Cooking Frozen Lobster Tails
How to cook frozen lobster tails and
whole live lobster and how to crack them.

For Frozen Lobster Tails
Let the frozen lobster tails thaw 
out in the refrigerator 24 hours
before cooking. Cooking unthawed
tails will result in the meat being tough.
A faster thaw can be achieved by placing 
them in a plastic bag and immersing them 
in water while in the refrigerator for a 
few hours.

Easy Way To Heat Pre-Cooked Lobster Tails;
The best cooking way is to steam cook them. 











Steaming them will curl the tails, so before steaming, you 
can run a wooden skewer through them to prevent that from happening if you want. 
Use 1 quart or 4-5 cups of water and bring water to a full boil. Place up to 4 average size tails in top steam colander and cover the pot. Lobster will turn red and the flesh becomes white. Allow  to steam 1-1/2 minutes per ounce. Once heated, take the steam colander to the sink and run cold water over them which stop the cooking process and allow you to rinse-wash the tails.

Serve each person some melted butter in a small cup plus some lemon wedges.

* Optional; After you steam cook the lobster you can brush butter on them to barbecue grill or broil them keeping in mind they will dry out quickly and the flavor will be destroyed so only barbecue or broil them for a minute or so.. seafood requires shorter cooking times than beef, lamb or chicken, and because most species of seafood have a low fat and high water content they can easily be overcooked. 

If just broiling lobster, allow 5 to 6 minutes per pound.

Another simple way to cook the lobster tail is to split the shell down the top, pull the meat most of the way out of the shell and let it lay it on top of the shell. Place it in a pan with a little water and cover the pan. Cook on a medium high heat until the meat turns white, then baste with butter and season with salt and pepper. Again, as with any food, avoid the temptation to overcook it. Long cooking toughens the lobster so cook only until the meat is thoroughly heated.

Frozen seafood can be superior in quality to fresh seafood products. Frozen spiny or rock lobster tails have clear white meat, no odor, and should be purchased hard-frozen and kept hard-frozen until ready to thaw, cook and eat.


Cooking a  Live Whole Lobster and How to Crack it.












Live lobsters should be cooked live and placed in boiling water, head down, the same day they are purchased.

Fill a very large stockpot or lobster pot half way with water. Add a generous amount of salt. Bring water to rapid boil. Add lobsters one at a time, head first. Return water to a boil. Cover and boil for 12-14 minutes until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove lobsters with tongs and place in a colander to drain.

Serve each person a cooked bright red whole lobster plus a bib, some melted butter, a wet napkin for cleaning hands and a nut cracker.

Put on the bib. The bib is because water can squirt at a least unexpected moment.

The head and intestines is not edible. Now twist off the claws, crack each claw and knuckle with a nut cracker. Remove the meat. 

Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper then insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat. 

Separate the shell of the body from the underside by pulling them apart. 
The green substance is called the tomalley, the green tomalley is excellent, it is the liver of the lobster, do not hesitated to eat it (It is a delicacy used in sauces.)

Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth. 

Serving the lobster plain is the simplest, some prefer it with a dip made from a mixture of salt, pepper, vinegar or lemon juice with a little of Worcestershire and olive oil or just dipped in clarified melted butter. (Ghee)

CLARIFY (Ghee) BUTTER: Better Restaurants serve Clarified Butter as a dipping for Seafood's such as heated Lobster, Crab Meat, Shrimp, etc. Clarified Butter is less apt to give your stomach a greasy after effect as melted regular butter could.

To Clarify Butter; Melt 2 stick (½ lb.) butter under a medium-heat in a fry pan then let it sit for a couple of minutes, as the white milky fat-foam comes to the top, skim it off and discard it.

Notes:
Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.

Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound.

Edible lobsters are found in all oceans, 
Some names and types:
Species; shape, size and color may differ :

American lobster 
Andaman lobster 
Bermuda lobster 
Butterfly fan lobster
California spiny lobster 
Cape lobster
Caribbean lobster
China lobster 
Coral Sea Lobster
European lobster “Common lobster”
Flathead lobster 
Florida Lobster
Gulf of Mexico Lobster
Homard Lobster
Indian Ocean Lobster
Japanese spiny lobster 
Maine lobster
Red rock lobster
Slipper lobster 
South Atlantic “Patagonian lustrate”
Southern rock lobster

Although not lobsters these are from the lobster family.
Dublin Bay prawn
Crayfish 
Crawfish
Crawdads 
Marron
Scampi 
Squat lobsters “Langostino lobster”


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