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Cold Water Lobster Tails (Maine or Canadian Tails)

J. Lionel Maine Lobster’s Blog (December 5, 2020)

Cold Water Lobster Tails, you get what you pay for!

Caught off United States’ northeastern seaboard, cold water lobsters just taste better, many diners claim.  The colder waters might be the easiest explanation. Lobsters grow at a slower rate, the more frigid the conditions, creating a tenderly firm white plump succulent meat. If you wonder what lobster tastes like, think of a combination between king crab and shrimp.  The superior taste to other warm water cousins gives it a higher price tag. Of course, the scarcity for finding Maine lobsters is another challenge. Even though the big clawed lobsters reside from Newfoundland down to New Jersey, it takes a skillful lobster waterman to chart exact locations for a successful catch. Lobsters either hang close to the shoreline, not moving more than a mile from a given spot, or they make the continental shelf their home and migrant inland seasonally and move out to the shelf during the winter. With all this movement, finding the best lobster takes dedication.

Search out the best tail! 

It’s hard to find a spoiled cold-water tail, which is another reason they cost more. If you line up warm water tails, you may experience one or two “tasteless ones” in the batch. Take a line of cold-water tails, and more than 95% of the time the tail will taste buttery sweet. You need a discerning eye though to make sure the meat is premium. For one, if the meat has discolored black spots in it, beware. This lobster might have received poor treatment or experienced trauma of some sort in the ocean. Also, if the meat appears slightly gray, the lobster died way before processing. Knowing how to pick the best cold-water tail will make your cuisine delicious!

Make sure you get that tail ready on time!

Choosing flash-frozen tails gives you time to select a calendar date perfect for such a delicacy, but don’t ruin this benefit by not preparing the tails properly! Sometimes we’re all in a rush and think that throwing frozen food in the oven or grill will cook to perfection. That’s not true. Cooking frozen lobster leads to a tough meat. Take your time. Thaw the lobster tails in a sealed plastic bag immersed in water in the fridge overnight. If you are in a rush. Use the microwave and defrost the tails but be careful to just thaw them and not cook them. Now it’s time to use your chef hat and create a dinner masterpiece! {Follow us on Facebook! Click here to find us!}

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