Frozen lobster has some definite benefits over fresh live Lobster. Lobster Tails
– Frozen lobster can be purchased and stored until you’re ready to make use of it.
– Frozen lobster won’t be as costly.
– A significant advantage is the frozen lobster has already been prepared so you don’t need to take care of the problem 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 may come in any of dozens of other distinct types of claw-less species that makes them more available and less expensive.
Resources Of Frozen Lobster Tail
In general, there are two different sources for suspended Lobster tails. Some are harvested from waters that are warm and a few come from cold waters. Most chefs consider the warm water varieties are the least desired. This is due to the time that they’re chosen and get to you the meat is of poor quality in a big proportion of their tail.
You must always try to buy your frozen tail in the chilly waters of southern countries and avoid the fundamental American variety. Sometimes the information is on the bundle though often it isn’t. Then you have to rely on the advice the seller may offer you or guess based on the purchase price. The hot water tails are always the cheapest.
Cooking the Lobster
To get the best flavor and texture out of frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing this will generate a tough less yummy meat.
To thaw frozen lobster tails let them sit in their unopened packaging at the fridge for about 24 hours. You can thaw them quicker by immersing the bundle in 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 start cooking the Lobster tails this way.
Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, roasted, grilled or broiled. It is Your Choice.
Here are the two most popular and simplest ways to cook Lobster, boiling and steaming.
– Fill a kettle with enough water to cover the Lobsters you are cooking,
– Insert about one tbsp salt per quart of water
– dip 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’ll require a steaming basket that can hang into the pot but not reach in the water along with a tight lid.
– Place 1 to 1 1/2 inches of water to pot.
– Add salt (1 tablespoon per quart of water)
– Cover heavy Lid (In case you do not have a thick lid sit brick or rock on top to hold the lid down)
Just 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 extremely warm.
Serve the Lobster onto a platter with a few hot clarified butter and you are ready to feast.