Defrost fully. Always make sure your lobster tails are fully defrosted so the tail meat can cook evenly and prevent the meat from sticking to its shell. Review our tips for thawing frozen lobster tails.
Remove the shell during prep time. The tail meat can also be gently lifted or loosened from the shell with your hands or even with a butter knife and lay back in the shell.
Blanch the lobster tail. Parboiling (or blanching) cooks the meat enough so that the meat can be removed from the shell. It’s a good method to use before grilling.
Submerge lobster tail in cold water. Plunge cooked lobster tails into ice water to stop the cooking process and to release the meat from the shell.