Frozen Maine Lobster Tails are the Best
At Lobster Anywhere we only buy and ship Maine and Canadian lobster tails from the cold-waters of the North Atlantic ocean. Full of sweet, tender lobster meat, cold-water Maine tails are the most coveted tails in the world.Brazilian Lobster Tails: Brazilian lobster tails are considered to be one of the tastiest warm water tails on the planet. Brazilian lobster tails are known for being extremely tender and packed with flavor. Generally the tails are a brown and reddish hue.
If they are gray at all, it may mean the lobster was dead before processing, and it will not be a good quality tail. Don't buy thawed lobster tails. Tails should be frozen, and thawed just before cooking. While the cold water lobster is almost always great.
To cook four 8-ounce tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. How Long to Boil Lobster Tails: Simmer lobster tails, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork.
Cooking Frozen Lobster Tails
In a large kettle, bring enough water to a boil to cover lobster tails; add 1 tbsp. salt, if desired, for each quart of water. Place thawed tails in boiling water. When water returns to a boil, reduce heat and simmer (do not boil), covered, 5 min.This is the tomalley or tamali, which functions like the liver, pancreas and intestines in the lobster. However, consumers are advised not to eat the tomalley, the light green substance found in the lobster's carapace.
However a lobster can live for a long time out of water and i would suggest that the reason for the occasional mushy lobster is over cooking of a stale but sill alive lobster. Some times lobsters kept in tanks for a long period of time will go the same way this can be down to lack of food.
Most lobster tail recipes require a little prep work before cooking. Generally, you'll need to cut open the hard top shell. From there, some recipes (such as our recipe for boiling lobster tails, below) call for opening the shells to expose the meat.
Red Lobster buys Maine lobster live, which is how they are almost always sold. These are the most sought-after type of lobster, being the most succulent and having the best texture and flavor.
Frozen Maine Lobster Tails are the Best
At Lobster Anywhere we only buy and ship Maine and Canadian lobster tails from the cold-waters of the North Atlantic ocean. Full of sweet, tender lobster meat, cold-water Maine tails are the most coveted tails in the world.But what is the best part of the lobster? Mild and sweet, lobster meat is firm and somewhat fibrous. The tail meat is firmer than the meat from the claws. For some, the lobster tail meat is the best part of the lobster, but others really enjoy pulling the meat out of the claws and savoring the legs.
Frozen Maine Lobster Tails are the Best
Full of sweet, tender lobster meat, cold-water Maine tails are the most coveted tails in the world. Their delicious taste, especially when fully cooked with a butter sauce is comparable to none. Coldwater lobster is prized above all other species for its sweet, briny richness.Drinking cold or iced water helps to lose weight more effectively than hot water. After physical exertion you should drink cold water because it helps to cool the body more effectively than warm water.
How Much: As a general rule of thumb, allow 1 to 1 1/2 pounds of lobster per person. Of course, if you are a lobster lover you will likely want to increase this amount (tails are full of meat so plan 4-6 ounces per serving).
Our 4-5 oz. Maine lobster tails may be petite in size, but big on flavor! Maine tails are from the cold waters of the North Atlantic and have a sweet flavor and a firm texture.
Cold-water lobster tails generally come from Australia, New Zealand, and South Africa. It is harder to get frozen lobster tails from Maine as the lobster are more expensive and the tails usually have less meat.
Spread open; place on broiler pan. Brush with melted butter; sprinkle with salt. Broil 4-6" from heat or bake in a preheated 350° oven until meat is firm (10-15 min., depending on size).
Freeze the lobster for 30 to 60 minutes, then put it in the pot of boiling water head-first. While the boiling water, rather than the freezer, will kill it almost instantly, the cold will immobilize the lobster so it won't thrash about.
"Actually the black gelatinous fluid is the 'roe' or 'coral,'" said Berry. "The tomalley, or liver/pancreas, is the green substance. If you are lucky enough to get some of the coral, remove it from the lobster and cook it separately in a little butter until it is bright red.
How Can You Tell Lobster Tails are Cooked?
- To test one tail to see if it is done, use a knife to cut through the soft underside of the shell into the thickest part of the tail meat.
- If it appears completely white with no translucent (grayish) color, then they are ready to serve.
Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 6-8 minutes.
What does lobster tail taste like? Lobster tail is perhaps the most sought-after part of the lobster, with the claws coming in a close second. The meat of a lobster tail is firm and chewy and tastes like a meatier and sweeter version of shrimp. The firm, spongy texture comes from the high amount of protein in the tail.
In a one pound lobster, there is about 6 ounces of meat in a Maine Lobster tail but 7 1/2 ounces in a New Zealand clawless tail.
Directions
- Preheat the broiler.
- Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise.
- Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Claws? The tail meat is firmer than the meat from the claws. For some, the lobster tail meat is the best part of the lobster, but others really enjoy pulling the meat out of the claws and savoring the legs.
The water in Maine is cold, it's very cold, and when it comes to a lobster that's a good thing. Warm water lobsters typically come from places like Florida, the Caribbean and Latin America and tend to be softer and more difficult to firm up even when cooked properly.
Lobsters come in many sizes, but for a single person, a one and a half pound lobster is usually a good choice. As a matter of preference you can eat it either hot or cold. If you are ordering whole lobster in a restaurant, you may need to ask them not to cut it for you, as some places saw them in half.
The American lobster thrives in cold, shallow waters where there are many rocks and other places to hide from predators. It typically lives at a depth of 4–50 m (13–164 ft), but can be found up to 480 m (1,570 ft) below the surface.
While they don't have claws or pincers, spiny lobsters use their antennae to make a screeching and hissing noise under the water by rubbing them against the smooth part of their exoskeleton. This scares away potential predators.
Never put lobsters into fresh water or salt water to attempt to keep them alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated. The tail, claws and arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well.
Fresh fish, shrimp, scallops, freshwater prawns, and lobster tails can be stored in zip-top storage bags or plastic storage containers and kept on ice in the refrigerator (32-34 degrees Farhenheit). When stored this way, fresh scallops and crustacean tails can last 3-4 days and fresh fish will keep 5-7 days.
Although they are still susceptible to death by disease or attacks, lobsters can theoretically live forever because getting older does not raise their chance of dying. An enzyme known as telomerase prevents the DNA in lobsters' cells from being damaged as they are replicated, scientist Simon Watt reports in The Sun.
