How to Cook Surimi Lobster Tails: A Complete Guide

Surimi lobster tails are a delicious and easy seafood option that can be prepared in your home kitchen. Though not actually made from real lobster, these imitation lobster tails have a similar sweet flavor and texture when cooked properly.

In this comprehensive guide, we’ll cover everything you need to know about cooking surimi lobster tails We’ll discuss what surimi is, where to buy it, how to cook surimi lobster tails in the oven or on the stovetop, serving suggestions, storage instructions, and more

Whether you’re cooking for a special occasion or just a weeknight dinner, these tasty lobster-style tails are sure to be a crowd-pleaser. Let’s get started!

What is Surimi?

Surimi is a seafood product made from fish that has been mechanically deboned, pulverized, and washed to remove fat odor, and taste. It is then blended with additives like starch egg whites, and flavorings before being shaped into various forms.

The most common type of surimi in the United States is made from Alaskan pollock. However, surimi can also be made from other white fish like hake, cod, and tilapia.

While raw surimi has a rather unappetizing gray appearance, once cooked it takes on a texture similar to crab or lobster meat. In fact, surimi is commonly used to make imitation seafood products like crab sticks, shrimp, and our star of the show – lobster tails.

So if you see lobster tails labeled as “imitation” or “surimi”, just know that they are not real lobster, but rather fish-based product shaped and flavored like lobster. The finished taste and texture when cooked is quite convincing!

Where to Buy Surimi Lobster Tails

Surimi lobster tails can be found in the frozen seafood section of most major grocery stores. Popular brands include SeaPak, Aqua Star, and Trader Joe’s. They typically come in 8 or 10 count packages.

You may also be able to find them at warehouse clubs like Costco and Sam’s Club for an even better price per tail. Asian grocery stores are another great option for finding frozen surimi products.

When purchasing, look for tails that are solidly frozen with no signs of freezer burn or frost. They should be firm and dense when frozen, not mushy. Avoid any packages with rips or tears.

For the best flavor and texture, try to find surimi lobster tails made from wild-caught Alaskan pollock. The higher quality the fish, the better the final product will taste.

How to Thaw Surimi Lobster Tails

Before cooking your surimi lobster tails, they must be completely thawed. There are a couple methods you can use to safely thaw them:

• Refrigerator Thawing: Place frozen tails in a single layer on a plate or sheet pan. Thaw overnight in the refrigerator or up to 1-2 days if frozen solid.

• Cold Water Thaw: Place tails in a colander or bowl and submerge in cold tap water, changing water every 30 minutes. Thaw time is about 1 hour for 8-10 tails.

Once thawed, the tails will feel cold, wet, and limp. Pat dry with paper towels before cooking. It’s best to use thawed tails immediately rather than refreezing.

How to Cook Surimi Lobster Tails in the Oven

Baking surimi lobster tails in the oven is quick and easy. The hot, dry heat from the oven will give you a firm, lightly golden exterior while keeping the interior tender. Follow these simple steps:

Ingredients

• 8-10 surimi lobster tails, thawed
• 3-4 tablespoons butter, melted
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper.

2. Brush each lobster tail lightly with melted butter and place seam-side down on prepared baking sheet.

3. Sprinkle tails evenly with salt and pepper.

4. Bake for 10-12 minutes, until lightly browned. Insert a knife to check that lobster tails are hot throughout.

5. Remove from oven, flip tails over, and brush with any remaining butter. Serve immediately while hot.

The buttery, oven-baked tails pair perfectly with lemon wedges, melted butter for dipping, or a refreshing side salad. Enjoy!

Stovetop Method

You can also prepare surimi lobster tails on the stovetop with just a skillet and some butter. The benefit of this method is seeing the color develop on the tails as they cook.

Ingredients:

• 8-10 surimi lobster tails, thawed
• 2-3 tablespoons butter
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

Instructions:

1. Heat a large nonstick skillet over medium-high heat. Add butter to coat pan.

2. Lay lobster tails in the hot pan seam-side down. Sprinkle evenly with salt and pepper.

3. Cook for 2-3 minutes until lightly browned. Flip and cook 2 minutes more.

4. Remove tails from pan and brush with any butter in pan. Serve warm.

The stovetop method cooks the tails a little faster, so watch them closely to avoid overcooking. Just 3-5 minutes per side is all it takes to heat them through and develop a nice color.

Serving Suggestions

Surimi lobster tails make an elegant passed hors d’oeuvre or appetizer when served atop a lettuce cup or endive leaf. They are also delicious in lobster rolls, tacos, salads, and pasta dishes.

Here are some tasty ways to serve up these faux lobster tails:

• Lobster avocado salad – Chopped lobster tails, avocado, tomato, cucumber, lettuce, lemon vinaigrette
• Lobster grilled cheese – Tails, havarti cheese, sourdough bread, grilled in butter
• Lobster tacos – Warmed lobster tails, shredded cabbage, pico de gallo, cilantro crema
• Lobster mac and cheese – Tossed with cooked macaroni and cheesy béchamel sauce
• Lobster rolls – Split toasted buns filled with lobster tails mixed with mayo, celery, lemon juice

However you choose to use them, just remember that surimi has a delicate texture that can become mushy if overhandled or overcooked. Treat them gently for the best results.

Dipping Sauces

Serve your piping hot baked surimi lobster tails with a flavorful dipping sauce for even more decadence. Here are some easy sauce ideas:

• Melted butter – Classic and rich, add a squeeze of lemon
• Warm drawn butter – Melted butter whisked with lemon juice
• Hollandaise – Egg yolk and melted butter sauce, zesty and elegant
• Cocktail sauce – Ketchup, horseradish, lemon juice, Worcestershire
• Aioli – Garlic mayo with herbs like chives or tarragon
• Remoulade – Spicy mayo-based sauce with capers, cornichons, herbs

Storage Instructions

Properly stored, leftover cooked surimi lobster tails will keep for 3-4 days in the refrigerator. Here are some storage tips:

• Place tails in an airtight container or resealable plastic bag.
• Remove as much air from container as possible.
• Store lobster tails in the coldest part of the refrigerator, usually the back.
• Do not freeze cooked surimi tails, as