All About Frozen Lobster Tails


All About Frozen Lobster Tails


Cooking and preparing lobster intimidates a lot of people, which is only natural. After all, people are usually not raised on home-cooked lobster; most of the time when we encounter lobster it is in a restaurant, on a plate in front of us after being cooked and prepared by a trained chef. Plus, the thought of cooking seafood in general makes some people wary because they are not sure what sides go with it, what spices to use, etc. And when it comes to lobster, preparing a living crustacean makes some people squirm. Fortunately, there is a way to take all of the trepidation and anxiety out of cooking lobster. How? By using frozen lobster tails.

Frozen Lobster Tails: Which Ones to Pick?

If you think there is only one kind of lobster, think again. Do not worry, though; this is a common mistake. Most people think of the American lobster when they picture a stereotypical lobster: a steaming red creature with two big, fearsome-looking claws. Actually, there is another type – and it does not even have claws! This kind is called the spiny lobster, and there is actually a difference in how they taste.

American lobsters are raised in cold-water environments. Some seafood experts say this makes them taste better because the flavor is consistent and strong. They also tend to be more tender when cooked. Spiny lobsters have a unique yet pleasant taste, but they are not as tender as their American cousins. Plus, warm-water lobsters can go bad. For these reasons, cold-water frozen lobster tails are almost always more expensive than warm-water ones. I would try both and see which one you prefer.

Thawing and Preparing Frozen Lobster Tails

Once you have decided which frozen lobster tails to choose, you will have to determine what you want to do with them. There are generally three ways to cook lobster tails: steaming, boiling, and grilling. They each have their advantages and each imparts a particularly delightful yet unique taste to your tails. Steaming allows you to get very tender meat without overcooking; boiling is simple and easy to do and brings out flavor; and grilling gives you that special grilled taste and makes the flavor pop.

Once you decide to cook your lobster a particular way, you will have to thaw or defrost it. These are frozen, after all! If you do not properly and completely thaw your frozen lobster tail, you will get a crisp and cooked outside – but a cold and unhealthy inside. Thus, thawing them completely is important. There are two ways to do this. You can put your lobster tails in the refrigerator overnight until they completely thaw. Or, you can place them in a pot of cold water until they are done. Do not place them in hot water; this will prematurely cook the meat.

Now you are ready to prepare your frozen lobster tails however you want. I recommend using drawn butter with your dish; it adds a classic and refreshing taste to the meat that is really marvelous. You can also add various garnishes, like parsley, to aid in the presentation of your dish. You now have the information you need to choose the right lobster tail for you, and thaw it in a safe and effective manner. Now, just go out and try this on your own frozen lobster tails!




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This entry was posted on August 31, 2009 at 7:59 am and is filed under Lobster Tails. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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