Did You Know?
Eating seafood can decrease your risk of heart attack, stroke, and hypertension, according to a recent National Oceanic and Atmospheric Association study.
Seafood
For Lobster Cooking Tips - Click Here
Selection and Quality
An ocean of seafood awaits you at MaineSource Food & Party Warehouse. Our goal is simple; we want to be your favorite place to buy seafood week after week. We offer restaurant-quality seafood available at the best possible prices every day.
Our seafood experts are happy to answer any questions you may have. They’ll help you choose the perfect amount for however many people will be at your table, suggest handling and storing methods, and offer preparation tips. Our seafood professionals are passionate about quality and will make sure that you’re completely satisfied with your seafood selection.
Cooking Frozen Lobster Tails
Let the frozen lobster tails thaw out in the refrigerator 24 hours before cooking. Cooking
unthawed tails will result in the meat being tough. A faster thaw can be achieved by
placing them in a plastic bag and immersing them in water while in the refrigerator for a
few hours.
Easy Way To Cook Lobster Tails
The best cooking way is to steam cook them. Steaming them will curl the tails so before
steaming, run a wooden skewer through them to prevent that from happening. Use 1 quart
or 4-5 cups of water and bring water to a full boil. Place up to 4 average size tails in top
steam colander and cover the pot. Lobster will turn red and the flesh becomes white.
Allow to steam 1 and 1/2 minutes per ounce . Once cooked, take the steam colander to
the sink and run cold water over them which stop the cooking process and allow you to
rinse-wash the tails.
Serve each person some melted butter in a small cup plus some lemon wedges.
* Optional; After you steam cook the lobster you can brush butter on them to barbecue
grill or broil them keeping in mind they will dry out quickly and the flavor will be
destroyed so only barbecue or broil them for a minute or so...Seafood requires shorter
cooking times than beef, lamb or chicken, and because most species of seafood have a
low fat and high water content they can easily be overcooked. Only buy cooked shellfish
if you intend to eat them without further cooking other then gently warming them using
low heat, otherwise buy the Seafood uncooked because double cooking only toughens the
flesh.
If just broiling lobster without any boiling, allow 5 to 6 minutes per pound.
Another simple way to cook the lobster tail is to split the shell down the top, pull the
meat most of the way out of the shell and let it lay it on top of the shell. Place it in a pan
with a little water and cover the pan. Cook on a medium high heat until the meat turns
white, then baste with butter and season with salt and pepper. Again, as with any food,
avoid the temptation to overcook it. Long cooking toughens the lobster so cook only until
the meat is thoroughly heated.
Frozen seafood can be superior in quality to fresh seafood products. Frozen spiny or rock
lobster tails have clear white meat, no odor, and should be purchased hard-frozen and
kept hard-frozen until ready to thaw, cook and eat.