Lobster tales

Product Information

Our favourite rolls are at Fraq’s Loster Shack and Hawksmoor, but now that Ocado sells frozen lobster tails they’re very easy to make yourself at home. Stroke the lobster along the back then plunge a large, sharp knife through the back of the lobster’s head in one swift movement.

One cut did eviscerate the mea culpa moment in Jake Brewer's view of what to do with the miracle moss: the deletion of the last exchange in Jake's talk with his best friend Mike after Mike says "Ya know, Jake, one day you'll lose someone you care about, and then you'll feel differently" [a reference to Mike's father who died 5 months before]. Whilst we make every effort to ensure that the product information on our site is accurate, this information will occasionally change. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to but not through bottom shell.Although there many lobster varieties around the world, the two main ones are the American (or Maine) lobster, which is considered the biggest and best, and the European lobster, which tends to be smaller - they can be used interchangeably in recipes. Using a pair of good quality kitchen scissors, cut the top of the lobster tail from the head end to the tail end — be careful not to cut into the tender meat underneath the shell. Take a sharp pair of kitchen shears and cut straight down the middle of the shell all the way to the fin. We are Frozen Lobster Supplier, Sardine, Tuna, Crab, Red Snapper, Shrimp, Grouper Suppliers in Indonesia.

To prepare the lobster tails for cooking, use kitchen scissors or a sharp knife to cut through the shell down the back of the tail. However the Marine Conservation Society advises avoiding American lobsters from Southern New England as they are a vulnerable source. The kindest way to dispatch a live lobster is to use a sturdy, sharp knife and push the tip firmly and quickly through the centre of the cross on its head, making sure the blade side is directed towards the tail – this should kill it instantly.There are plenty of vegetables, tender lobster, prawn, and crab, as well as a mouthwatering creole garlic flavour. Once your lobster is ready for cooking, place it in a large pan of cold, salted water and slowly bring it up to boil. Serve the lobster hot with melted butter – classic lobster with thermidor butter is served with a herby, slightly piquant butter made with shallot, tarragon, parsley and spices. Consider pairing the lobster with a light white wine or champagne, which can help to enhance the flavour of the meat.

Though plentiful in British waters and available all year round, it is still considered a special treat and the ultimate in fine dining – though Lobster and chips is increasingly finding its way on to gastro pub menus. And beware those powerful pincers – never pick up a lobster whose claws aren't contained by an elastic band. For a more adventurous flavour, you can try topping the lobster tails with bacon bits, diced tomatoes, or a sprinkle of parmesan cheese.Peel the lobster, slice finely and serve with fresh flavours such as lemon, ginger and spring onion. Try to hit the small cross in the shell as this is a weak spot, but if it’s not working, insert a knife sharpener and use a hammer or heavy saucepan to apply more force. Here, the shells will have turned the bright vermilion colour during cooking – look for one that’s brightly coloured with a tail that’s tightly curled under. These methods are all relatively simple and can produce delicious, succulent meat when done correctly. If you’re willing to do the deed, pick one that smells sea-fresh and curls its tail back under its body when stretched.