#lobster-tails

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fromTasting Table
4 days ago

Why You Should Always Thaw Frozen Lobster Tails Before Cooking - Tasting Table

Frozen lobster tails can be serious stress-savers, since you don't have to worry about butchering the expensive shellfish or having them go bad in the fridge. The only inconvenience is the thawing process, but it absolutely cannot be skipped. Try to cook lobster tails from frozen, and you'll end up with a chewy disappointment. Lobster meat is delicate, and proper thawing allows for gentle, consistent cooking.
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fromTasting Table
5 days ago

Is It Better To Bake Lobster Tails Directly In The Shell? - Tasting Table

While you should definitely grill lobster in the shell, Foltz sees pros and cons to baking lobster tails in the shell and out of the shell. Just as shells are the outermost protective layer for live lobsters, they are equally protective when cooking them. "Baking inside the shell helps retain moisture, giving you a juicy result," Foltz says, "but it can take a little longer." Taking the meat out of the shell means lobster tails are more susceptible to drying out in the oven but "the meat cooks faster, allowing for a nice golden crust and more direct flavor from the seasoning."
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fromTasting Table
3 months ago

Here's Where Costco Sources Its Lobster Tails - Tasting Table

Costco lobster tails are wild caught in the North Atlantic and frozen for quality, offering a sweet taste.
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