How to Cook Frozen Lobster Tail

Frozen lobster has some definite benefits over new live Lobster. Frozen Lobster Tails

- Frozen lobster can be bought and stored until you are prepared to use it.
- Frozen lobster won't be as expensive.
- Frozen Lobster tail is simpler to obtain.
- A big advantage is the frozen lobster has already been prepared so that you don't need to deal with the problem of ingesting a live lobster.

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

Resources Of Frozen Lobster Tail

In general, there are two different sources for suspended Lobster tails. Some are chosen from warm waters and a few come from chilly waters. Most chefs consider the warm water types are the least desirable. This is due to the time that they are chosen and get to you the meat is of inferior quality in a big proportion of their tail.

You should always try to buy your suspended tail from the chilly waters of southern countries and steer clear of the central American selection. At times the information is on the package though often it isn't. Then you need to depend on the advice the seller can offer you or guess depending on the purchase price. The warm water tails are always the least expensive.

Cooking the Lobster

To get the best taste and texture out of frozen lobster tails they should be thawed before cooking. It's possible to cook frozen tails but doing this will produce a tough less tasty meat.

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

In a hurry it is possible to use a microwave using a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails such a manner. After thawing they can be boiled, steamed, baked, grilled or broiled. It's Your Choice.

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

- fill a pot 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 into the boiling water
- Cook for Approximately 1 minute per ounce of Lobster

Steaming is similar except you'll use less water. You'll require a steaming basket that may hang into the kettle but not reach into the water along with a tight lid.

- Put 1 to 1 1/2 inches of water to pot.
- Insert salt (1 tablespoon per quart of water)
- Heat the water to boil
- Cover heavy Lid (If you don't have a heavy lid sit a brick or stone on top to hold the lid down)

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

Serve the Lobster on a platter with a few hot clarified butter and you're ready to feast.