?Frozen lobster can be bought and stored until you are ready to use it.
?Frozen lobster will be less expensive.
?Frozen Lobster tail is easier to obtain.
?A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.
It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.
Sources of Frozen Lobster Tail
In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.
You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.
Cooking the Lobster
To get the best flavor and texture from frozen lobster 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 ? inches of water into 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.
It could just be that when you speak to a person and tell that you do all your cooking on an induction stove you will be asked the question what an induction stove is. A lot of people may have heard of it but probably have never cooked on one and may even not understand the principle behind it. For more details go to.com We can put cooking stoves in to 2 major categories namely gas and electric. There used to be 3 but coal/wood these days are only use for barbecues or some other type of outdoor cooking but for day to day cooking we use either gas or electricity.
With a halogen or coil element stove they produce the heat that gets transferred to the pot, pan, cooker etc. etc. and then to the contents of those, for more details visit to www.cat-head-biscuit.com with induction it the other way around. When you're cooking on an induction stove the pot or pan is the one generating the heat. When you hear this for the first time it might be a bit confusing to you but it is not that hard to understand. Ones you understand the principle behind induction cooking and you get your first experience with this type of stove you will probably never want to cook on anything else again.
An electric stove with a coil or halogen works in such a way that once you turn the stove on the element (the coil or halogen) will start to heat up. It does not matter if there is a pot or pan on that element or not it will heat up either way. That heat is then, like we said before, transferred to the pot or pan and then to the food. When you take the pot or pan of the element it will remain hot until you turn it off, for more details visit to www.fair-recipes.com then it will slowly start to cool but this will take some time.With induction cooking the element will start to produce a high frequency electromagnetic field which passes right through the pot or pan. The pot or pan must be made out of magnetic material. This electric (magnetic) current that circulates is what generates the heat. This is the big difference between induction cooking and the other two types of electric cooking.
Now that the pot or pan is heating up that same heat is transferred to the food or liquid that is inside it. The moment you take the pot or pan from the stove (element) the magnetic field that was circulating is broken and stopped and immediately the generation of heat stops as well. With a coil or halogen element you have to turn the element of to stop the heat generation, with induction cooking there is no heat as long as there is no electromagnetic field circulation. The only heat you will feel when you take the pot or pan from the stove is the heat that was transferred from the pot or pan into the surface of the stove, not the element it self because that never produced the heat.
There is one thing that you have to keep in mind when you would like to start cooking on an induction stove. You can only use steel or iron pots because the material needs to be magnetic in nature.
But if you are used to cooking electric then you will find that once you cook with induction you will probably not be going back to that halogen or coil element.
Both Ronald.varghese & Rajkarn.dec2008 are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
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