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Lobster tails make a decadent appetizer or entrée and using frozen tails means you can enjoy them any time of year! For the best texture, it’s important to defrost the lobster tails since cooking frozen tails will make tough, chewy lobster. Get your lobster tails out of the freezer 1 day before you want to cook them. Take out as many tails as you plan on cooking.

Keep in mind that by defrosting them in the fridge, you can always refreeze them again if you change your mind and need to hold off on cooking them. Look at the seafood section of grocery store’s freezer aisles for lobster tails. Some meat counter might have them in a case nearby. Variation: If you’re short on time, put the tails into a sealable plastic bag.

Seal the bag shut and submerge it in cold water for 30 minutes. Change the water every 30 minutes until the tails are totally defrosted. You’ll need to cook the tails right after they’ve finished thawing. Arrange the tails on a plate in a single layer and cover them.

Place the tails on a plate or in a bowl so they’re not stacked. Then, wrap them with plastic wrap so they don’t absorb flavors in the fridge as they defrost. If the tails are already in a single layer and in a package, you can leave them in the package. The wrapper will prevent juices from leaking in your fridge as the tails thaw. Refrigerate the tails for 24 hours or until they’re completely thawed. Check on the lobster tails after you’ve defrosted them for 1 day.

Remove the wrapping and try to bend a tail. If it’s defrosted completely, it should be flexible and will bend easily. If the tail is still stiff or icy, refrigerate it for another 2 hours and check it again. Use kitchen shears to cut through the top shell of each tail. Place the defrosted tails on your work surface and get out a clean pair of kitchen shears. Hold 1 tail firmly while you cut lengthwise through the shell.

Try to avoid cutting the meat so it remains in a single piece and stop cutting before you get to the tail fin. If you don’t have kitchen shears, you can carefully use a sharp knife. Pull open each shell to expose the meat. Use your fingers to gently pull apart the sides of the shells you just cut. You should be able to see the meat of the lobster, but you don’t want to pull so hard that you tear the shell off. The meat should look like it’s sitting on top of the shell, which will protect the meat as it cooks.

Adjust your oven rack and turn the broiler to “high. Then, turn the broiler on to its highest setting. Mix the garlic powder, smoked paprika, and white pepper in a small bowl. It’s important to use garlic powder instead of minced garlic since the fresh garlic would burn under the broiler.