2 hours ago, KennethT said:@Shelby In general, I agree with everyone but I don't know if the others have considered one thing - I had always thought that lobster becomes mushy due to enzymatic action when not frozen. That's why you're always supposed to either buy it live and kill it just prior to cooking or buy it frozen. I worry that defrosting overnight in the refrigerator will leave it for a few hours unfrozen and allowing the enzymes to do their thing. I don't know how long it takes for the enzymes to work to mushify the lobster meat.
So, I'd probably cook from frozen and add say an extra 15 min. or so to account for defrosting at temp.
I'd be curious as to what everyone else thinks about this... @weinoo @gfweb @rotuts
It's funny you say that....because, I ordered the tails and they are supposed to be here New Year's Eve. That can be anywhere between like 11 in the morning until who knows at night lol. My only other option was to get them delivered on Christmas Eve and I decided that would be a bad idea because of how shipping is this time of year especially here in the sticks. SO, my point is, depending on what time they get here on NYE, there might not be time to thaw them out ....or there might be a few hours. Or, I might have to take my life in my hands and eat them for New Year's Day dinner--and horrors not do the usual lucky ham.
I guess I like to live life on the edge lol.
Edited to add I appreciate everyone's input so much. The tails aren't cheap and I don't want to screw them up. I guess I don't have to SV them but I do remember when I did one time we loved them they were absolutely perfect.
