Frozen lobster has some definite benefits over new live Lobster. Frozen Lobster Tails
– Frozen lobster can be bought and stored until you’re ready to make use of it.
– Frozen lobster will be less costly.
– A big advantage is that the frozen lobster has already been prepared so you do not need to deal with the dilemma of ingesting a live lobster.
It’s correct that new live Lobster will normally taste better but this comes at a considerably higher cost. This is because fresh lobster is usually purchased for the meat in the claws and tail. Frozen Lobsters tails may come from any of dozens of other different types of claw-less species that makes them more available and less expensive.
Resources Of Frozen Lobster Tail
Generally speaking, there are two different sources for frozen Lobster tails. Some are chosen from waters that are warm and some come from chilly waters. Most chefs think about the warm water varieties are the least desired. This is because by the time which they’re chosen and get to you the meat is of inferior quality at a large proportion of the tail.
You must always try to purchase your suspended tail from the chilly waters of southern countries and avoid the fundamental American selection. Sometimes the info is on the package though often it isn’t. Then you need to rely on the information the seller may offer you or guess depending on the price. The hot water tails are always the least expensive.
Cooking the Lobster
To get the best taste and texture out of frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will generate a tough less yummy meat.
To thaw frozen lobster tails let them sit in their unopened packaging at the refrigerator for approximately 24 hours. You can thaw them quicker by immersing the bundle in plain water, then allowing that sit in the refrigerator.
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.
Once thawed, the Lobster Tails must be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It’s up to you.
Here are the two most popular and simplest ways to cook Lobster, boiling and steaming.
Boiling thawed frozen Lobster is truly easy.
– fill a kettle 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
– dip 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’ll need a steaming basket that may hang in the kettle but not reach into the water and also a tight lid.
– Put 1 to 2 1 1/2 inches of water into pot.
– Add salt (1 tbsp per quart of water)
– Heat the water to boiling
– Hang the steaming basket to the pot
– Cover heavy Lid (In case you don’t have a heavy lid sit brick or stone on top to hold the lid down)
Just remember, be careful and watch out for the hot steam when you open the pot and remember that the lid, pot, strainer and Lobsters will all be exceptionally warm.
Serve the Lobster onto a platter with a few hot clarified butter and you are ready to feast.