Tuesday, 26 February 2013

The Little Secrets to Discovering the Real Flavors of Lobster Tails

When you want to enjoy the old Port essence in a platter, the first thing that pops in your head is fresh and meaty lobsters. The freshly picked lobsters with meaty claws and tails can yield the best ever food on earth. No wonder why Maine has become a hub for fishermen. Today, people don’t really have to visit the marketplace over and over again to search for some authentic Maine picks; they are already there on the internet. Yes, a huge number of businessmen have begun selling lobsters online. While sometimes the lobsters are sold fresh and live; at other times they are sold in cooked forms. 

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Lobsters being the fancy indulgence of an American foodie are sold widely across the country to pamper people with a big gut. Lobsters being true crustaceans usually taste bland if you try them almost raw. Well!! That sounds quite natural; whether it is chicken or meat, anything raw will taste awful. 

Today, a majority of American and European chefs have come up with gourmet cuisines on lobster tails. Goodness!! Why should one consider purchasing lobster tails when there is enough opportunity to buy the creature in whole? Of course there is a reason to this. Lobster tails contain a generous amount of meat; apart from claws, the tails are majorly targeted for the meatiness. 

If you are smitten by the idea of cooking lobster tails yet have no clue on how to begin with all of it then here is a lesson. Though there are the best ways to enjoy lobster tails still let me share a secret with you!! You can prepare lobster tails in as many ways as you can cook lobsters. Check them out: 
  • For boiling: fill up a large pot with salted water and bring it to a boil. Take a wooden skewer and thread the tails so that they don’t curl up in the mid way. Take a minute to boil the tails. You will find the tails to turn red and the meat to reveal an opaque white color. Take kitchen shears and split the underside of the tail from the centre. Serve them with lemon and butter. 
  • For baking: split the softer part of the shell from the tail’s underside. Preheat your oven to around 400 degrees and place them on a baking sheet. Baste lobster tails with a generous buttery spread; now wrap the tails in a foil and bake for around 3-10 minutes.

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