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

– Frozen lobster could be purchased and stored until you’re prepared to use it.
– Frozen lobster will be less expensive.
– Frozen Lobster tail is simpler to obtain.
– A big advantage is the frozen lobster has been prepared so you don’t need to deal with the problem of cooking a live lobster.

It is correct that fresh live Lobster will normally taste better but this comes at a considerably higher price. This is because new 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.

Sources Of Frozen Lobster Tail

In general, there are two different sources for frozen Lobster tails. Some are chosen from warm waters and some come from chilly waters. Most chefs consider the warm water types to be the least desired. This is due to the time which they’re chosen and get to you the meat is of inferior quality in a big proportion of the tail.

You should always try to purchase your frozen tail from the cold waters of southern nations and avoid the fundamental American selection. Sometimes the info is on the bundle though frequently it is not. Then you need to depend on the information the vendor can give you or guess depending on the price. The hot water tails are always the least expensive.

Cooking the Lobster

To find the best taste and texture from frozen lobster tails that they should be thawed before cooking. It’s likely to cook frozen tails but doing so will produce a tough less yummy meat.

To thaw frozen lobster tails allow them sit in their unopened packaging in the refrigerator for approximately 24 hours. You can thaw them faster by immersing the bundle in water, then letting that sit in the fridge.

In a hurry you can use a microwave using a defrost setting to thaw the tails. Just be careful so you don’t begin cooking the Lobster tails this way. After thawing they can be boiled, steamed, baked, broiled or grilled. It is up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.
Boiling thawed frozen Lobster is truly simple.

– 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 ounce of Lobster

Steaming is similar except you will use less water. You will require a steaming basket that can hang in the kettle but not reach in the water and a tight lid.

– Place 1 to 1 1/2 inches of water to pot.
– Insert salt (1 tbsp per gallon of water)
– Heat the water to boil
– Hang the steaming basket to the pot
– Cover heavy Lid (If you do not have a thick lid sit brick or rock on top to hold down the lid )

Only remember, be careful and watch out for the warm steam when 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.