Serving lobster tails to your
dinner guests or loved ones is always a special treat, so you
want them to taste great! Saying this, be careful and buy the best
product you can afford and buy from a reputable source. As lobster
tails usually come flash frozen, you need to know which ones are the best to
Most of the frozen lobster
tails that you will find on the market come from a spiny clawless species of
lobster, of which there are around 45 different species all over the world.
Types of Frozen Lobster Tails:
There are two (2) types of frozen lobster tails -
cold-water lobster tails:
Warm-water lobster tails are mainly from Florida, the Caribbean, and Latin America.
Warm-water lobster tails are not as reliable in quality as the
cold-water lobster tails, as the meat can be mushy and not firm.
There is nothing worse than spending your time and money to prepare
a wonderful dinner and have one of the dishes not be up to par!
Especially when you are spending the extra money to serve lobster tails. Another way to tell the difference is by looking at the shells.
Caribbean warm-water tails have distinct yellow spots and a yellow
band across the tail.
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.
Look for the cold water ones, as they have whiter meat and are
considered more tender because they grown more slowly in colder
winters. Yes, the cold-water lobster tails will probably be more
expensive, but why take a chance!
There is a difference in taste and quality in these two types of frozen lobster tails. When
buying frozen lobster tail, ask the fish provider if they are warm-water
or cold water lobsters. If your fish provider doesn't know, just presume
they are warm-water lobster and don't purchase.
Other things to avoid when buying frozen lobster tails: If you see any
discoloration, like black spots, in the flesh of the lobster meat, don't
purchase, as they were probably not handled properly. Also, if the tail
has a grayish color, it is a sign the lobster wasn't alive during the
How To Thaw Frozen Lobster Tails:
Let the frozen lobster
thaw in the refrigerator 24 hours before cooking.
Cooking un-thawed tails will result in tough meat.
Lobster will thaw
faster if placed in a plastic bag and immersed in water
while in the refrigerator.
If you a really in
a rush to thaw the frozen lobster tails, you can use
a microwave with a defrost setting to thaw the
tails. Just be careful so that you don't start
cooking the Lobster tails this way.
After thawing, the
lobster tails can be boiled, steamed, baked,
broiled, or grilled. It's up to you.
How To Prepare Lobster Tails for Cooking:
insert point of kitchen shears between the meat and the hard shell.
Cut the shell down the center of the back with scissors, leaving tail fan intact.
NOTE: Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other.
Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
Favorite recipes using frozen lobster tails:
Butter-Poached Lobster with Caviar Mousse & Dijon Mustard Sauce
Chef Thomas published this recipe in his cookbook called The French
Laundry. Thomas Keller said "I wanted to find a way to cook
lobster gently, so it wouldn't be tough. I don't remember seeing it done
anywhere else, and this made perfect sense to me. Who in America hasn't
had lobster with melted butter?"
Lobster Bisque Dewey
The outstanding lobster bisque recipe is from the 1965
cookbook A Treasury of Great Recipes by Mary and Vincent Price. This
delicious soup is the result of cooking lobster meat in butter and then adding
cream. Rich, delicious, and tasting of pure essence of lobster.
Lobster Cakes with Papaya Mayonnaise
The lobster meat shines in these wonderful hand-made lobster cakes. Can be
served as an appetizer or an entree.
Lobster Macaroni and Cheese
This is a very decadent macaroni and cheese. Makes a great company dish. Your guests will be blown away! Don't worry about the calories, as they just
slide easily down your stomach!
This classic dish has been popular since the mid
1870's. Also learn about the interesting history and lore of Lobster Newberg.