Lobster Tails Recipe with Garlic Lemon Butter
You can see some red, brown, blue, and black spots over the warm water lobster's body. Warm water lobsters do not have two large claws but instead have long antennae arms used for foraging. Meat. Warm water lobsters have the most meat in the tail. The remaining parts, such as its head, claws, and antennae, do not have much meat. As a result.
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Fill a pot with an inch or two of water and bring to a boil. Place the lobster tails in a steamer basket above the water. Cover and steam for 8-10 minutes or until the shells turn bright red and the meat is cooked through. Steamed lobster tails can be served with melted butter or a light sauce.
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The Price. We won't lie: Coldwater lobsters are more, per pound than warm water ones. However, the vast majority concur that they additionally merit their sticker price. They're greater, have better flavor and surface, and they have more palatable meat inside than warm-water forms, so you don't pay for a ton of lobster you can't eat.
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Place your live lobster into the freezer for 15-30 minutes to put it to sleep. Keep a large pot with water, salt and vinegar to boil. Cut the antenna of your warm water lobster off if they are long. Some varieties don't have long antenna. Place whole lobster face down into boiling water and cover the pot.
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Warm-lobster tails are mushier than their cold-water counterparts, and have a fishier flavor. On the contrary, you can eat almost all of the meat that cold-water lobsters so generously yield, including in its claws. The meat is whiter than that of warm-lobsters, and boasts a subtly sweet flavor that makes it so sought-after.
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If baking, preheat your oven to 425ยฐF (220ยฐC). Make sure the grill grates or baking sheet are clean and well-oiled to prevent sticking. 5. Cook the lobster tails: Place the lobster tails on the grill or baking sheet, shell side down. Cook for about 5-7 minutes per side, depending on the size of the tails.
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Know Your Price - Lobster prices will vary by weight, season, and sourcing method. If you see a rock-bottom price, you're likely paying for a warm-water lobster, which has a different flavor and texture from the more sought-after cold-water crustaceans. The price difference between warm- and cold-water lobsters is around $5 per pound, on.
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Most warm water lobster tails will come from Florida, the Caribbean or Latin America. Most cold water tails will come from Maine, Australia, New Zealand or South Africa. As we had to explain to some of our staff, the further away you get from the equator, the colder the waters. Most producers of cold water lobster have very demanding quality.
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Cold Water: Place lobster tails in a zip lock bag and submerge in cold water for 30-60 minutes, changing out the water if it gets warm, until thawed completely. Storage & Preparing Ahead Most seafood is best freshly cooked, and recipes for lobster tails are no exception.
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The tail is the only edible portion, and therefore you will often see warm water lobster tails sold independently, pre-cut from the rest of the body. Even if they aren't clearly labeled, you can easily differentiate between the two by their appearance. Spiny lobsters, naturally, have small spines on their shells, but there's also a significant.
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Place the lobster tails on the grill and cook for about 5-7 minutes per side. Serve with a squeeze of fresh lemon juice for a delightful burst of citrus. Steaming: Steaming is a gentle cooking method that preserves the tender texture and delicate flavors of warm water lobster. Fill a pot with about 2 inches of water and bring it to a boil.
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The Meat. Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you'll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat's flavor is what brings in most of its draw.
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Additionally, cold water lobster tails contain a higher percentage of protein, which can help build muscle mass and improve body composition. However, this comes at a cost as they are higher in calories and cholesterol levels. On the other hand, warm water lobster tails have a milder flavor that is less pronounced, but they tend to have a lower.
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With no claws, the only edible section of a warm-water lobster is the tail. The meat is typically softer than their cold-water brethren, but their price is lower. Cold-Water Lobster. Cold-water lobsters live much farther north, typically off the shores of Maine and Canada (though some can be found as far south as the Carolinas).
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Frozen Lobster Tails. We ship premium frozen lobster tails in the shell right to your door. We carry 6-7 oz tails, jumbo 8-10 oz. tails, colossal 16-20 oz. tails, and even monster size tails- weighing in at 20-24 oz. each! Our tails are shipped frozen, raw in the shell and are ready for steaming or broiling.
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Prepare the cooking water. Bring a medium pot of salted water to a boil and reduce the temperature to just slightly more than a simmer and add the Zatarain's liquid crab boil (if using). Cook the lobster. Add the lobster tails to the simmering water and cook for approximately 3-4 minutes, or until lobsters turn bright red and start to curl.
