Don’t Be a Snob: Live Lobster vs Lobster Meat

One of the most reliable ways I’ve found to impress guests is with lobster. Ironically, this modern-day delicacy used to be a dietary staple of the poor working class in many coastal towns, but that’s a different story. When it comes to offering a delicious meal that doesn’t consume your entire day, we suggest eschewing the culinary snobbery sometimes attached to live lobster. Yes, those people who have discriminating palettes can tell the difference in the meat between 1lb and 2lb lobsters, but for the average person, using frozen lobster meat in a favorite recipe is just as good if not better than trying to deal with learning how to crack open and consume the meat from a whole lobster.

Plus, if you end up looking for the cheapest prices on live lobster, you’re likely going to end up with diseased lobsters or even ones that don’t survive the trip to your door. Hard-shell Maine lobster that was caught fresh, precooked by professionals, and then flash-frozen to seal in the flavor is going to be a lot better than live, diseased lobster.

You may not be able to guests with live lobster, but you can still tell them it’s premium Maine lobster. Frozen lobster meat is also a little more budget-friendly, though still not cheap. Fortunately, there are websites out there that help people find the best prices for live lobster and lobster meat from reputable Maine lobstermen.

 

Favorite Lobster Meat Recipes

From pasta to chowder to grilled kabobs to mac n chees to creamy dips, there are countless ways to cook and serve lobster meat. My favorite method is lobster rolls. It’s one of those things that is just really hard to mess up. There are countless ways just to do lobster rolls. I found some of the first recipes I tried on Yummly. Here, you can find 10-, 20-, and 40-minute recipes for lobster rolls.

 

Connecticut Style Lobster Rolls (10 minutes)

Large Lobster Rolls (20 minutes)

Mini Lobster Rolls (40 minutes)

 

Broiled Lobster Tails

Lobster tails are another one of the ways in which I can deliver a delicious meal with only modest effort. While lobster meat is great for any number of pasta, chili, curry, tacos, lobster tails are better for people who like the unfiltered taste of lobster but who don’t want to go through the process of boiling live lobster.

 

Directions:

Preheat the broiler. Ar lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Try to get only the shell and not the meat. Arrange lobster tails on a baking sheet. I cover the sheet in foil to make cleaning easier afterward. Now, pull shells slightly apart, and season meat to taste. I tend to stick to the basic and most popular spices for my lobster tails. A little bit of butter, salt, paprika, and white pepper. I also know people who add/or substitute garlic powder, Cajun seasoning, or parsley. Broil lobster tails until slightly browned and meat is opaque. Usually about 5 to 10 minutes or longer if cooking larger tails. Serve with lemon wedges.

With even minimal practice, you’ll get good at splitting the shell and knowing exactly how long to broil your tails for best results.

 

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