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Eel Cooking Tips
Eels are a type of fish with a snakelike body and a smooth texture and are found in fresh water bodies. The meat of this fish has a good flavor and is popular in Japan and also many other countries in Asia. Eels are killed by putting them in a container and sprinkling some salt and leaving them for two hours during which they lose about 5 percent of their weight. More...
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. More...
Cooking Lobster Tail On Grill
Frozen lobster tails can be from two sources -- warm or cold water. Warm water lobster tails are less tasty and not of very good quality. Though relatively inexpensive compared to cold water lobster tails, they become mushy when cooked and have a pungent odor and hence, it is better to be avoided. Therefore, when you want to enjoy eating lobster tails, it is better to go for the more expensive, tender and tasty cold water lobster tails.
It is also important that you do not buy discolored meat or if you find grey or black spots on the flesh.
First, defrost the frozen lobster tails either using cold water or in a microwave. Also, insert a wooden skewer lengthwise in the tail to prevent curling of the tails. Boil the lobster tail in salt water for about 4 minutes, drain and cool them positioning them on the backs. More...
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