How to cook frozen lobster claws
Different types of lobster are popular on dinner tables all around the world and are the basis for a 1.8 billion dollar trade. The name lobster can mean a large group of crustaceans but is most commonly associated with the clawed lobsters.
Lobsters can be found on rocky, sandy, and muddy bottoms where they live on fish, worms, mollusks and other crustaceans. They also eat some vegetable matter. They live on a wide variety of different depths and can be found from the shoreline out beyond the edge of the continental shelf. Different types of lobster can be found in almost all of the world’s oceans.
Lobster can live to be over 100 years old and the biggest lobster ever recorded weighed 20.14 kg (44.4 lb) and was caught in Nova Scotia, Canada. Such big lobsters are however very rare and are growing increasingly rare due to intensive lobster fishing that regulates minimum but not maximum size of caught lobster.
The lobster has long been an appreciated food among the nobility in Europe even though it was too expensive for most common men to eat. In America on the other hand lobsters wasn’t a popular food item until the 20th century. Eating lobster was for a long time a sign of poverty and in some areas of Canada they used lobsters as fertilizer for their fields and for feeding their slaves.
All this changed when better infrastructure allowed for the shipping of live lobster from small coastal settlements to the major cities. This rapidly transformed the lobster into a luxury item.
The Lobster is best eaten fresh and is often sold live. (Frozen lobster is also common.) The live lobster is later often put into boiling water and boiled alive. Some people find this method of preparation cruel and there have been a number of studies into whether lobsters can feel pain or not.
No conclusive answer has been reached. Some studies conclude that they can do things that they can’t. Other methods of cooking lobster include steaming, grilling, frying and baking the lobster. It is best not to boil the lobster first if you want to grill, fry or bake your lobster.
Cooking the lobster
To get the best flavor and texture from Frozen lobster claws tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.
To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.
In a rush 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.
Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It’s up to you.
Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.
Boiling thawed frozen Lobster is really easy.
Fill a pot with enough water to cover the Lobsters you are cooking,
Add about one tbsp. salt per quart of water
Heat the water to a rolling boil
Drop the Lobsters into the boiling water
Cook for about 1 minute per ounce of Lobster
Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.
Put 1 to 1 ½ inches of water into the pot.
Add salt (1 tbsp. per quart of water)
Heat the water to boiling
Hang the steaming basket into the pot
Cover with heavy Lid (If you don’t have a heavy lid sit a brick or rock on top to hold the lid down)
Cook them for 7 to 8 minutes
Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.
Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.