Frozen lobster has some definite benefits over fresh live Lobster. Lobster Tails
– Frozen lobster could be purchased and saved until you’re prepared to make use of it.
– Frozen lobster will be less costly.
– A big advantage is the frozen lobster has already been prepared so that you don’t need to take care of the problem of cooking a live lobster.
It’s correct that fresh live Lobster will normally taste better but this comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat at 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
In general, there are two distinct resources for frozen Lobster tails. Some are harvested from waters that are warm and some come from cold waters. Most chefs think about the warm water types to be the least desired. This is due to the time which they’re chosen and get to you the meat is of poor quality in a big proportion of their tail.
You should always attempt to purchase your frozen tail from the chilly waters of southern countries and avoid the fundamental American selection. Sometimes the info is on the bundle though often it isn’t. Then you need to depend on the advice the vendor may give you or guess based on the price. The warm water tails are always the least expensive.
Cooking the Lobster
To find the best flavor and texture from 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 tasty meat.
To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for approximately 24 hours. You can thaw them quicker by immersing the package in water, then allowing that sit in the refrigerator.
In a rush 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 such a manner. After thawing they can be boiled, steamed, roasted, broiled or grilled. It is Your Choice.
Here are the two most popular and simplest ways to cook Lobster, steaming and boiling.
– fill a kettle with enough water to cover the Lobsters you’re cooking,
– Add about one tbsp salt per quart of water
– Drop the Lobsters into the boiling water
– Cook for about 1 minute per ounce of Lobster
Steaming is similar except you will use less water. You’ll require a steaming basket that can hang into the pot but not reach into the water along with also a tight lid.
– Put 1 to 2 1 1/2 inches of water to pot.
– Insert salt (1 tbsp per gallon of water)
– Cover heavy Lid (In case you don’t have a heavy lid sit a brick or stone on top to hold down the lid )
– Cook them for 7 to 8 minutes
Just remember, be careful and watch out for the warm steam once you open the pot and remember that the lid, pot, strainer and Lobsters are all exceptionally hot.
Serve the Lobster onto a platter with some hot clarified butter and you’re prepared to feast.