Where To Buy Lobster Tails
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Simply the best frozen lobster tails direct from the North Atlantic and shipped direct to you. Order frozen tails online. Select a quantity: Lobster tails are sold individually by the piece. Mix and match tail sizes. Quantity discounts.
Order lobster tails from a trusted source. Be careful where you buy lobster tails online since there are wide ranging degrees of quality. Our lobster tails are much different than the ones you find in the big catalog companies or the big club stores. Do not settle for those imitation warm water or Caribbean lobster tails. A sub par lobster tail will dry out and/or shrink to nothing during the cooking process. So be careful when you find that great deal on lobster tails.
I broiled 4 of your 16 oz. killer tails for our traditional Christmas Eve dinner. This was the second year in a row that I got our tails from LobsterAnywhere.com. They were delicious last year, and possibly even better this year.
I cut the back of the shell and gently loosened the meat from the shell down each side, about 1/2 inch on each side. I wanted to make it a bit easier to get to the meat while keeping the tails from curling while cooking. I put some butter under the cut shells and broiled them. They were moist, sweet and fantastic. I served them with drawn butter, nothing else that could distract from the natural flavors. This also allowed that very subtle taste of the cold Atlantic to hint through.
My parents said the Colossal Lobster Tails were the best they ever had, their 80 and have had lobster Tails for New Years Eve since I was kid. They melted in their mouth. I now will get them every year since it is hard to buy them anything!!
The first thing you have to know when buying lobster tail is that while there are 45+ species of lobster all over the world, when it comes to buying frozen lobster tails, you really have two basic options: warm-water lobster and cold-water lobster.
While you may not think it would make a big difference, the fact is, there is a significant difference in taste and quality in these two types of frozen lobster tails. While both can taste good, and make for an excellent meal, cold water tails are better. Here is what you should know:
Look: Another way to tell the difference between warm and cold water lobster is by looking at the shells. Typically, the warm water lobsters have black spots on their shells, and the Caribbean warm-water tails have distinct yellow spots and a yellow band across the tail. Cold water tails do not have these markings. Additionally, cold water tails have whiter meat.
Cost: Cold water lobster tails will almost always be more expensive than warm water lobster tails, because they taste better. So look at the price tag. If one is about $5/lb more than the other you can bet the lower priced one is warm water.
Lobster tails. Ahhh, need we say more Arguably the most delicious part of the lobster, which is why so many restaurants serve the tails a la carte, no body or claws included, typically in pairs with a side of melted butter to turn an already perfect meal into something almost heavenly. At Weathervane we are no different, serving lobster every which way, including fresh fried lobster tails, split battered and fried until golden brown as well as our delicious Lobster Pie; the tender meat from a whole lobster, including the succulent tail topped with our homemade crabmeat stuffing.
Over the last 45 years we have perfected our methods and honed our recipes, serving up some of the best lobster tails in town. Now we want to share some of our tips with you, so you can make your own lobster tail dinner in the comforts of your own home.
While there are many different recipes available for grilled lobster tails, we recommend keeping it simple by grilling with olive oil and then lathering in herb butter. Follow these step-by-step instructions:
You may want to add lemon or any other combination of herbs in place of the herbs de provence. Whatever combination you decide, combine all the ingredients and brush the grilled lobsters with the herb butter.
At Weathervane, we love our lobsters and we love our community. We hope that these tips will be helpful as you cook your very own lobster meal. If you have any questions or want to try our mouth watering fried lobster tails, stop in at one of our many locations throughout Maine and New Hampshire.
Even if it's a Tuesday night, lobster makes it a special occasion. Whether you're dining out and opt for a lobster roll or you've decided to tackle lobster in your own kitchen, there are a few things to learn about selecting and prepping your lobster. First, \"lobster\" isn't just one thing. There are at least 16 kinds of lobster eaten around the world. In the U.S. the most common kinds you'll encounter are the Maine lobster, prized for their sweet meat and ample claws, or the Caribbean or Florida spiny lobster, which lack the big claws of their friends to the north.
Cooking a whole lobster can be a bit of an ordeal, but it certainly makes for a decadent experience. Whole lobster is typically either boiled or grilled, and while delicious, the prospect of extracting all the delicious meat can be a chore. By comparison, grilling a lobster tail gives you plenty of luscious meat with much less work. Lobster tail can be butter poached, grilled, or oven roasted, giving you a range of options. But how should you select your lobster tails
Sometimes fresh is the very best option, and sometimes frozen is just as good. It's knowing which to choose that's the trick. When it comes to lobster tails, All Recipes explains that because most lobster tails are flash frozen directly after being caught, they are still relatively comparable to their fresh counterparts. Even lobster tails sold as fresh may have been previously frozen, so there's no need to seek them out, especially since thawing them is a snap.
Frozen lobster tails can be thawed either in the refrigerator or in cold water, which means you can buy them well ahead of time. Typically, you should plan for one lobster tail per person, depending on size or on how expensive you want your meal to be. Once your lobster tail is thawed, you simply need to prep it for your desired cooking method. One easy and delicious method is to use kitchen shears to cut through the center of the underside of the shell, creating a lengthwise opening, in which you can press in some compound butter. Wrap the lobster tail in foil and bake it at 350 degrees until it reaches 140 degrees internal temperature, according to Maine Lobster Now.
The taste of the cooked lobster is slightly sweet and briny, and because of its long muscle fibers surrounded by connective tissue, it has a similar texture as shrimp. Like other fish and crustaceans, lobster flesh cooks in just a few minutes and can turn tough and rubbery if overdone.
You can defrost frozen lobster tails overnight in the refrigerator. Alternatively, place them in a bowl of cold water for 30 minutes. For larger tails, drain the water after 30 minutes and add new freshwater. Repeat the process until the flesh is flexible and no longer icy.
The most elegant and impressive way to cut and prepare the tail is to butterfly the lobster. Cut the tail down the middle, open up the shell and pull the meat out. Just make sure to leave a small part attached at the end of the tail fin.
Add enough water to a large pot to cover the lobster tails. Bring the water to a boil, then carefully add the tails to the pot. Cook until the meat is translucent, pinkish-white, and shells are red, about 1 minute per ounce. Drain and allow to cool just enough to handle before opening the shell to remove the meat.
Steaming is a quick way to cook the lobster using superheated moist steam. The high heat effectively cooks and releases the meat from the shell, making it easier to remove if left inside. The meat can be kept in the shell, then shell cut open, or shell cut open and meat placed on top.
The only downside is that this method yields a bland flavor, which can then be seasoned further after cooking. It only takes about 45 to 60 seconds of cooking time per ounce. Keep a close eye on the lobster, it can overcook easily if left too long.
Baking with water on the bottom of the pan in the oven gently steams the lobster, giving a tender almost poached texture. This works great for larger sized lobster tails that need more time to cook. It takes about 1 to 2 minutes per ounce to fully cook using this method.
Cut the tails in half or butterfly and place the meat on top of the shell. Place the baking sheet about 10-inches away from the top of the broiling element. Due to the high heat radiating from the broiler, the shell and meat lightly brown, adding in new layers of flavor.
Prepare the lobster tails by either cutting them in half down the center into two pieces, cut down the center with meat left inside, or butterfly the tails to have the meat placed on top. A skewer can also be placed through the center of the halved tails to prevent the seafood from curling.
The best way to know when the lobster is done cooking is to insert an instant-read thermometer in the thickest part of the tail. When the internal temperature reaches between 135 to 140ºF (57 to 63ºC) the lobster is ready to eat.
About the weight of a lobster tail is actual meat after cooking, although larger lobsters typically have a slightly better yield. Be aware that yields can vary by season. The weight generally varies between 3 ounces to 1 pound on larger tails. A 3 to 10-ounce tail is considered a good individually-sized portion.
Bought and made frozen lobster tails for first time and they turned out great!!! I used the baked method and cooked until internal temperature was ready. Thanks for detailed instructions for butterflying the meat too!!
It would be 1-2 minutes per ounce of lobster tail, so 4 to 8 minutes, no matter how many. The recipe I tested was for 4 tails. The range is dependent on your oven and how many lobster tails are in the baking dish. I would check at the lowest time point, then each m minute after to not overcook. The key is looking for the flesh to turn opaque when the internal temperature reaches between 135 to 140ºF (57 to 63ºC). When boiling the tails, it helps to use a butter knife or spoon to run between the meat and the shell to help release it after cooking. How was the texture after cooking for 12 minutes Let me know if you try the steaming method and find it easier to prepare. 59ce067264