming is a good way to cook frozen lobster tails without losing too much flavor but to preserve taste and texture the lobster will have to be thawed before cooking. Remove lobster from their wrappings and place in a single layer in glass bowl or dish. Cover dish and refrigerate for 8 to 10 hours or overnight until thawed.
Thread a skewer through the meat, the length of the tail. (The skewer will help keep the tails from curling.) Place enough of water in a large pot fitted with a steamer basket to come up to the bottom of the basket, bringing water to a full boil. Place skewered lobsters into steamer basket and cover pot. Steam the tails, about 1 minute per ounce — 8-ounce tails would require 8 minutes of steaming. (The shells will turn bright red and the flesh white when done.) Remove lobster from pot with tongs whendone, and run under cool water to stop the cooking process. To remove lobster meat from tail in one piece:
When lobster cools, remove meat by placing the lobster, shell side down, on a work surface. Starting at the wide end, cut all the way down one side of the tail, from end to end, with a kitchen scissor. Flip the tail over and repeat process on the other side. Pull
the membrane to free the tail meat and pull out the meat in 1 piece, using lobster meat, as desired.
Below is an embeed video i've found in youtube on How to Cook Lobster Tails.
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