Frozen lobster has some definite advantages over new live Lobster. Frozen Lobster Tails
– Frozen lobster could be purchased and stored until you are prepared to make use of it.
– Frozen lobster will be less expensive.
– Frozen Lobster tail is simpler to obtain.
– A significant advantage is that the frozen lobster has been prepared so you don’t have to take care of the dilemma of cooking a live lobster.
It’s correct that new live Lobster will normally taste better but that 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 from any of dozens of other different types of claw-less species which makes them more available and less costly.
Resources Of Frozen Lobster Tail
Generally speaking, there are two distinct sources for suspended Lobster tails. Some are harvested from warm waters and a few come from chilly waters. Most chefs consider the warm water varieties are the least desirable. This is because by the time which they are harvested and get to you the meat is of poor quality at a large proportion of their tail.
You should always try to buy your frozen tail from the chilly waters of southern nations and steer clear of the fundamental American selection. At times the information is on the package though often it is not. Then you have to depend on the advice the seller may offer you or guess based on the purchase price. The warm water tails are always the least expensive.
Cooking the Lobster
To find the best taste and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing this will generate a tough less yummy meat.
To thaw frozen lobster tails let them sit in their unopened packaging in the fridge for approximately 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.
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 way. After thawing they may be boiled, steamed, roasted, broiled or grilled. It is up to you.
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 tbsp salt per quart of water
– Drop the Lobsters to the boiling water
– Cook for Approximately 1 minute per ounce of Lobster
Steaming is similar except you’ll use less water. You’ll need a steaming basket which can hang into the kettle but not reach into the water and also a tight lid.
– Put 1 to 1 1/2 inches of water to pot.
– Insert salt (1 tablespoon per quart of water)
– Heat the water to boil
– Hang the steaming basket to the pot
– Cover with heavy Lid (If you don’t have a thick lid sit brick or stone on top to hold down the lid )
Just remember, be careful and watch out for the hot steam when you open the bud and remember that the lid, pot, strainer and Lobsters are all exceptionally hot.
Drink the Lobster on a platter with some hot clarified butter and you are ready to feast.