Ways To Eat Giant Lobster Tails
Giant lobster tails are filled with succulent sweet meat and most likely come from the American Lobster found in the cold waters of the Atlantic Ocean.
The Spiny Lobster found in tropical regions tends to be a bit smaller, but the American Lobster can produce a tail up to 24 oz.
The meat in giant lobster tails is usually the most preferred meat in the lobster. It tastes great and has only 142 calories per cup, 29 grams of protein and only 1.8 grams of carbs. It also has a lot of minerals including selenium, magnesium, sodium, potassium, inc and copper and is a source of vitamin A.
There's several methods to prepare giant lobster tails. You can broil them by basting the meat with a bit of butter, and broiling for about 8 minutes.
Steaming the tails is another easy way of cooking. You can do this wether they are fresh or frozen, but keep in mind that frozen meat can taste a bit rubbery. Steaming will take about 7 minutes – the tails will curl up as they cook.
Grilling is a great method for summertime cooking. You’ll want to put some oil on the grill first so the tails don’t stick.
If you are into fancier fare, you can serve your lobster tails baked, stuffed. Simply split them up the middle and stuff with your favorite seafood stuffing. Cook them until the meat is no longer transparent.
Once you have the meat cooked, you can eat it as is or add it to a variety of sumptuous meals. You can chop it up, and mix with mayonnaise and celery for a lobster salad. Eat the salad on a bed of lettuce, or on grilled hot dog rolls for a hot weather treat.
If you prefer a hot meal, why not combine the meat of your giant lobster tails into a lobster stew? You can make a simple strew by sautéing the lobster meat in lots of butter. Then add to whole milk and simmer the whole thing on low heat for 30 minutes (be careful not to allow it to boil or it will be ruined!). Refrigerate the whole mixture to let the ingredients blend and reheat the next day. You can add salt and pepper, or anything you want to the stew. Try throwing in some shrimp, scallops, potatoes and clams for a seafood feast.
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