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Cooking Frozen Lobster Tails
Lobster tails are easier to cook and less expensive than whole lobsters. Frozen lobster tails are a from a clawless species variety since the tails contain more meat. Taste varies depending on whether the lobster was thriving in warm or cold water environment. |
Warm water lobsters are of poor quality since the meat may become very mushy once cooked. They are less expensive and may also have a pungent smell. Cold water lobsters are more expensive, cleaner, tender and tasty and they are mostly of good quality. Also, avoid buying discolored meat having grey spots or black spots on the flesh.
While cooking frozen lobster tails, it is important to first defrost them either using cold water or putting them in a microwave. While using microwave, make sure that tails are not cooked while defrosting. Once defrosting is complete, you can cook the lobster tails by either steaming or boiling.
To boil lobster tails, fill a large saucepan with water. For each liter of water used, you need to add one teaspoon of salt. Once the water starts boiling, drop the lobster tails into the water. For each oz of lobster tail, you need to boil at least for a minute. Drain the water, serve hot with lemon juice, mayonnaise or melted butter.
To steam lobster tails, boil one cup of water, add salt. Insert a cocktail stick down the length of the tail so that they do not curl while steaming and place them on a steaming rack inside a suitable vessel and cover the lid. You may need 7 – 8 minutes for steaming. Drain water and serve hot.
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