When you see the islands of the Caribbean travel or along the coast of Central America, you will often lobster on the menu of restaurants. This is not the truth, or Maine lobster type you can know better, but a somewhat similar looking creature called crawfish or crayfish.
Have no fear. Lobsters are just as delicious as their northern distant relative. But there are some differences between the two that you should be aware, especially whenyou do the one of the kitchen.
It is very likely you will find a lobster in your supermarket face every day if you have not done. Lobsters are usually plentiful and cheaper than lobsters and growing acceptance among consumers. In many restaurants in the U.S. when you order lobster tails, you will always be the crawfish tails.
You should know first and foremost that the relationship between the dogfish and lobster really far away.They are used by both crustaceans, but that's all. Lobsters are actually written more closely associated with freshwater crayfish (also called "crabs"). In fact, some varieties are called crawfish see lobsters.
Lobsters missing claws or pincers, the true lobster. Thus the bulk of their meat is found in the tails.
You can cook a lobster much as you would a real Hummer, except of course that you always have to forget about allClaw meat from it. If there is a fairly large specimen, but be assured that your lobster will bring a generous portion of tasty meat from the tail alone. At the end of cooking the meat will be white, well-structured and with a distinct touch of sweetness to it.
If you start with a whole lobster, you should place it in boiling salted water and cook for 15 to 20 minutes. Lobster tails can be cooked the same way, except that you should reduce the cooking time 8 to 10 minutes.Total cooking time may vary depending on the size of the lobster, of course. (If you have a whole lobster is cooking, you will know that it is done when its shell has been bright reddish orange.)
After cooking, take scissors and cut the bottom of the shell of the lobster tails. Lift the meat from the upper shell and put it in a bowl or bowls.
Crave something chic? Cook lobster shells as above, then with salt and pepper the meat and tail brush it with meltedButter. Top it with a tomato condiment made from 2 cups diced tomatoes, a tablespoon of olive oil, 3 tablespoons red wine vinegar 3 fresh basil leaves, 1 chopped onion and 1 minced garlic clove. Wonderful!
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