Are large lobster tails tough?
Online Answer
Lobster Myth #2: Big Lobsters are Tough FACT: The size of the lobster–small or large–does not determine the quality. The larger the lobster or the older the lobster does not necessarily mean tougher meat. Tough or rubbery meat is usually the result of a lobster cooked too long..
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about 6-8 monthsThe precise answer to that question depends to a large extent on storage conditions - keep lobster tails frozen at all times. Properly stored, frozen lobster tails will maintain best quality for about 6-8 months in the freezer, although they will usually remain safe to eat after that..
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Here's how you do it It should be bright red. Using a chef's knife, split the shell where the tail meets the body. If the meat is white, the lobster is fully cooked. If it's still translucent, back into the pot it goes..
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What's the red stuff? It's the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar. The roe is also called "coral" because of its bright red color..
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When I mentioned that the lobster was also extremely salty, the manager very matter of factly explained that the lobster is salty because it comes from the ocean, and the the ocean is filled with salty seawater. Therefore, lobster is normally salty..
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