How to cook frozen lobster tails

Frozen lobster has some definite benefits of fresh living lobster.

Frozen lobster can be purchased and saved until you are ready to use it.
Frozen lobster will be cheaper.
Frozen lobster tails are easier to obtain.
The big benefit is that frozen lobster has been prepared so you don’t need to deal with the lobster lobster dilemma.
It’s true that the lobster of the fresh life generally will feel better but it comes at a much higher cost. This is because fresh lobster is usually bought for meat on the tail and claws. Frozen lobster tails can come from dozens of other different varieties of claw species which make it more available and less expensive.

Frozen lobster tail source

In general, there are two different sources for frozen lobster tails. Some are harvested from warm waters and some come from cold waters. Most of the chefs considers the most unwanted warm water varieties. This is because when they are harvested and arrived at you, poor quality meat in a large percentage of tails.

You must always try to buy your frozen tail from the cold waters of the South countries and avoid central American variations. Sometimes the information is on the package even though it is often not. Then you must rely on information that vendors can be given or guess by price. The tail of warm water will always be the cheapest.

Cooking Lobster

To get the best taste and texture of the frozen lobster tail, they must be disbursed before cooking. It is possible to cook frozen tails but doing it will produce less delicious meat.

To withdraw the frozen lobster tail let them sit in their packaging which has not been opened in the fridge for around 24 hours. You can melt it faster by immersing the package in the water, then let it sit in the fridge.

History You can use the microwave with defrost settings to withdraw the tail. Be careful so you don’t start cooking lobster tails this way.

After being disbursed, the lobster tail must be cooked on time. After melting them can be boiled, steamed, baked, baked or baked. Up to you.

Here are two of the most popular and easiest ways to cook lobster, boiling and steaming.

Boiling lobster frozen is disbursed very easily.

Fill the pot with enough water to cover the lobster you cook,
Add about one salt HR per quart water
Heat water into boil
Drop the lobster into boiling water
Cook about 1 minute per ounce of lobster
Steaming similar unless you will use less water. You will need a steam basket that can hang into a pan but does not reach the water and tight lid.

Enter 1 to 1½ inches of water into the pan.
Add salt (1 tbsp per quart water)
Heat water to boil
Hanging the basket steaming into the pot
Cover with a heavy lid (if you don’t have a heavy lid sitting brick or stone above to hold the lid)
Cook them for 7 to 8 minutes
Just remember, be careful and careful with hot steam when you open the pot and remember that the pot, lid, filter and lobster will be very hot.

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