Frozen lobster has some definite advantages over fresh live Lobster. Lobster Tails On Sale
- Frozen lobster can be bought and stored until you're ready to make use of it.
- Frozen lobster won't be as expensive.
- Frozen Lobster tail is easier to obtain.
- A significant benefit is the frozen lobster has been prepared so that you do not need to deal with the problem of cooking a live lobster.
It is correct that fresh live Lobster will normally taste better but this comes at a much higher cost. This is because new lobster is generally bought for the meat in the tail and claws. Frozen Lobsters tails can come in any of dozens of other different types of claw-less species that makes them more available and less costly.
Resources Of Frozen Lobster Tail
In general, there are two different resources for suspended Lobster tails. Some are harvested from warm waters and a few come from chilly waters. Most chefs think about the warm water types 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 percentage of the tail.
You must always try to buy your suspended tail in the cold waters of southern countries and avoid the fundamental American selection. At times the information is on the bundle though frequently it is not. Then you have to rely on the information the seller can give you or guess based on the purchase price. The warm water tails will always be the cheapest.
Cooking the Lobster
To find the best flavor and texture from frozen lobster tails that they should be thawed prior to cooking. It is likely 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 about 24 hours. You can thaw them faster by immersing the package in water, then allowing that sit in the fridge.
In a rush it is possible to use a microwave using a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails such a manner. After thawing they may be boiled, steamed, baked, grilled or broiled. It is up to you.
Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.
- fill a pot with enough water to cover the Lobsters you are cooking,
- Insert about one tablespoon salt per quart of water
- dip 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 will need a steaming basket that may hang into the kettle but not reach into the water and a tight lid.
- Put 1 to 2 1 1/2 inches of water into pot.
- Add salt (1 tablespoon per gallon of water)
- Hang the steaming basket into the pot
- Cover heavy Lid (In case you do not have a thick lid sit a brick or stone on top to hold the lid down)
Just remember, be careful and watch out for the warm steam when you open the bud and keep in mind that the pot, lid, strainer and Lobsters are all exceptionally hot.
Drink the Lobster on a platter with some hot clarified butter and you're prepared to feast.