Lobster Cooking Tips


Lobster has always be one of those extravagant meals which few people ever because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, are easy to pay sixty dollars for a queue of ten oz. This high cost leaves lobster dinners for the well to do or at least only for special occasions. However, this need not be. With more and more retail store offering lobster, you can create a romantic dinner for two at a reasonable price. If you buy two eight oz tails for thirty dollars, that’s only fifteen dollars per person.

Add a starch and vegetables and is still cheaper than dining out and have meat or chicken. Turn the lights down low, add a sailboat and the boy’s grandmother’s house. Cooking lobster is relatively easy. There are hundreds of recipes on the Internet or in books. The simplest way is to divide the layer below the top, pull the meat from the shell about 90% of the way and put it on the top of the shell. Place in a pan with a little water and cover with aluminum foil (do not let the foil touch the lobster). Bake at 350 degrees until the meat turns white (about 140 o F) and then sprayed with butter and season with salt and pepper. As with any food, avoid the temptation to burn.

When cooked lobster meat, it becomes tougher and less attractive. Lobsters are ten legged arthropods, which means they have no spine. The lobster creates its skeleton on the outside in the form of a shell with joint appendages. There are two main types of lobster on the market. Maine, also called Canadian or American lobster and spiny sometimes called locusts. Live Maine lobster in the cold waters of the Atlantic in the area of Canada and the northeastern United States. This lobster has two blades with one claw very large and flat, while the other is smaller and thinner. These lobster take up to seven years to reach one pound and a half to three pounds, when the harvest. The Maine lobster is sold live or already cooked and usually the meat used in mixed dishes or dishes like lobster Thermador. Lobster is a claw-less warm water variety, which are actually large crayfish of shipping. There are 49 species of warm-water lobsters swimming in the world. Because the tail is the only real edible part of the lobster, usually sold frozen as a lobster tail. The lobster found off Florida, Brazil and the Caribbean are called “hot lines”, while those who are outside of South Africa, New Zealand and Australia are markets as “cold water lines.” The variety of cold water lobster is considered superior and favored among restaurants. Cooking lobster at home can be a delicious alternative to exit. Why not try?

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