Lobster has been considered a delicacy for centuries, first gaining popularity with the Dutch and French aristocracy of the 16th and 17th centuries. By the mid-19th century, chefs in Boston and New York began putting lobster tails on their menus, and its status as a luxury food item continues to this day. Now it’s easy for people to enjoy lobster tails not just when dining out, but when cooking it at special occasions, or any time.
At Kolikof, we sell premium lobster tails that can easily be enjoyed throughout the year. Here's some extra insight into the world's best lobster tails, how to cook them, and how to help you prepare for your next gourmet home meal.
The Best Types of Lobster Tails
Lobsters live in both warm and cold water and can be found in many places around the world. Maine Lobster is probably the most popular type in the United States due to its sweet taste and availability. However, there are three other areas of the world known for high-quality — wild-caught lobster tails, all of which are available at Kolikof Caviar & Gourmet:
- South African Lobster Tails - Also known as rock lobster, these tails have a sweet flavor and tender texture that pairs perfectly with drawn butter.
- Tristan Lobster Tails - Tristan tails are often referred to as the best lobster in the world due to their succulent, sweet taste.These lobsters originate in the frigid cold waters of Tristan da Cunha in the South Atlantic.
- New Zealand Lobster Tails - These firm tails have a sweet flavor and velvety texture and are found deep in the cold South Pacific waters. Its superior taste is due in part to the rich nutrients found in the waters surrounding South Australia and New Zealand.
The Great Debate: Frozen vs. Fresh
Many chefs and nutritionists agree that cooking lobsters while alive is the best way to get a mouth-watering taste and ensure freshness. However, accomplishing this in your home can prove difficult (if you need a reminder, please view the 1993 comedy Mrs. Doubtfire, starring Robin Williams). While it may seem that fresh lobster tails are the next best option, the reality is that frozen lobster tails better preserve taste and quality. Thanks to advancements in freezing technology, lobster tails are flash-frozen on the day of catch and can remain frozen for approximately six to eight months without losing flavor.
How to Cook Lobster Tails Like a Pro
The first thing to consider when cooking lobster tails is size. The phrase "good things come in small packages" definitely applies to lobster tails, as smaller tails have more flavor and more tender, white meat. Larger tails often have meat that is redder and tougher in texture due to the process of molting. We recommend our South African Rock Lobster tails because they are smaller and more tender. If you're looking for large lobster tails, with best taste, we suggest that you don't buy them any larger than our 10-12 oz. Tristan Lobster Tails.
To cook lobster tails like a pro, first thaw the frozen tails in the refrigerator for 24 hours. To preserve their sweet flavors, it's essential that you don't boil lobster tails! Instead, they should be steamed or grilled. Both methods take less than 15 minutes. Check the internal temperature (135-140°F) to ensure the tails are cooked throughout.
Lobster tails are simply delicious and can be eaten alone, or paired with Japanese Wagyu beef or other seafood such as Maine Sea Scallops. Explore our gourmet offerings and get ready for your next unforgettable meal, enjoyed from the comfort of your own home and surrounded by friends and family. Place your order today or call us for more information at 800.353.0430!