How to Cook Frozen Lobster Claws from Costco to Perfection

Lobster is considered a luxury food item that is often enjoyed at upscale restaurants or on special occasions. However with Costco selling high-quality frozen lobster claws at an affordable price anyone can now indulge in these succulent crustaceans right at home. As a seafood lover myself, I was thrilled to find bags of frozen cooked lobster claws at my local Costco warehouse. The convenience of having ready-to-eat lobster on hand is hard to beat. However, I quickly realized that simply defrosting and eating the frozen claws resulted in rubbery, lackluster texture and flavor. It became clear that proper preparation would be the key to transforming these frozen claws into tender, delicious morsels.

After doing some research and testing different cooking methods, I’ve honed my technique and can now cook frozen lobster claws from Costco to absolute perfection each time. In this article, I’ll share everything I’ve learned about how to prepare frozen lobster claws, from thawing to cooking to serving. With my tips and tricks, you’ll be able to serve restaurant-quality lobster claws that are sweet, briny, and tender. Your family and friends will be amazed that these succulent seafood treats came from your own kitchen.

Step-by-Step Instructions for Cooking Frozen Lobster Claws

Follow these simple steps, and you’ll be rewarded with tender, flavorful lobster claws every time

Proper Thawing

The first key step is thawing the frozen claws properly. Don’t be tempted to cut corners by thawing at room temperature or in the microwave. This can create hot spots that begin cooking the meat, leading to a mushy texture.

• The best method is thawing overnight in the refrigerator. Place the unopened package of frozen claws on a tray or plate to catch any drips. Allow to thaw for 24 hours before cooking.

• If you’re pressed for time, place the sealed bag of claws in a large bowl of cold water. Change the water every 30 minutes to keep it cold. Thaw until the claws are pliable but still icy cold, about 2 hours.

Preparing for Cooking

Once thawed, you’ll want to prep your claws for the cooking process.

• Use kitchen shears to carefully cut through the top of the shell down the center. Take care not to cut all the way through and damage the meat.

• Use a meat mallet or rolling pin to gently crack the hard shells. This allows heat to penetrate and cook the meat more evenly.

• Rinse the cracked claws under cold running water. Thoroughly pat dry with paper towels.

Choosing Your Cooking Method

You can boil, steam, or bake thawed lobster claws with delicious results. Here are some tips for each technique:

Boiling:

• Fill a large pot with salted water and bring to a rolling boil.

• Gently add claws and cook for 5-7 minutes until shells are bright red and meat is opaque.

• Remove claws with tongs and serve immediately.

Steaming:

• In a pot fitted with a steamer basket, bring water to a boil.

• Arrange claws in basket, cover, and steam for 7-9 minutes until meat is opaque.

• Carefully remove hot claws with tongs.

Baking:

• Preheat oven to 400°F. Line a baking sheet with parchment.

• Arrange claws on sheet and brush lightly with melted butter.

• Bake 7-9 minutes until shells are red and meat is opaque.

Serving Your Fabulous Claws

You’ve perfectly cooked tender, sweet lobster claws. Now it’s time to serve them up in style.

• Offer small dishes for discarding empty shells. Provide lobster crackers and picks for getting at the meat.

• Serve claws with lemon wedges, clarified butter, or easy dipping sauces.

• Garnish plates with fresh parsley. Lemon slices add a bright pop of color.

• For a casual summer meal, serve claws on a paper-lined table with bibs and plenty of napkins.

Your hard work has paid off! Crispy, briny, sweet lobster claws steamed, baked or boiled to perfection. It’s hard to believe these restaurant-quality morsels came from a bag in your freezer. Squeezing fresh lemon over the tender meat and dipping in melted butter make this simple meal feel decadent and special.

Helpful Tips for Success

Follow these handy tips, and you’ll be a pro at preparing succulent lobster claws from frozen.

• Always thaw claws slowly and completely before cooking for the best texture.

• Resist overcooking. Lobster meat gets rubbery and tough if cooked too long.

• Cracking shells helps heat penetrate so claws cook faster and more evenly.

• Brushing claws with oil or butter prevents sticking to the pan when baking.

• Test doneness by cutting into thickest part of claw. Meat should be opaque.

• Serve immediately for the best flavor and texture. The claws will continue cooking off heat.

• Refrigerate any leftover cooked claws. Use within 2 days for best quality.

• Reheating gently in the microwave with a splash of water restores the deliciously tender texture.

Get Creative with Your Lobster Claws

Simple steamed or boiled lobster claws make an elegant appetizer or entrée. However, don’t be afraid to get creative and use those frozen claws from Costco in fun new ways:

• Make lobster tacos with chopped claw meat, pico de gallo, avocado and lime crema.

• Toss claw meat with pasta, olive oil, and fresh herbs for a simple weeknight dinner.

• Mix chunks of lobster with mayonnaise, lemon juice, and celery for an easy lobster salad.

• Top savory crostini with claw meat, roasted red peppers and chives for bruschetta.

• Fill claws with a rich seafood stuffing mix of breadcrumbs, shrimp, scallops and seasonings.

• Make an indulgent mac and cheese with elbow pasta, béchamel, sharp cheddar, and chunks of lobster.