Cooking Frozen Lobster Tail
Frozen Lobster has some distinct advantages of live lobster fresh.
Lobsters can be bought frozen and stored until you are ready to serve.
Frozen lobster is cheaper.
Frozen lobster tails are easier to obtain.
A major advantage is that the frozen lobster is already prepared to deal with the dilemma of cooking a live lobster deal.
It is true that fresh live lobster usually tastes better, but the costs are much higher. This is because fresh lobster meat is usually in the claws and tail. Frozen lobster tails can come from one of the dozens of other varieties of claw-less, making them more accessible and less expensive.
Sources of frozen lobster tails
In general, there are two different sources for frozen lobster. Some are in the warm waters and some are harvested cold waters. Most chefs love the varieties of hot water is the least desirable. This is because they are caught and you get the meat was of poor quality in a large percentage of the tail.
You should always try, you buy your rod in the cold waters of the south and avoid the frozen variety from Central America. Sometimes the information on the packaging, but often is not. Then you have the information that you or the seller, guessed based on exit price. The tails of hot water is always cheaper.
Cooking Lobster
For best flavor and texture of frozen lobster tails, they must be thawed before cooking. You can cook frozen tails, but it is meat that is less palatable to produce.
To thaw frozen lobster tails, they are in their unopened in the refrigerator for about 24 hours. Quickly thaw by immersing the container in water, let sit into the refrigerator.
In a hurry, you can use in the microwave with a defrost, thaw in the tail. Be careful so you do not start to cook the lobster tails in this way.
Once thawed lobster tails should be cooked as soon as possible. After thawing, they are boiled, steamed, baked, fried or grilled. It’s up to you.
Here are the two most popular and easiest way to cook lobster, boiling and steaming.
Thawed frozen lobster cooking is very simple.
Fill a pot with enough water to cover the lobster boil,
Add one tablespoon of salt per liter of water
Heating water to a boil
Let the lobster in boiling water
Cook for about 1 minute per ounce lobster
Steaming is similar, except that less water. You need a steamer basket that can hang in the pot, but not the hand in the water and a tight lid.
Place 1 to 1 ½ inches Type water into the pan.
Salt (1 tablespoon per liter of water)
Heating water to a boil
Slope of the steamer in the pot
Cover with heavy lid (If you do not have a heavy lid sits a brick or stone and hold on the cover)
Cook for 7 to 8 minutes
Remember, be careful and watch out for the hot steam when opening the jar and think of the pot, lid, strainer and lobster are all very hot.
Serve the lobster on a plate with ghee and hot you’re ready to celebrate.
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