Looking for how to cook frozen lobster? It can be used in dishes just like fresh steamed lobster is used. It can be made into lobster soup, Thermidor, Tetrazzini or other dishes. If you buy frozen seafood get it in the freezer as soon as possible. Do not refreeze seafood that has already thawed.
The best way to eat lobster is to eat it as soon as possible while it is still fresh. If for some reason you get a bunch of lobster and cannot eat it all then of course freeze it to preserve for later. Freeze it in the shells whenever possible, wrap tightly in plastic wrap then in zip lock bags. A good rule to follow is to eat it within three months. Thaw frozen seafood on a plate in the refrigerator; most will thaw within 24 hours.
If you want good results when learning how to cook frozen lobster, keep it under the best conditions while in your freezer. Keep the freezer as cold as possible; deep freezers are the best. Do not crowd the packages up and do not open the door any more than you have to.
Cook lobster tails as directed on package; remove the meat and dice.
Cook spaghetti in slightly salted water until tender.
Melt butter and stir in flour and seasonings; Add milk and broth and stir until thickened; Add lobster and mushrooms.
Drain spaghetti and toss with oil; spoon on plates; top with lobster mixture and serve with asparagus.
This makes a great appetizer when you know how to cook frozen lobster.
Add lemon juice to lobster and toss.
Beat cream cheese and enough milk to make spreading consistency; Add salt, pepper, paprika and chives and beat until creamy. Blend in the lobster mixture.
Combine and toss all ingredients EXCEPT BREAD CRUMBS in a 9 x 13 inch casserole baking dish.
Top with buttered bread crumbs; bake 45 to 50 minutes at 350F degrees.
Cut meat into small diced pieces.
Sauté onion in melted butter; add milk and heat just to boiling and lift onions out of mixture.
Stir in lobster, salt, pepper and paprika to season; bring back just to boil, reduce heat and simmer 10 minutes. (Do not boil).
Serve hot with crackers.
Cut thawed meat into small cubes; sauté in melted butter about 5 minutes.
Add sherry, brandy and seasonings; simmer 5 minutes.
Stir in cream, and then stir in beaten egg yolks; cook and stir until thickened.
Serve over toast.