Thawing for 24 hours in the refrigerator also prevents the tail meat from sticking to the shell.
Do not stack or pile the frozen tails or they will not defrost evenly.
Use the defrosted lobster tails immediately and do not refreeze them or they could collect bacteria and spoil. If the tails haven’t defrosted after 24 hours, allow them to sit in the refrigerator for another 6 hours before you check them again. If you plan to use the lobster juices, use them immediately before they spoil.
Make sure you have the ability to watch the seafood in the cool water so you can change the water as needed.
Remove as much as from the bag as you can before you seal it so it doesn’t float on the water. Make sure the bag is completely sealed so no water leaks into it.
You can also use a bucket or a large container to fill with cool water.
Changing the water helps bring the lobster meat to room temperature more quickly. Don’t place the pot in direct sunlight. The heat from the sun could change the texture of the tail meat.
If they aren’t defrosted, replace the water and submerge the bag of lobster tails back into the water. Cook the lobster tails as soon as they are defrosted and do not refreeze them to avoid spoiling.
Defrosting in the microwave can alter the texture of the lobster tail meat and make it tougher.
Don’t stack or pile the lobster tails on the plate.
To avoid cutting open the shell to see if the meat has defrosted, touch the center of the exposed meat at the end of the tail. There should be no frozen spots. If the tails are close to being defrosted, lower the time to 1 minute on the defrost setting and microwave them again until they’re fully thawed.
Do not refreeze the tail meat.
