Lobster
When it comes to eating seafood, nothing is considered to be a more gourmet entrée than lobster.
Lobster most often originates from the Caribbean, the United States coast, and Australia. Those caught in the United States are usually the freshest, although many prefer those caught offshore because they are often larger in size. Tails from rock lobsters caught in the Caribbean are usually found in 8-, 10-, and 12-ounce sizes. Those from Maine, which live in cold water, have smaller tails.
Lobsters that have been caught at sea are flash frozen to ensure freshness and to lock in the flavor. Some people actually prefer frozen lobster to fresh lobster because of this method.
Preparing a lobster tail is easier than you might think. The tails should be completely thawed. Use kitchen scissors to cut the lobster’s shell. Once this has been done, open the shell and pull the meat out so that it is aesthetically pleasing and easy to get to.
As with many meats, lobster can be prepared by grilling it, boiling it, and even broiling it. Like shrimp, lobster also changes color when it cooks. While raw, lobster has a gray hue. When cooked, it becomes pink or red. It is often said that a lobster should be cooked one minute for every ounce.
Again, as with many meats, you can find lobster online. Both frozen and live lobsters are available for shipment on just about a daily basis. Just be sure to check the retailer’s guarantee before making a purchase.