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

– Frozen lobster could be bought and saved until you’re prepared to use it.
– Frozen lobster will be less expensive.
– A significant benefit is that the frozen lobster has already been prepared so that you do not have to take care of the problem of cooking a live lobster.

It is correct that fresh live Lobster will generally taste better but that comes at a much higher cost. This is because fresh lobster is usually purchased for the meat in the tail and claws. Frozen Lobsters tails may come in any of dozens of other distinct types of claw-less species that makes them more accessible and less expensive.

Resources Of Frozen Lobster Tail

In general, there are two distinct resources for suspended Lobster tails. Some are harvested from waters that are warm and some come from chilly waters. Most chefs consider the warm water varieties to be the least desired. This is because by the time which they are chosen and get to you the meat is of poor quality in a large proportion of their tail.

You must always try to buy your frozen tail in the cold waters of southern nations and avoid the fundamental American variety. At times the info is on the package though often it isn’t. Then you have to rely on the information the vendor can offer you or guess based on the price. The warm water tails are always the least expensive.

Cooking the Lobster

To get the best flavor and texture from frozen lobster tails they should be thawed before cooking. It is likely to cook frozen tails but doing so will produce 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 package in water, then allowing that sit in the refrigerator.

In a hurry it is possible to use a microwave with 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 up to you.

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 tablespoon salt per quart of water
– Heat the water to a rolling boil

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

Steaming is similar except you will use less water. You’ll require a steaming basket which can hang in the kettle but not reach in the water along with also a tight lid.

– Place 1 to 2 1 1/2 inches of water into pot.
– Add salt (1 tbsp per quart of water)
– Hang the steaming basket into the pot
– Cover heavy Lid (In case you don’t have a heavy lid sit brick or rock on top to hold the lid down)

Only remember, be careful and watch out for the warm steam once you open the bud and keep in mind that the lid, pot, strainer and Lobsters will all be extremely hot.

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