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Know Your Price - Lobster prices will vary by weight, season, and sourcing method. If you see a rock-bottom price, you're likely paying for a warm-water lobster, which has a different flavor and texture from the more sought-after cold-water crustaceans. The price difference between warm- and cold-water lobsters is around $5 per pound, on.
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While cold water and warm water lobsters have similar traits, there are five major differences. Warm water lobsters, often referred to as spiny lobsters, don't have the large claws of their cold-water counterparts. Warm water lobsters are more likely to hunt fish, while cold water lobsters prefer scavenging and sneaking up on prey.
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Bring a large pot of water to a boil, season it, and then add your food. To prevent the tails from curling up, I pressed a wooden skewer from the top of the tail through the bottom. It cooked, uncovered, in the boiling water until just cooked through, about 4 to 5 minutes for the size of the tails I had.
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Place your live lobster into the freezer for 15-30 minutes to put it to sleep. Keep a large pot with water, salt and vinegar to boil. Cut the antenna of your warm water lobster off if they are long. Some varieties don't have long antenna. Place whole lobster face down into boiling water and cover the pot.
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The Meat. Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you'll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat's flavor is what brings in most of its draw.
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Warm-lobster tails are mushier than their cold-water counterparts, and have a fishier flavor. On the contrary, you can eat almost all of the meat that cold-water lobsters so generously yield, including in its claws. The meat is whiter than that of warm-lobsters, and boasts a subtly sweet flavor that makes it so sought-after.
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Most warm water lobster tails will come from Florida, the Caribbean or Latin America. Most cold water tails will come from Maine, Australia, New Zealand or South Africa. As we had to explain to some of our staff, the further away you get from the equator, the colder the waters. Most producers of cold water lobster have very demanding quality.
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You can see some red, brown, blue, and black spots over the warm water lobster's body. Warm water lobsters do not have two large claws but instead have long antennae arms used for foraging. Meat. Warm water lobsters have the most meat in the tail. The remaining parts, such as its head, claws, and antennae, do not have much meat. As a result.
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If baking, preheat your oven to 425°F (220°C). Make sure the grill grates or baking sheet are clean and well-oiled to prevent sticking. 5. Cook the lobster tails: Place the lobster tails on the grill or baking sheet, shell side down. Cook for about 5-7 minutes per side, depending on the size of the tails.
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The tail is the only edible portion, and therefore you will often see warm water lobster tails sold independently, pre-cut from the rest of the body. Even if they aren't clearly labeled, you can easily differentiate between the two by their appearance. Spiny lobsters, naturally, have small spines on their shells, but there's also a significant.
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Yes, warm water lobster tails are generally considered good by seafood enthusiasts. They have a slightly different taste and texture than cold water lobster tails, but they are still meaty and flavorful. The warmth can help enhance the natural sweetness and tenderness of the meat, making it more enjoyable to eat. Overall, warm water lobster tails are a delicious seafood option.
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Break off any extra skewer. Bring a large pot of heavily salted water to a boil over high heat. Add the lobster tails and boil uncovered until opaque all the way through and the internal temperature registers 135 to 140ºF, 6 to 8 minutes. Using tongs, remove the tails from the water.
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The Price. We won't lie: Coldwater lobsters are more, per pound than warm water ones. However, the vast majority concur that they additionally merit their sticker price. They're greater, have better flavor and surface, and they have more palatable meat inside than warm-water forms, so you don't pay for a ton of lobster you can't eat.
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Cold Water: Place lobster tails in a zip lock bag and submerge in cold water for 30-60 minutes, changing out the water if it gets warm, until thawed completely. Storage & Preparing Ahead Most seafood is best freshly cooked, and recipes for lobster tails are no exception.
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Place the lobster tails on the grill and cook for about 5-7 minutes per side. Serve with a squeeze of fresh lemon juice for a delightful burst of citrus. Steaming: Steaming is a gentle cooking method that preserves the tender texture and delicate flavors of warm water lobster. Fill a pot with about 2 inches of water and bring it to a boil.
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Additionally, cold water lobster tails contain a higher percentage of protein, which can help build muscle mass and improve body composition. However, this comes at a cost as they are higher in calories and cholesterol levels. On the other hand, warm water lobster tails have a milder flavor that is less pronounced, but they tend to have a lower.