Frozen lobster has some definite benefits over new live Lobster. Lobster Tails
– Frozen lobster could be purchased and stored until you are prepared to make use of it.
– Frozen lobster will be less expensive.
– A big advantage is that the frozen lobster has already been prepared so you don’t have to deal with the problem of cooking a live lobster.
It is correct that fresh live Lobster will normally taste better but that comes at a considerably higher price. This is because fresh lobster is generally purchased for the meat at the tail and claws. Frozen Lobsters tails may come from any of dozens of other different varieties of claw-less species that makes them more available and less expensive.
Sources Of Frozen Lobster Tail
In general, there are two different sources for suspended Lobster tails. Some are chosen from warm waters and some come from chilly waters. Most chefs consider the warm water types are the least desired. This is because by the time which they’re harvested and get to you the meat is of poor quality at a big proportion of their tail.
You should always attempt to buy your frozen tail in the cold waters of southern nations and steer clear of the central American selection. Sometimes the info is on the package though often it isn’t. Then you need to rely on the advice the vendor may give you or guess based on the purchase price. The warm water tails will always be the least expensive.
Cooking the Lobster
To find the best taste and texture out of frozen lobster tails that they should be thawed before cooking. It is likely to cook frozen tails but doing this will produce a tough less tasty meat.
To thaw frozen lobster tails allow them sit in their unopened packaging at the fridge for approximately 24 hours. You can thaw them quicker by immersing the package in plain water, then letting that sit in the fridge.
At a hurry it is possible to use a microwave with a defrost setting to thaw the tails. Just be careful so that you don’t start cooking the Lobster tails such a way.
Once thawed, the Lobster Tails should be cooked in a timely way. After thawing they may be boiled, steamed, baked, broiled or grilled. It is up to you.
Here are the two most popular and simplest ways to cook Lobster, steaming and boiling.
– fill a kettle with enough water to cover the Lobsters you are cooking,
– Insert about one tablespoon salt per quart of water
– Heat the water to a rolling boil
– dip the Lobsters into the boiling water
– Cook for about 1 minute per ounce of Lobster
Steaming is similar except you’ll use less water. You’ll need a steaming basket that may hang into the pot but not reach into the water along with also a tight lid.
– Place 1 to 2 1 1/2 inches of water to pot.
– Add salt (1 tbsp per gallon of water)
– Heat the water to boiling
– Hang the steaming basket to the pot
– Cover with heavy Lid (If you don’t have a thick lid sit a brick or rock on top to hold the lid down)
Only remember, be careful and watch out for the hot steam once you open the bud and remember that the lid, pot, strainer and Lobsters are all exceptionally hot.
Serve the Lobster onto a platter with some hot clarified butter and you are ready to feast.