Frozen lobster has some definite benefits over fresh live Lobster. Lobster Tails

– Frozen lobster could be purchased and stored until you are prepared to make use of it.
– Frozen lobster won’t be as costly.
– A big benefit is that the frozen lobster has been prepared so that you do not have to take care of the problem of cooking a live lobster.

It’s true that new live Lobster will generally taste better but this comes at a considerably higher price. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails may come in any of dozens of other distinct varieties of claw-less species that makes them more accessible and less expensive.

Resources Of Frozen Lobster Tail

Generally speaking, there are two different sources for frozen Lobster tails. Some are chosen from warm waters and some come from chilly waters. Most chefs think about the warm water types are the least desirable. This is due to the time which they’re harvested and get to you the meat is of inferior quality at a big percentage of the tail.

You must always attempt to purchase your suspended tail in the cold waters of southern nations and steer clear of the fundamental American selection. At times the info is on the bundle though often it is not. Then you have to rely on the advice the seller can offer you or guess depending on the price. The hot water tails are always the least expensive.

Cooking the Lobster

To find the best taste and texture out of frozen lobster tails that they should be thawed prior to cooking. It’s likely to cook frozen tails but doing so will generate a tough less yummy meat.

To thaw frozen lobster tails allow them sit in their unopened packaging in the fridge for approximately 24 hours. You can thaw them quicker by immersing the bundle in plain water, then letting that sit in the refrigerator.

In a hurry you can use a microwave using a defrost setting to thaw the tails. Just be careful so you don’t start cooking the Lobster tails this manner.

Once thawed, the Lobster Tails should be cooked in a timely way. After thawing they may be boiled, steamed, roasted, broiled or grilled. It is Your Choice.

Here are the two most popular and simplest ways to cook Lobster, boiling and steaming.

– Fill a kettle with enough water to cover the Lobsters you’re cooking,
– Insert about one tablespoon salt per quart of water
– Drop the Lobsters to the boiling water
– Cook for about 1 minute per ounce of Lobster

Steaming is similar except you’ll use less water. You will require a steaming basket that can hang in the pot but not reach in the water along with a tight lid.

– Put 1 to 1 1/2 inches of water into pot.
– Add salt (1 tablespoon per quart of water)
– Heat the water to boil
– Cover heavy Lid (If you don’t have a thick lid sit brick or stone on top to hold the lid down)
– Cook them for 7 to 8 minutes

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 extremely warm.

Serve the Lobster onto a platter with some hot clarified butter and you are ready to feast.