Cooking up some delicious lobster can be an intimidating endeavor for many home cooks. The idea of working with the whole live lobster, cleaning it, and preparing it may seem daunting, especially if you’ve never done it before. However, with a few simple tips, cleaning frozen lobster is easier than you think.
The good news is lobster usually comes already frozen which takes care of the live preparation part. Once you have your frozen lobster, whether whole lobster, lobster tails, or lobster meat, cleaning it while still frozen is key to ensuring it’s ready to cook. Here’s a step-by-step guide to cleaning frozen lobster perfectly every time.
Step 1: Thaw the Lobster
The first step is to safely thaw the frozen lobster. This is an important step, as trying to clean the lobster while still frozen will be difficult and could damage the delicate meat. There are a few methods you can use to thaw:
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Place the frozen lobster in the refrigerator overnight. This slow thaw is ideal, as it prevents any bacterial growth.
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Submerge the frozen lobster in cold water. Replace the water every 30 minutes until the lobster is thawed. This method thaws the lobster more quickly.
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Use the defrost setting on your microwave. Check on the lobster frequently and stir during defrosting to ensure even thawing
Thaw until the lobster is no longer frozen solid but is still very cold to the touch. At this stage, the lobster is ready to clean.
Step 2: Remove the Poop Bag and Intestines (Whole Lobster Only)
If preparing a whole lobster, there are some inedible parts that need to be removed prior to cooking. Locate the small sac right under the head. This is the green/brown poop bag. Pull it off gently and discard.
Next, turn the lobster over. Just under the head, you will see a vein-like intestinal tract. Using kitchen shears, make an incision and remove and discard the entire intestinal tract. Rinse under cold water when complete.
Step 3: Remove the Mustard (Lobster Tails or Meat)
For lobster tails and lobster meat, the main part to remove prior to cooking is the green mustard or tomalley. This is a green paste found in the lobster head and body. It has an undesirable texture and very strong flavor.
To remove it, turn the tail over and make a shallow incision down the center of the back of the tail. Use your fingers to pull out the green mustard. A lobster fork or toothpick can help scrape out any remaining bits. Rinse the tail when complete.
Step 4: Rinse the Entire Lobster
Once all inedible parts have been removed, give the lobster a good rinse under cold running water. This washes away any debris and removes excess sea water trapped in crevices.
Rinsing helps ensure your cooked lobster won’t have an overly fishy flavor.
Step 5: Dry and Store the Lobster
After rinsing, dry the lobster meat thoroughly using paper towels or a clean dish towel. You want it to be as dry as possible before cooking or storing.
At this point, your lobster is cleaned and ready to cook. If not cooking right away, wrap the lobster tightly in plastic wrap and store in the coldest part of the refrigerator for 1-2 days max.
Now you’re ready to turn that lobster into a luxurious seafood feast! Grilling, broiling, steaming, or sauteeing are all excellent cooking methods that let the sweet lobster flavor shine. Serve with melted butter, fresh lemon wedges, or even tossed into pasta or salad for exotic meals that seem fancy but are so easy.
With these simple steps for cleaning frozen lobster properly, you can have restaurant-worthy seafood at home. Don’t let cooking lobster seem intimidating – just remember to thaw, remove inedible parts, rinse, and dry. Your taste buds will thank you!
Tips for Cleaning Frozen Lobster
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Use kitchen shears or sturdy scissors for removing parts instead of a knife. The scissors allow more precision and control.
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Work over a pan or bowl to catch drips and debris as you clean.
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Save lobster shells/carcasses to make lobster stock. Simmer in water with aromatics then strain.
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Don’t rinse until all inedible parts are removed, to avoid washing undesirable contents through the meat.
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Dry thoroughly so the lobster doesn’t poach instead of browning when cooked.
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Clean lobster just before cooking for best flavor and texture.
Frequently Asked Questions
How do you clean frozen lobster tails?
Thaw lobster tails in the refrigerator. Once thawed enough to handle, use kitchen shears to cut through the top of the shell. Remove the vein and any mustard. Rinse under cold water and pat dry with paper towels before cooking as desired.
What parts of a lobster do you not eat?
Do not eat the intestinal vein, green mustard/tomalley, stomach sac, gills, eyes, mouthparts, or poop sac. Essentially, remove everything except the tail and claw meat.
Can you cook frozen lobster tails without thawing?
It’s best to thaw lobster tails before cooking to ensure even cooking. Trying to cook frozen tails may result in unevenly cooked meat. Slow-thaw in the fridge for best results.
Is the red vein in lobster tails edible?
The red vein found when raw is the intestine/digestive tract. It should be removed before cooking and eating the lobster tail meat. Only the white tail meat is edible.
Should you peel raw lobster tails?
Do not peel raw lobster tails before cooking. The shell helps retain moisture and flavor. Only remove the shell after cooking.