Sea food is hugely popular among most of us. Unless you are a vegetarian or allergic to sea food, shellfish are a great treat. Nothing beats fresh shell fish bought in the local market and cooked at home. Cooking shellfish is not as difficult as it seems. A few tips when buying, storing and cooking shellfish will help you cook it with ease.
When purchasing crustaceans look for intact shells and also check for odor. You need to pick heavier pieces as they will give you more meat. Carry your fish back home in a cooler to keep your car free of the fishy smell and also to keep the shellfish fresh.
Clean the shellfish properly and wrap it in wax paper before storing in the chiller. Remember to thaw the shellfish for about 8-10 hours in the refrigerator before cooking shellfish.
They can also be defrosted in a bowl of cold water or even the microwave, just remember not to start cooking shellfish while still frozen.
Lobsters are a delectable delicacy and whole lobster meals are truly a treat. They are not only expensive but very tasty too. Whole lobsters are an expensive affair but you can also buy lobster tails to serve at a dinner when you need to impress.
The meat of the lobster is most in the tail and claws, so that is what you really need. Frozen lobster tails are not just easier on the pocket but are also very delectable.
You can serve lobster tails, steamed, boiled, grilled or even baked and cooking shellfish is as easy as that. Just remember to pick the right lobster tails. A huge variety of lobsters are available and naturally they taste different.
The major difference lays in warm water and cold water lobsters. The meat from cold water lobsters has a higher chance of not being the best quality whereas the warm water lobster tails are rarely bad.
So you need to look for warm water tails, plus remember they are more expensive then the cold water tails but worth the price.
When steaming lobster tails, remember to drive a skewer through them before steaming or else they will curl up while the steam. When boiling them follow the thumb rule of one minute for every ounce. Serve them hot with lemon juice, mayonnaise or butter.
Before grilling, the lobster tails need to be boiled for a few minutes. Again remember the skewer to keep them from curling. You will need to slit the tail, while keeping the shell intact. Marinade the shellfish with choicest of seasoning and grill for about 7-8 minutes. Serve hot with butter, lemon or mayonnaise.
Cooking shellfish is not a tall task if you remember a few basics when purchasing, storing and cooking them.