Frozen lobster has some definite advantages 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 expensive.
– Frozen Lobster tail is easier to obtain.
– A big benefit is the frozen lobster has been prepared so that you don’t need to take care of the dilemma of ingesting a live lobster.
It is true that fresh live Lobster will generally taste better but this comes at a considerably higher price. This is because fresh lobster is generally bought for the meat at the claws and tail. Frozen Lobsters tails can come in any of dozens of other distinct types of claw-less species that makes them more accessible and less costly.
Sources Of Frozen Lobster Tail
In general, there are two distinct resources for frozen Lobster tails. Some are harvested from warm waters and a few come from cold waters. Most chefs think about the warm water types are the least desired. This is due to the time which they are harvested and get to you the meat is of inferior quality at a big proportion of the tail.
You should always try to purchase your frozen tail from the chilly waters of southern nations and avoid the fundamental American variety. At times the information is on the package though often it is not. Then you need to depend on the information the vendor can give you or guess depending on the price. The hot water tails are always the least expensive.
Cooking the Lobster
To get the best flavor and texture out of frozen lobster tails that they should be thawed before cooking. It’s possible to cook frozen tails but doing this 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 faster by immersing the bundle in plain water, then letting that sit in the fridge.
In a rush it is possible to use a microwave with a defrost setting to thaw the tails. Just be careful so that you don’t begin cooking the Lobster tails such a way. After thawing they can be boiled, steamed, roasted, broiled or grilled. It is Your Choice.
Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.
Boiling thawed frozen Lobster is really easy.
– Fill a pot with enough water to cover the Lobsters you’re cooking,
– Add about one tablespoon salt per quart of water
– Drop the Lobsters into the boiling water
– Cook for Approximately 1 minute per ounce of Lobster
Steaming is similar except you’ll use less water. You will need a steaming basket that may hang into the kettle 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 quart of water)
– Cover with heavy Lid (In case you do not 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 warm steam once you open the bud and remember that the pot, lid, strainer and Lobsters are all extremely warm.
Drink the Lobster onto a platter with some hot clarified butter and you’re ready to feast.