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Where To Buy Cold Water Lobster Tails

Date night just got better. If you're trying to prepare a romantic dinner for two, look no further than our 20-24 ounce cold water lobster tails. Our jumbo wild Canadian lobster tails are the largest available for sale. Cold-water lobsters are the meatiest, meaning you will definitely get what you paid for when you order these. They can be served alone or you can create a delicious surf n turf, just don't forget the butter to dip it in!

where to buy cold water lobster tails

Your package of 20-24 ounce cold water lobster tails will arrive at your door carefully packaged in dry ice to stay fresh for that very special occasion. Whether you are ordering ahead of time or plan on preparing them as soon as they arrive, we've got you covered. We guarantee all products will be in perfect condition upon arrival.

Lobster tail, is easily the defacto standard for any white-tablecloth steakhouse staple menu item. Many AWG Private Chefs clients order this delicacy on the regular because it's something "fancy and hard to make at home". The truth of the matter is, cooking lobster tails at home is quick and very easy, and oh so tasty!

Preparing and cooking lobster tails should never have to be a daunting task. The main mistake that most home cooks often make while making lobster at home, is that they tend to overcook the poor lobster tail to death. This results in tough, rubbery, and unappealing meat texture and flavor.

Cold water lobster is the most predominant lobster served in most U.S. restaurants. Cold water lobster meat traditionally has a denser texture, a sweet clean flavor, and cooks up beautifully. American Cold water lobster for the most part originates from the state of Maine, on the eastern seaboard of the United States.

Both types of lobster still cook up "red". American warm water lobster originates primarily from the state of Florida, The Caribbean, and Latin America. It tends to have much more of a delicate protein structure and often cooks up with a texture a bit more on the grainier side.

Whenever you're at the local fishmonger or the seafood counter at your favorite mega grocery store, always ask to visually inspect your lobster tails before you buy them! There are some important key points you will want to check for before spending your hard-earned money on these little beauties that you may not be able to see from behind the plexiglass:

This is the quickest way how to thaw lobster on the same day. Take your lobster tails out of their packaging, and give them a quick rinse under the tap with cold running water. Then place the lobster in a freezer grade zip top bag, add a couple of butter knives to the bag with the lobster, and slowly lower the lobster tails into a large pot of water leaving just about 3/4 of an inch of the zipper open. This is known as the displacement method and will remove the maximum amount of air out of the bag to give the lobster the most contact with the water, without it getting soggy.

Once you've displaced as much air out of the bag as possible, seal it. The butter knives will act as weights to hold the entire bag underwater. Let your tap run in a slow and steady stream for 1-2 hours. Your lobsters should be thawed beautifully.

Thawing lobster in the refrigerator is the best method when you have 24 hours ahead of time before you wish to cook them. Simply use a small rimmed sheet pan (baking sheet with a lip on it), and place a pad of 4-5 paper towels under the original packaging that the lobsters came in. Place the lobsters on a shelf in the middle of your fridge, and let the fridge do the work for you, slowly and safely thawing the meat. The paper towels will absorb any meltwater liquid that comes out of the lobsters during the thawing process and will speed cleanup for you.

Steaming lobster tails is my most preferred method of cooking lobster. Steaming provides a more gentle heat and cooking method, which will result in much more tender lobster tail meat, while still cooking the tail all the way to the proper doneness. Add approximately 3-4 inches of water into your pot, and place over high heat, with a pair of good quality kitchen shears, make a cut in the top of the lobster tail from the head end to tail end, making sure to cut only the shell and not the tender meat below.

This will aid in steam penetration, and allow for faster cooking without the risk of the lobster meat getting tough on you. Add the lobster tails to the bamboo steamer, close the lid, and steam with the time limits listed above, or until the meat is opaque and white in color, and using an instant read thermometer internal temperature registers approximately 140 degrees F. DO NOT OVERCOOK IT!

Place the lobsters on a rimmed baking sheet tray lined with heavy duty aluminum foil (for easy clean-up) and again, cut the top of the shell as indicated above paying special attention so as to not cut the flesh of the lobster while creating the cut. Spread open the shell approximately 1/2 to 3/4 of an inch or so to expose the flesh below. Brush the lobster tails with melted drawn butter (also known as clarified butter, or ghee), add some minced garlic & herbs if you wish, and roast in a 450-degree oven utilizing the suggested cooking times above. Again you are looking for a target lobster internal temperature of 140 degrees F.

Broiling is an ultra-high heat cooking method that can quickly take your lobster tail meat from tender and delicious, to dried out rubbery pencil eraser texture in just a minute or two. Average household oven broilers will run at a temperature anywhere from 500-600 degrees F, but some high output broilers can reach 800+ degrees F. These cooking temperatures for lobster are far too high.

Run a bamboo skewer thru the center of the lobster tail, this will prevent it from curling during grilling, if you don't have a skewer, you can always use the handle of a stainless steel teaspoon. When you grill your lobster tails, always use the thermometer temperature test method, again looking for no more than 140 degrees F. I prefer to grill lobster tails over indirect heat to drastically help reduce the risk of overcooking or drying them out.

My husband an I bought some Canadian lobster tails from an online purveyor. I found your blog and steamed them, per your instructions. Thank You! They were absolutely perfect. I'd never even heard of that method before. They were even better than the super expensive restaurant in Montreal. The best ever.

Lobsters meat is very good for you. It is lower in fat and calories than other meats such as chicken, pork, and beef. It is also loaded with omega-3 fatty acids. Not only is this good for your memory and your brain, adding it regularly will also lower your risk of developing heart disease. The nutritional information alone is enough to make you want to buy lobster tails online.

We strive to sell our customers only the meatiest and the fresh lobster tails available. When you purchase your cold water lobster tails from us, you can be sure that they are clean, fresh, and the meat is the whitest of the white. You can be confident when you buy from us.

As mentioned above, the way that the lobster tail is transported is very important. If the tail is not kept cold enough during delivery, it can have a negative effect on the taste and the texture of the meat. When you buy from us and you have your tails delivered, you can be sure that they will be just as cold as the day that the lobster was taken from the water. When the lobster arrives at your door, it will be cold and ready to cook. Contact us for shipping details.

If you want to order the freshest and the best tasting lobster tails for sale, buy lobster tails from our store. When it comes to cost, we also guarantee the best lobster prices. Visit our market or call for shipping details.

Tristan de Cunha Lobster Tails hail from the icy cold waters off the coast of South Africa. They are well known throughout the world for their tender texture and incredible sweetness. It is that superior flavor which keeps customers returning for more. Cold Water Rock Lobster Tails can be prepared in many ways.

Boiled : In a pot of water, make a tasty cooking broth by combining seasonings and bringing the pot to a boil. Place the lobster in boiling water. Lobster tails are cooked when they have turned bright red and the tails have curled.

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.

Thriving in the cold shallow, rocky waters and feeding on small crustaceans, cold water lobster is regarded as a delicacy due to its extra sweet meat! The lobsters are blue-ish green in color with red spines, and will turn to a bright red when cooked for a beautiful plate presentation. The meat of the a lobster tail is translucent and will change to a creamy white when fully cooked, but be careful not to overcook it as the meat will become very tough. Lobster tails can be grilled, boiled, steamed, baked or broiled. We suggest thawing he tails in your refrigerator overnight. Use sharp kitchen shears to cut the top side of the shell lengthwise, lift the meat out and lay it on top of its shell. Next, broil or bake until the meat is opaque and firm and serve with drawn butter.Fact: Only 6 % of lobsters that go into a trap to feed are caught.Product of: Canada/ USA-Maine Catch Method: Pots and TrapsSustainability: Good Alternative

Our Signature Gourmet Lobster Tails come from the deep cold waters off Australia. The cold waters give the lobster meat a snow-white color, and a sweet delicate flavor. Whether you enjoy your lobster broiled, steamed, baked or grilled, this Lobster entree makes an exquisite gift or a fabulous dining experience. 041b061a72


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