Frozen lobster has some definite benefits over fresh live Lobster. Frozen Lobster Tails

– Frozen lobster can be bought and stored until you’re ready to use it.
– Frozen lobster won’t be as costly.
– Frozen Lobster tail is simpler to obtain.
– A big advantage is that the frozen lobster has been prepared so you do not have to deal with the dilemma of cooking a live lobster.

It is true that new live Lobster will generally taste better but this comes at a much higher price. This is because fresh 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.

Sources Of Frozen Lobster Tail

Generally speaking, there are two different resources for frozen Lobster tails. Some are chosen from warm waters and a few 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 are harvested and get to you the meat is of poor quality in a big proportion of their tail.

You must always attempt to buy your suspended tail from the chilly waters of southern countries and steer clear of the fundamental American selection. At times the info is on the package though often it is not. Then you need to depend on the advice the seller can offer you or guess depending on the price. The hot water tails are always the cheapest.

Cooking the Lobster

To find the best taste and texture out of frozen lobster tails they should be thawed prior to cooking. It’s likely 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 fridge for approximately 24 hours. You can thaw them faster by immersing the bundle in plain water, then allowing that sit in the fridge.

At a hurry it is possible to use a microwave with a defrost setting to thaw the tails. Just be careful so that you don’t begin cooking the Lobster tails such a way.

Once thawed, the Lobster Tails should be cooked in a timely way. After thawing they may be boiled, steamed, baked, grilled or broiled. It’s Your Choice.

Here are the two most popular and easiest ways to cook Lobster, steaming and boiling.

– 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

– dip the Lobsters to the boiling water
– Cook for about 1 minute per ounce of Lobster

Steaming is similar except you’ll use less water. You’ll require a steaming basket which may hang in the pot but not reach into the water along with a tight lid.

– Place 1 to 2 1 1/2 inches of water into pot.
– Insert salt (1 tbsp per gallon of water)
– Heat the water to boiling
– Hang the steaming basket to the pot
– Cover heavy Lid (If you don’t have a heavy lid sit brick or stone on top to hold the lid down)
– Cook them for 7 to 8 minutes

Only 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 extremely hot.

Drink the Lobster onto a platter with some hot clarified butter and you’re prepared to feast.