On to the lobster!
How to make lobster tail at home
Lobster tail is a good way to go for surf and turf, since a) a plate can only hold so much, and b) if you’re not in the mood for the dining workout that is involved in eating a full in-the-shell lobster, this is a more elegant presentation.
1. Buying and choosing lobster tail
Ask for cold water lobster tail (unless you have the intention of doing otherwise). It has an appealing firm texture, and a sweet, clean taste. Most of these lobsters in this country come from Maine and New Hampshire. Most lobsters are harvested between late June and the end of the year.
In a perfect world you’ll get your lobster tail at a fish market, or a supermarket with a fish counter that has everything on ice and a robust turnover so you can be sure you are getting the freshest lobster. When you buy whole lobster, in general you want to buy live lobsters, but with tails that obviously isn’t the case. Try to avoid lobster tail that is already packaged in the refrigerator section of the market. Price clubs often sell lobster tails packaged to order, and there are good online sources as well — read the reviews before ordering!
In short, the harder the shell the better. As with whole lobster, much depends on when in the molting phase the lobster was when caught. This means the lobster has fully filled out its shell, and you will get a larger amount of tender, sweet, firm meat.
Avoid lobster tails with any grayish discoloration, or dark spots, which could indicate decay. Make sure there is no yellowing of the meat itself. Look or ask to see if there is extra water or any other product injected into the lobster before buying. You want pure lobster meat.
2. Buying frozen lobster tail
More often than not, the lobster tails you see at the market, or the fish store, have been frozen, or are sold frozen. That’s fine — most seafood in general is frozen at some point in order to maintain peak freshness, unless you are getting your seafood shipped overnight, or if you happen be right near the shore.