Lobster Prices Dropping, Start Indulging

by in Food News, December 31, 2008

Lobster Steamer
Have you checked out your local fish and seafood market lately? Lobster prices are at a 25-year low and cost one-third less than last year — all thanks to fluctuations in supply and demand. Fishermen have plenty of lobster to sell, but not as many people are buying. Restaurants are even luring in customers by promoting lobster specials. This isn’t good news for fishermen as fuel and bait costs are increasing, but can mean an inexpensive treat for you. Of course, experts say these low prices won’t last — so act quickly!

If you’re worried about how lobster will work with your healthy diet, don’t. As most of the meat is found in the tail and some in the claws, total calories for a Northern lobster is around 135. They are an excellent source of vitamin B-12, which helps form healthy red blood cells. They are also a good source of niacin, needed for a healthy nervous system and energy production

Classic lobster preparation usually involves steaming or boiling. It’s the melted butter on the side that makes calories go through the roof. To keep calories and fat under control, limit butter to 1 to 2 tablespoons. You can also buy cooked lobster tails and add the meat to salads, soups or pasta dishes.

Always cook fresh lobster within 24 hours and make sure it’s still alive. Want to stock up while the prices are low? You can freeze cooked lobster meat for up to a month. Safely defrosting the meat under cool running water in a sealed bag or in the refrigerator is best. Defrosting in the microwave will give you rubbery lobster meat (not so appetizing) and defrosting on the countertop exposes the meat to bacterial growth, which can make you sick (not fun either).

(P.S.: You can get that handy lobster pot above from our friends over at FoodNetworkStore.com)

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Comments (3)

  1. semper fi says:

    EASY AS CAN BE! TAKE SCISSORS, CUT FROM FRONT TO END,TOPSIDE, LEAVING ABOUT AN INCH FROM END.WORK MEAT AWAY FROM SHELL WITH FINGERS,PULL MEAT UP AND OUT WITH END REMAINING ATTACHED. SQUEEZE SHELL TOGETHER, LAYING MEAT ON TOP OF SHELL. PUT A LITTLE BUTTER ON TOP, BAKE IN OVEN @ 325* FOR 9 TO 12 MINUTES(DEPENDING ON SIZE) CHECK WITH FORK, FORK SHOULD PENETRATE BUT STILL FIRM. I THEN PUT IT UNDER BROILER FOR A FEW MINUTES TO MAKE THE TOP A LITTLE CRISP. PLATE LOBSTER WITH MEAT STILL ON TOP OF SHELL, WALA, JUST LIKE A RESTAURANT. IMPORTANT–IT IS EASY FOR IT TO GET AWAY FROM YOU ,SO KEEP AN EYE ON IT

  2. greenriverkate says:

    Can someone please give directions to cook tails from frozen state and from fresh state. Broil or whatever like in a cafe or restaurant. Seem by the time the bottom is cooked through, the top is dried out. Plus have seen so many on removing the meat and cook on top of shell to leaving it in the shell.

  3. Toby Amidor says:

    Having taught at a culinary school for many years, I know that many restaurants use tons of butter in their lobster tail dishes.

    If you decide to cook up some frozen tails, make sure you thaw them in the refrigerator for 24 hours before cooking (or they will end up tough). To keep it on the lighter side, leave the meat in the shell and steam to keep it moist. Serve with a little butter and lots of lemon on the side.

    To steam lobster tails, bring 1 quart of water to a boil. Place 4 medium-sized tails in steam colander. Allow to steam 1 to 1½ minutes per ounce.

    Other ways to cook lobster tails are to boil, grill, or bake.

    Happy cooking!!

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