#How to cook lobster tails how to#

When you purchase your lobster, chances are it will be pre-frozen, unless you're purchasing straight off the fishing dock or out of a live lobster tank.

#How to cook lobster tails how to#

How To Properly & Safely Thaw Frozen Lobster Tail While natural spots occur, like the photo above, grossly discolored spots could perhaps indicate that the lobster has been injured and/or may have some other strange anomaly that possibly could have degraded the meat quality. Avoid lobsters that have highly discolored spots on them.Remember you pay for lobster by the pound! Avoid lobsters that have been advertised as 'enhanced, extra moist, or water added' as this is nothing more than draining your wallet by the producer adding a solution of salt water to the product to increase its weight.Avoid lobsters with meat that is discolored (yellowish, green, dark brown, black etc) uncooked lobster meat should always be milky white and opaque.Whenever you're at the local fishmonger or the seafood counter at your favorite mega grocery store, always ask to visually inspect your lobster tails before you buy them! There are some important key points you will want to check for before spending your hard-earned money on these little beauties that you may not be able to see from behind the plexiglass: It tends to have much more of a delicate protein structure and often cooks up with a texture a bit more on the grainier side.Īs private chefs, we often find that most of our clients that enjoy the warm water species reside outside of the United States, as they tend to eat more of the warm water species abroad, primarily due to availability and abundance in the supply chains. American warm water lobster originates primarily from the state of Florida, The Caribbean, and Latin America. American Cold water lobster for the most part originates from the state of Maine, on the eastern seaboard of the United States.īoth types of lobster still cook up 'red'. Cold water lobster meat traditionally has a denser texture, a sweet clean flavor, and cooks up beautifully. Cold water, and warm water variety.Ĭold water lobster is the most predominant lobster served in most U.S. There are two main primarily utilized types of this favorite menu item sold here in the United States. There are three primary preferred methods of cooking lobster tails that if followed precisely, will result in a perfect, tender, and tasty experience, every single time! Different Types of Lobster: This results in tough, rubbery, and unappealing meat texture and flavor. The main mistake that most home cooks often make while making lobster at home, is that they tend to overcook the poor lobster tail to death. Preparing and cooking lobster tails should never have to be a daunting task. Key Points When Cooking Lobster Tail At Home: Best Ways How to Cook Lobster Tail at Home Perfectly Every Time.Why don't we quote exact cooking times?.How To Properly & Safely Thaw Frozen Lobster Tail.Best Ways How to Cook Lobster Tail at Home Perfectly Every Time.