How to Cook Surimi Lobster Tails to Perfection

Have you ever tried baked surimi lobster tails? They’re not really lobster, but they taste great!

White fish that has been pureed and shaped into the shape of lobster tails is used to make surimi.

It is often sold frozen and can be found in the freezer section of most supermarkets.

Surimi lobster tails are a delicious, affordable alternative to real lobster that can easily be prepared at home. With their sweet, succulent taste and meaty texture, these imitation crustacean tails have become a popular ingredient for home cooks and professional chefs alike. This comprehensive guide will teach you everything you need to know to cook mouthwatering surimi lobster tails.

What is Surimi?

Surimi is a Japanese seafood product made by pulverizing fish, removing the fat and odor, then blending it with egg whites, starch, sugars, and flavorings. The most common fish used for surimi in the US is wild-caught Alaskan pollock due to its mild flavor and white color

The resulting paste can be shaped and colored to mimic luxurious shellfish like lobster crab and shrimp at a fraction of the cost. While raw surimi has a rather unappetizing appearance, once cooked it becomes nearly indistinguishable from the real thing.

Surimi-based products like imitation lobster tails provide an affordable way to enjoy decadent seafood flavors without spending a fortune. Let’s look at how to select prepare, and cook surimi lobster tails so they come out tender and delicious each time.

Selecting the Best Surimi Lobster Tails

When shopping for surimi lobster tails, you’ll typically find them in the frozen seafood section at grocery stores. Popular brands like SeaPak, Aqua Star, and Trader Joe’s offer them pre-packaged in counts of 4, 8 or 10. You may also find them at warehouse clubs.

Look for solidly frozen tails with no signs of freezer burn or ice crystals, which indicate they thawed and refroze. High-quality surimi made from wild Alaskan pollock will provide the best flavor. Avoid any ripped or damaged packages.

The thicker and wider the tails, the better they will replicate true lobster texture when cooked. For special occasions, go for jumbo restaurant-style tails but regular tails work great for everyday meals.

Proper Thawing is Key

Always thaw surimi lobster tails fully before cooking. There are two safe thawing methods:

Refrigerator Thawing: Place tails in a single layer on a plate or pan and thaw overnight in the fridge. This can take 1-2 days for a large frozen block.
Cold Water Thaw: Submerge tails in a bowl of cold tap water, changing the water every 30 minutes. Defrost time is about 1 hour for 8-10 tails.

The tails are ready to cook when they feel pliable and limp, with no ice crystals remaining inside. Pat them dry thoroughly before cooking.

Oven-Baking for Perfect Results

Baking surimi tails in the oven at high heat produces tender meat with a lightly crisped, golden shell. It locks in moisture and flavor beautifully.

Follow these simple steps for oven-baked excellence:

Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
Thoroughly pat dry thawed lobster tails with paper towels.
Arrange tails seam-side down on the sheet pan, evenly spaced.
Brush the tops lightly with melted butter. Season with salt and pepper.
Bake 10-12 minutes until lightly browned. Check for doneness with a knife inserted into the center.
Remove from oven, flip tails over and brush with any remaining butter. Serve immediately.

Accompaniments like lemon wedges, drawn butter, or lemon-pepper seasoning make these tails really shine.

Stovetop Cooking for Faster Meals

You can also pan-fry surimi lobster tails to quickly infuse flavor and warm them through. Here’s how:

Heat a large nonstick skillet over medium-high heat. Add 1-2 tbsp butter to coat pan.
Lay thawed tails in pan, seam-side down first. Season with salt and pepper.
Cook 2-3 minutes until lightly browned. Flip and cook other side 1-2 minutes more.
Remove tails from pan and brush with any butter in pan to glaze.
Serve immediately while hot. Be careful not to overcook or they will become rubbery.

The benefit of stovetop cooking is you can closely monitor browning and cook times. Just 3-5 minutes per side is all you need with pre-cooked surimi.

Grilling For Smoky Goodness

Fire up the barbecue and toss thoselobster tails on the grill for an easy summer meal. Grilled surimi tails are fantastic served with grilled veggies or on skewers.

Oil grill grates and preheat grill to medium-high heat.
Brush thawed tails with oil or melted butter.
Grill tails seam-side down for 2-3 minutes until grill marks appear.
Flip tails and grill other side 1-2 minutes until heated through.
Brush with butter and serve piping hot.

The smoky char flavor from the grill gives these tails an authentic barbecued seafood taste.

Serving Suggestions

From appetizers to main courses, surimi lobster tails adapt well to all kinds of recipes:

Stuff into lettuce wraps or serve over salad greens for an elegant appetizer.
Toss chunks of surimi tails with pasta or rice for a quick weeknight dinner.
Mix chopped tails with mayo, lemon juice and celery for an easy lobster salad.
Layer tails in lobster rolls or tacos with cabbage, tomato and sauce.
Fold tails into seafood bisque or chowders for extra richness.

However you serve them up, surimi lobster tails please the palate and add luxurious flavor to everyday dishes.

Helpful Cooking Tips

Brush tails with butter, olive oil or sauce before cooking to prevent sticking and add flavor.
Resist overhandling or overcooking. Surimi has a delicate texture that turns mushy if abused.
Add fresh herbs like dill, parsley or tarragon to complement the sweet shellfish taste.
Chilling cooked tails in the fridge before using allows cleaner cuts for recipes.
Accompany with lemon wedges, drawn butter, aioli garlic sauce or creamy cocktail sauce.

Storing and Reheating

Store cooked tails up to 4 days refrigerated in a sealed container. Do not freeze, it ruins the texture.
To reheat, place in a hot skillet with a little butter just until warmed through, 1-2 minutes.
Microwave reheating is not recommended, it often toughens the texture.

Enjoy Restaurant Flavor at Home

With this handy guide, you can serve up tender and succulent surimi lobster tails that rival restaurant fare. Impress dinner guests, please picky eaters or enjoy a taste of luxury anytime the craving for seafood strikes. Surimi makes it possible to cook incredibly delicious lobster dishes on any home cook’s budget.

how to cook surimi lobster tails

Cooking instructions for surimi lobster tails

Surimi lobster tails taste best when baked in the oven with a little butter. This makes the surimi soft on the inside and crispy on the outside.

Serve with dipping sauce or a side of rice and vegetables.

Surimi lobster tails are also a healthy and low-calorie seafood option.

So, if you are looking for a delicious and nutritious meal, be sure to try surimi lobster tails!

how to cook surimi lobster tails

Do you have to cook surimi lobster tails?

No, because surimi seafood is already fully cooked and ready to eat immediately upon opening the package.

Faux crab and lobster can be added to stir-fries, soups, and casseroles without needing to be cooked any further because they are already cooked.

Should you use surimi instead of crab if you want the strong flavor and firm texture of fresh crab? The clear answer is “No!” ”.

We learned that the key to successfully utilizing surimi was not to prepare it. If possible, serve it warm and add it just before serving.

It’s great for salads and other places where heat isn’t needed or isn’t enough because it doesn’t need to be cooked or even warmed up.

And, of course, surimi lobster tails make a delicious and healthy seafood option. So, if you are looking for an easy and nutritious meal, be sure to try surimi lobster tails!.

Here are a few tips to help you cook surimi lobster tails:

Thaw the surimi according to instructions before cooking.
Do not handle the surimi too much, as it can easily break apart.
Don’t over-bake the surimi. There are recipes that say to cook them in the oven for more than 45 minutes, but that can make the “meat” too soft.
You can add more spices to the buttery mixture. Along with common herbs like thyme and parsley, you could also add Old Bay seasoning or Cajun spices to make the food taste even better.

If you cannot find surimi lobster tails, you can also use imitation crab or shrimp.

For a healthier option, substitute olive oil for butter.

If you want a little more flavor, try adding some garlic or herbs to the butter mixture.

If you don’t like baking the surimi lobster tails, you can try grilling or frying them.

If you want to make salads or sandwiches, grill surimi lobster tails. If you want to serve them as an appetizer or main dish, fry them.

Honestly, there aren’t too many variations or substitutions you can make with this dish. You either love surimi lobster tails, or you don’t.

My main advice is to play around with the seasonings because the surimi can taste quite bland.

Lobster Tails Recipe – How to Make the Best Lobster Tail

FAQ

What are surimi lobster tails?

Commonly found in popular dishes like California rolls and crab salad, surimi is fish that is flavored, shaped, and sometimes colored to resemble shellfish like crab or lobster. Often referred to as “imitation” seafood, surimi is actually made with real seafood – usually delicious wild Alaska pollock.

How do you eat surimi tails?

Try swapping it for crab in any recipe or eat it straight from the package with cocktail sauce as a snack. Can you eat surimi warm? Absolutely! Add it to any warm dish or dip.

How to eat surimi tails in brine?

Pleasant flavour and soft texture make surimi perfect for eating it on its own, with a touch of lemon juice, or as an ingredient in the most delicious salad.