Frozen lobster has some definite benefits over new live Lobster. Lobster Tails For Sale
– Frozen lobster could be bought and stored until you are prepared to make use of it.
– Frozen lobster won’t be as expensive.
– A big advantage is the frozen lobster has already been prepared so that you don’t need to take care of the problem of ingesting a live lobster.
It is true that new live Lobster will normally taste better but this comes at a considerably higher price. This is because fresh lobster is generally bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different 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 suspended Lobster tails. Some are chosen from waters that are warm and some come from chilly waters. Most chefs think about the warm water types are the least desired. This is due to the time that they’re harvested and get to you the meat is of poor quality in a large proportion of their tail.
You must always attempt to purchase your frozen 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 frequently it is not. Then you have to depend on the advice the vendor can offer you or guess depending on the purchase price. The hot water tails are always the cheapest.
Cooking the Lobster
To get the best taste and texture out of frozen lobster tails that they should be thawed prior to cooking. It’s possible to cook frozen tails but doing so will generate a tough less tasty meat.
To thaw frozen lobster tails let them sit in their unopened packaging at the fridge for approximately 24 hours. You can thaw them quicker by immersing the package in water, then letting that sit in the fridge.
At a hurry it is possible to use a microwave using a defrost setting to thaw the tails. Just be careful so you don’t start cooking the Lobster tails such a way.
Once thawed, the Lobster Tails must be cooked in a timely manner. After thawing they can be boiled, steamed, roasted, broiled or grilled. It’s Your Choice.
Here are the two most popular and simplest ways to cook Lobster, boiling and steaming.
– Fill a pot with enough water to cover the Lobsters you are cooking,
– Add about one tbsp salt per quart of water
– Heat the water to a rolling boil
– Drop the Lobsters into the boiling water
– Cook for Approximately 1 minute per oz of Lobster
Steaming is similar except you’ll use less water. You will need a steaming basket which can hang in the kettle but not reach into the water along with also a tight lid.
– Put 1 to 1 1/2 inches of water into pot.
– Insert salt (1 tbsp per gallon of water)
– Heat the water to boil
– Hang the steaming basket into the pot
– Cover heavy Lid (If you don’t have a heavy lid sit brick or rock on top to hold down the lid )
Only remember, be careful and watch out for the hot steam when you open the bud and remember 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 ready to feast.