August 31, 2009

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!




VN:F [1.6.3_896]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.3_896]
Rating: +1 (from 1 vote)
  • Share/Bookmark

August 15, 2009

Your Guide to Grilled Lobster Tails

Few foods tantalize the taste buds like the sight, smell, and taste of grilled lobster tails. Just imagine steaming, succulent lobster tails on the grill, with melted butter and garlic spread on top. Doesn’t that image make your mouth water? If it does, then you probably want to know the best ways to grill these tails and create a perfect seafood feast for your next outing. Below I have outlined a few good tips and tricks to get great grilled lobster tails that are sure to make your grilling experiences much better.
Put the Lobster in Grilled Lobster Tails
The first step really in grilling the perfect lobster tail is to pick the kind of lobster you want. Believe it or not, there is more than one type of lobster, and the taste and quality will vary based on where the lobster is from. There are generally two types of lobsters that are consumed for the most part: clawed lobster and spiny lobster. Clawed lobster is known in North America as Maine lobster, but really grows anywhere on the eastern coasts of the United States and Canada. As the name suggests, this type has claws, tends to be bigger, and has more meat. They are also raised in cold water, which is why they are also known as cold-water lobster.
Spiny lobsters have no claws, have spiny shells, tend to be smaller, and contain less meat than their clawed counterparts. They are grown and raised in warm-water environments, such as the Pacific Coast,  South America, and the Caribbean. Spiny lobster has a milder taste, generally speaking, although the specific taste qualities vary from region to region. It is best to sample lobster and find the right taste and texture for you.

Prepping for your Grilled Lobster Tails

So you have selected the correct crustacean. What is next? Before you light up the grill, you should prep your lobster. You can buy these fresh, or you can buy tails that are already prepped at a supermarket. If you buy them fresh, you should boil them in a pot of water for about five to seven minutes (or until red). Then, remove, cut the tail from the rest of the body, and split the shell down the middle lengthwise. At this time, you should put on any sauces or herbs that you want.

I personally prefer this method. First, take some freshly-cut lemons and spray the lobster with lemon juice. Then, take some drawn butter with garlic mixed in and brush the exposed lobster meat. Cilantro is another nice addition, or you can use classic Cajun  spices for a more spicy and flavorful lobster taste. It really is up to you and your own individual tastes. If you are new to this, I recommend going with the basic and classic garlic-butter and lemon juice method


Grilling your Grilled Lobster Tails

Now it is time to grill those delicious hunks of meat. I recommend using a wood-fired grill for the added flavor (although charcoal works just as well). Just take the tails, shell-side down, and put them on the grill at a medium temperature. Keep them there for about 4-6 minutes, then turn over and grill for an additional 3-4. Keep basting the lobster with that butter and lemon juice if you would like for more flavor. You will know they are finished when the meat turns a nice white and opaque color.

Did that make you hungry? I hope so! If it did, then get out there tonight and grill you some delicious lobster – and enjoy!




VN:F [1.6.3_896]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.3_896]
Rating: 0 (from 0 votes)
  • Share/Bookmark

August 7, 2009

How to Make Barbecue Lobster Tails

How To Barbecue Lobster Tails

When people hear the word lobster, they probably do not think of barbecues or BBQ sauce or anything that is remotely associated with a barbecue. After all, a BBQ is for hamburgers, steaks, and hotdogs, not lobster, right? Well, believe it or not, barbecue lobster tails are just as delicious as other grilled delicacies. If you do not believe me, then you should definitely read this article and follow its advice. After you get a taste of freshly made barbecue lobster tails, your old grilling ways will be over for sure.

Barbecue Lobster Tails: Getting the Perfect Sauce

As any fan of good BBQ knows, barbecue is all about the sauce, and barbecue lobster tails are no different. You can go the simple route and buy pre-made sauce from your local supermarket, which is definitely fine. There are plenty of great-tasting store-bought sauces out there. If you want to create a delicious and tangy BBQ sauce from scratch, though, then try this one out.

You will need the following ingredients for two lobster tails:

-    Mustard (I recommend regular; you’ll need about 8 ounces)

-    Brown sugar (6 tablespoons)

-    Butter (3 tablespoons)

-    Lemon juice (2 tablespoons)

-    Cayenne pepper (1 teaspoon)

-    Balsamic vinegar (4 ounces)

-    Worcestershire sauce (1-2 tablespoons)

-    Garlic (just a pinch)

Mix all of these into a bowl until the ingredients are well blended. If you want more of a sweet touch, and want to make the sauce a bit thicker, then include a tablespoon of molasses. This sauce will be spicy enough to complement the lobster, but just sweet enough to make it less acidic.

Barbecue Lobster Tails: Preparing Your Food

After you have the sauce, you will need to prepare your lobster. I strongly recommend getting lobster fresh from the market. A quick 10-minute boil (or until the shell is red) is all you need before it is ready to go on the grill. Just take a pot of water, toss in a handful of salt, and put the lobster in. When it is finished, cut off the head and the claws (and grill them separately if you wish) and butterfly the shell. You do this by taking a sharp knife and cutting the upper part of the shell down the middle, starting at the top and stopping about an inch above the end of the tail. You just pull the meat a bit out of the shell so it sticks out and you are set. You should baste your lobster at this time with your mustard BBQ sauce.

Barbecue Lobster Tails: Putting it All Together

Before you prep, you should make sure your grill is preheated. If you’re using a temperature gauge, you want your grill at least 420 degrees, but no hotter than 450 degrees. Too much heat with char your lobster, and too little will cause your lobster to be undercooked (which is worse than overcooking it because it can harm you).  Take your lobster tails and put them on the grill slats, with the exposed meat side facing up. Baste once more and grill for around five minutes (add another minute for an exceptionally-large tail).  Then, turn them over for another five minutes, or until the meat is tender and completely white (whichever comes first).

If your lobster is curling up or shriveling, you can put a wooden skewer through the middle to keep it straight. Otherwise, your barbecue lobster tails should be nicely grilled and tender to the touch, and sizzling with a delicious aroma and even better taste. Just fire up a grill and enjoy!

You are  welcome to read :

How To Cook A Lobster-Great Lobster Tails Recipe

How To Cook A Lobster-About Lobster Tail Dishes






VN:F [1.6.3_896]
Rating: 10.0/10 (1 vote cast)
VN:F [1.6.3_896]
Rating: +1 (from 1 vote)
  • Share/Bookmark
  • SEO Powered by Platinum SEO from Techblissonline