Cooking lobster tail is so easy when you know the right way to do it. If you have decided to take the matter in your hands, skip the fancy restaurant, turn into a five-star chef, prepare a five-star meal and boil lobster tail the right way, here is the way to do it.
Choose the right lobster:
Always look for high quality, fresh from the water, live lobster. Of course not everyone lives by the ocean and can get a fresh caught lobster. Thankfully most fish specialty stores would have live lobsters. Simply search for – fish specialty stores near me. At the end of the day, if there is no way you can find fresh lobster, get a frozen one.
No matter what, always look for smaller lobsters, ranging from 6 oz. to 12 oz. These are the prime of lobster. If working with frozen lobster, leave it in the fridge for 12 hours before boiling so it defrost properly to insure an even cooking process. Don’t buy thawed lobster tails. Tails need to be defrosted properly and cooked right away.
I never thought that you can get a good quality lobster online but I was wrong. So, if I have to recommend a place that you can get a perfect lobster tail from virtually anywhere, it would be – Two Canadian Nova Scotia 12-14 Oz Cold Water Lobster Tails from Amazon. A friend of mine, that knows me well and my love for lobster meat, got those babies for me once and now I am hooked up.
- Live lobster is better than frozen one.
- Not all live lobsters are equal.
- Cold water lobster have firm, whiter meat that tastes “cleaner” and sweeter. It has tastier and more tender meat.
- Hot water lobster tend to be softer and more difficult to firm up even when cooked properly.
- Farm raised or aquarium stored lobsters taste bad. The water quality and food diet are the main reasons behind the distinctive plain flavor and rubbery taste.
- Although you can find a pretty good quality frozen lobster tails, it is almost impossible to tell where the lobster came from. Some brands would list if the lobster was caught in the wild or farm raised but they almost never say, if the lobster comes from cold or hot waters.
Once you have chosen the right lobster tail, it’s time to cook it.
|Lemon juice.||1 lemon.|
Fill a deep pot with water enough to cover your lobster tails. Add 5 to 10 peppercorns, 1 tbsp. salt and the juice of 1 lemon. It’s very important, that you bring the water to boil before putting the lobster tails. The main rule, that works every time, for cooking lobster tail is – for every ounce of lobster meat add 1 minute of cooking time. For example, if you have 4 ounce lobster tail, you would boil for 4 minutes. It’s important that you stop the cooking process once you stopped the watch by putting the cooked lobster tails in ice water.
There are some more ways and signs to look for when preparing a lobster tail.
- Look at the shell color. Once it changes its color to bright red, it’s ready.
- If you are boiling a whole lobster, simply pull one of the legs or antenna from the head. If it comes off easy, that means the lobster is ready.
- Look at the color of the meat. When it becomes white and soft, it’s ready.
- The lobster tail is ready, when the temperature of the meat reaches 80º C / 180º F. Use a Wireless Remote Digital Cooking Thermometer to check the temperature.
Some cooking tips:
- Run a skewer lengthwise through the center of the lobster tail meat to prevent them from curling up while cooking.
- Remember that the tails will continue to cook after you have removed them from the heat source. Stop the cooking process by putting the tails in ice cold water bath.
- Store the cooked lobster meat in refrigerator for up to 2 days.
I like to enjoy my lobster meat with my tasty garlic butter sauce!