Both the Food Standards Agency in Britain and the FDA in the US recommend overnight defrosting in the 'fridge as the safest method for shellfish, fish and meat.I have a frozen lobster tail I need to make, and I'm looking for the best technique to thaw and then prepare it. I'd like to have it sautéed in garlic butter, or perhaps baked?
I read a little and skimmed a little of that article, but stopped when I got to this part..."assuming you bought frozen lobster tails, which you likely did unless you live in Maine or foolishly bought entire live lobsters". There were many things I read up to that point that made me shake my head, but this one was the worst. Why would you not want a live lobster? That is the absolute best way to get them. Frozen tails are an acceptable way to go if you can't get live fresh lobsters, but no where near as good. If you have a choice, live is the way to go.
You read a little and skimmed a little?
I skimmed the whole thing!
That was one long "recipe". Uusally a blog will condense things on the bottom, but not that one.
That said, I prefer the tail. I've cooked whole lobster several times and really only eat the tail and claws. Maybe suck a little meat from the legs. I don't get into all the "internals" that some do. Just me, but the tails work for me. Plus not every grocery store around me has a lobster tank, though I've ordered from Lintons before with good results. And Maine Lobster Direct (or something like that).
Not to mention I like my lobster with some color, so would just as soon partially grill or broil it. Not that steamed or boiled lobster isn't any good, but we all have our preferred methods.
Again, just me. YMMV and probably does
Think about those lobster in a grocery tank. When was the last time they ate anything? How long have they had to live off their own body? Don't think I would buy any live lobster from a grocery tank.
So they've been purged
I've eaten fish from my livewell before, too. And those were certainly not in the same shape as when I first put them in.
But I respect your decision.
Living in Boston and on Cape a cod, we know our way around lobsters and have never removed any vein from one.How do you remove that vein? It is under a very hard shell. I don't ever recall seeing it in/on a cooked lobster. If size is relevant, wouldn't it be very noticeable?
Big Bump.. "BIG Bump" from 2014.
Don't know how I got here but interesting read, why I bumped is because...
@medtran49, you say you clean the vein out. Is that like the vein in their little 3rd removed cousin, the shrimp? The vein that runs down the back of the shrimp?
How do you remove that vein? It is under a very hard shell. I don't ever recall seeing it in/on a cooked lobster. If size is relevant, wouldn't it be very noticeable?
Living in Boston and on Cape a cod, we know our way around lobsters and have never removed any vein from one.
maybe depends on the type of lobster?
I thaw tails in a plastic bag in a bowl of tap water. Takes more time though.
I rarely found a vein in a Florida lobster (Caribbean) tail.
However when someone brought me lobsters from the NE they had a significant vein that had to be removed.
I was told it was the time of the year or something like that.
No but I’ve had them many times right off the boat. Caught a few hours before.Did you catch the lobster yourself? Trust me, they had a "vein." They had either been in a tank or trap and hadn't eaten in a while or they were treated like my post above. We hunted the entirety of legal season. They always had a "dirty vein" when we caught them.