some soups description

Soups


Wild mushroom soup

They are expensive , but dried porcini will have an intensive flavor, so only smaller amount is required



Tomato and fresh basil soup

A pungent soup for late summer when fresh tomatoes are at their most flavorsome



Cream of courgette soup

The beauty of this soup is the delicate color, rich and creamy texture and stubble taste .if you prefer a more pronounced cheese flavor , use gorgonzola



Garlic, chick-pea and spinach soup

This delicious, thick and creamy soup is richly flavored and makes a great one -pot meal



Classic French onion soup

When French onion soup made slowly and carefully , the onions almost caramelize to deep mahogany color. It has a superb flavor and is a perfect winter supper dish



Navy bean soup

A thick puree of cooked dried beans is at the heat of this substantial country soup from Tuscany. It makes a warming lunch or supper dish



Asparagus soup

Home made asparagus soups are in delicate flavor, this soup is best made with young asparagus and blended well and best served with wafer thin sliced bread toast can be herbed or garlic



Minestrone

This is an bodied , mixed vegetable soup using almost any combination of seasonal vegetables, include short pasta or rice(Arborio) can also be added , this can also include pesto and grated Italian cheese



Pumpkin soup

This beautiful flavored, golden colored soup would be perfect for an autumn dinner.



Carrot and coriander soup

Nearly all root veg make an excellent soup, as they puree well have an earthy flavor , which gets complements from the herbs and spices. This is always versatile, simple and elegant soup, in both flavor and appearance



Curried celery soup

This is an unusual combination but not to forget the Indian flavor in this classical soups, this is best served with boiled rice and whole wheat roll (u can add boiled mashed lentil to make more classical touch),I am starving to eat this



Fresh green peas soup

A well known potage saint -Germaine, a name which comes from the suburb of Paris where they used to be cultivated ,



Gazpacho

An spin soup , is served cold which has hundreds of variations, served with selections of garnish , a great summer soup, thank the Spanish to gave this soup to the world.



Leek and potato chilled soup

Serve this flavored soup with the dollop of crème fraiche or sour cream, serve this chilled broth on hot summer evening, with some chives makes more appetite

essence of oriental

Lemon scented CHICKEN SUPREME


PEPPERED DUCK BREAST

TOT SOI Leaves

LEMON Rind

SPRING ROLL WRAPPER RING

RICE NOODLES with BEEF Juliennes & Scallions

CARROTS & SCALLIONS Chiffonaise

PORK DIM SUM

Charred RED PEPPER Triangle

DIAKON SPROUTS

SOY CHILLI Sauce

MUNG BEANS & BLACK BEANS RAGOUT………Chop ginger, garlic, onions & carrots with

Mung beans, Black beans, Soy sauce, Chicken stock & Scallions

Glazed EEL

Diamond cut SCALLIONS

SOY GLAZE

lamb duo

LAMB LOIN


LAMB SHANK


MOROCCAN COUS COUS…..(Preserved Lemon rind, Lemon leaves, chopped Dates,


chopped Figs, raisins & chopped Parsley) stuffed in baked spring roll triangles.


Fried POTATO CUBE……...stuffed with RATATOUILLE


GRILLED BABY CARROT


HERB OIL mixed with RED PEPPER JUS


MINT FROTH


MINT SPRIG


CHERVIL SPRIGS

BAKED OYSTERS ROCKEFELLER

BAKED OYSTERS ROCKEFELLER


OYSTERS HALF SHELL………Stuffed with Mung Bean ragout, Creamed Spinach,


Bacon, topped with grated Ementhal cheese


CHAMPAGNE SABAYON


DILL Sprig


CIABATTA BRUSCHETTA with TOMATO CONCASSE


PHYLLO DOUGH Rags


BALSAMIC REDUCTION


Fried BASIL LEAF


Fried GARLIC Chip


HERB OIL with RED PEPPER JUS

VEAL MEDALLIONS WITH MARSALA SAUCE

VEAL MEDALLIONS WITH MARSALA SAUCE


VEAL SHORT……..Tenderised & flattened. Season & roll with Mushroom Rissotto.

Poach in seasoned Veal stock for 5 minutes, cut into 2 & then slow Braise in

the oven in a mixture of Veal Glaze, Calvados Liquer, Apple segments,

Mire poix with some Marsala wine. Remove, strain the sauce & save it for

the cream froth.

MARSALA MUSHROOM SAUCE

POTATO & BEEF CROQUETTE…….Potatoes, Braised Beef & Chicken, seasoned with

fresh herbs.

ROASTED TURNIP & BEETROOT WEDGE

GRILLED BABY CARROT Half

BRAISED ARTICHOKE BOTTOM……..tossed in chopped parsley

Roasted CHERRY TOMATO Wedges

CHERVIL SPRIGS

CHIVE

Green tea special

Green tea special




Green tea and cider jelly



Green tea bag 1no

1 cup water

1 tablespoon sugar

Cider ½ cup

gelatin sheet or granulated 1 table spoon

Method

Heat the water make a green tea and make it cold

Then mix it sugar and cider

Then melt the gelatin in slow heat

And mix it with the tea

Pour it in the mould and set it in the refrigerator for 4 hours and serve



Pouched salmon with green tea juice and seaweed



Salmon fillet 180 gm , 06 oz

Seaweed sheet 01

Green tea bag 02

Lemon or lime wedges 01

Ginger juliennes 1 table spoon

Fresh red chilly julienne few

Dashina motto ½ teaspoon

Salt and crushed black peppers to taste



Method

Make a green tea and strain it

Then add the salmon fillet to the tea and pouch it at the final stage addd the seaweed and ginger and chilly and d motto check for seasoning and serve it with fresh chopper cilantro







Green tea mousse sauce



Make a mousselin sauce (i.e.) make hollandaise sauce and add fresh whipped cream to it

Then make a strong green tea reduction with ginger and thicken it with little of corn starch

And mix this green tea sauce to the mousselin sauce



Green tea froth



Green tea bag 01

White wine 1 cup

Egg yolk 5no

Salt and crushed pepper white



Method

Make a green tea and mix it with white wine and egg yolk

And start whipping it in the double boiler ,make sure it is not curdled

Remove it when it is starting to form a foam

And serve it with steaks







Pine colds delight with green tea , candied pineapple and sweet red wine reduction



Whole egg 02 no

Sugar 50 gm

Pineapple juice 1 cup

Granulated coconut 1 tea spoon

whipped cream ½ cup

Gelatin 1 table spoon

Fresh pineapple slice 1

Red wine ½ cup

Cinnamon sticks1no



Methods



Separate the egg yolk and white in a bowl

Mix the yolk and sugar and double boil it till it forms custard

Then cool it

The reduce the pineapple juice with coconut powder and sugar till it form to thick golden color then cool it and mix it with custard

Then make meringue with egg white till heavy peek

Then combine all the mixture with whipped cream and melted gelatin

Then set it in the mould and refrigerate it



Then make green tea and keep it separate



Then make the reduction of red wine with sugar and cinnamon and cook the fresh pineapple of desired shape in the sauce

Then remove the fruit top it with meringue and gratin ate it till itb form light brown color





Then finally serve all this three items in same platter with sauce









Green tea tiramisu

ANTIPASTO RUSTICO

ANTIPASTO RUSTICO

INGREDIENT.

FOR 50 PORTION

MOZARELLA FRESH(1OZ SLICES)-6.4 LB

GREEN PEPPER-10 LB

RED PEPPER-10LB

YELLOW PEPPER-10LB

TUNA (CANNED)(1OZ EACH PORTION)-6.4 LB (DRAINED WT)

PROSCIUTTO(10Z)(THINLY SLICED)-6.4 LB

BRESAOLA LETTUCE-2LB

CHOPPED GARLIC

CRUSHED BLACK PEPPERCORN

OLIVE OIL-

ROASTED GARLIC VINAIGRETTE-11/2CUP

· GALIC CLOVES (ROASTED AND MINCED)15EA

· OLIVE OIL-1CUP

· VINEGAR-1/2 CUP

· CRUSHED BLACK PEPPER

· SALT TO TASTE

BALSAMIC REDUCTION-1/5 CUP

PROCEDURE

RUB THE PEPPERS WITH OLIVE OIL, GROUND BLACK PEPPER, AND SALT. ROAST IN THE OVEN AND PEEL,DESEED. & CUT INTO THICK JULIENNE AND MARINATE WITH THE VINAIGRETTE.

CLEAN BRESAOLA LETTUCE MARINATE WITH THE VINAIGRETTE AND ARANGE FEW LEAVES ON THE CENTRE OF THE PLATE AND PLACE THE TUNA ONER IT.

PLACE AN OUNCE OF ROASTED PEPPER MIXTURE IN A SLICE OF MOZARELL AND PLACE ON THE PLATE.

FOLD AN OUNCE OF PROSCIUTTO LIKE A FLORET AND KEEP ON THE PLATE AND PUT TWO STREAKS OF BALSAMIC REDUCTION AS SHOWN IN THE PICTURE. AND SERVE.

Langoustine tail on pan fried risotto

Langoustine tail on pan fried risotto




Arborio - 1cup

Stock-4cup

Chopped garlic few

Chopped onions few

Chopped oregano

White wine few

Olive oil 1 cup

Langoustine tail 1

Cream ½ cup

Butter 2 table spoon

Lemon juice few

Seasoning



Sauté garlic ,onion in a olive oil add Arborio and continue the same for few more minute

Then add little stock keep on string it till liquid observed ,do the same till it get cooked and form creamy consistency, finish it with herbs and cream, and seasoning

Pour it in the flat pan and set it in cold area

Marinate the seafood

Make a buree blanc

The cut the risotto to any shap and grill it in the hot plat, same time grill the meat and serve together

Pan grilled chicken supreme ,three cheese mash ,fried parsnip with lemon leaves flavored pan reduction

Pan grilled chicken supreme ,three cheese mash ,fried parsnip with lemon leaves flavored pan reduction

Chicken breast -1

Potato-2

Brie, cheddar, and Swiss- each 1 table spoon

Parsnip thin sliced few

Lemon grass and leaves few

Crushed pepper and salt

Chicken stock 1 laddle

White wine few

Soft butter 2 table spoon

Cream ½ cup



Method



Marinate the chicken with thyme and fresh cream ,and seasoning

Boil the potato and mash the potato mix it with some butter and cream and cheese check the sesoning

Fry the parsnip in the oil at slow heat till it get crispy

Then grill the chicken in a pan and remove it once it is done

For sauce pour some stock ,and white wine in the same pan and reduce it add lemon leaves and grass and once u get the flavor remove the leaves and grass and finish it with butter and crushed pepper and serve

Lobster tail and mango skewers with lemon butter sauce

Lobster tail and mango skewers with lemon butter sauce

Lobster tail 200 gm

Mango big 1

Mixed lettuce few

Lemon juice 2 table spoon

Soft salted butter 2 table spoon



Method

Remove thw tail meat from the shell and cut it into even cube size

Cut the mango also in the same way

Marinate the lobster as u r wish

Then pock it in the skewer one peace of lobster and one peace of mango do it in same way as per the portion size

Then grill it in the griddle

Then add the lemon juice in the pan heat it up then remove from the heat and mix it with the soft butter make sure it doesn’t get separated

And serve together

grilled tilapia

curry crusted fillet of tilapia , eggplant confit ,and seafood Creole casserole

Tilapia 2no

Eggplant o1 no

Shallots 03 no

Cherry tomato 5 no

Olive oil 1 cup

Curry powder 1 t spoon

Basil few

Oregano few

Shrimp2no

Squid rings 2no

Tilapia dice 2 no

Mussels 2no

Clams 2no

Cream 2t spoon

Tomato sauce 2 t spoon

Creole seasoning 1t spoon

Garlic flakes 1 t spoon

Chilly flakes½ t spoon

white wine few

Salt and pepper as required



Method



Marinate the tilapia with the curry powder and olive oil and seasoning

Combine the egg plant dice ,shallots and cherry tomato, olive oil and seasoning in the roasting pan and cover it with silver foil and cook it in slow temperature of 180f for 3 hours

For casserole saute the garlic , with seafood with olive oil and add white wine and reduce and add creole seasoning and tomato sauce and seasoning and finish it with cream



Then finally grill the fish in the hot plate and serve with compliments

ravioli

RESIDENT MADE SAFFRON PASTA STUFFED WITH PRAWN TAPANADE AND PARSLEY AND GORGONZOLA CREAM

Flour 100gm

Egg small 2

Olive oil ½ cup

Saffron few

Shrimps small 5 no

Olives 1 no

Chopped red onion 2 table spoon

Chopped chives few

Chopped celery 1 t spoon

Parsley ½ bunch

Blue cheese few

Parmesan flakes few

Fresh cream 1cup

White wine few

Chopped garlic



Method

Make a pasta dough combining flour egg ,saffron water and little olive oil

Finley chop the shrimps and olives ,mix it with onion and chives and seasoning

Make the sheet little thick and place the japanned mixture in the center make desired shape u want and pouch it in the hot water

Then sauté the red onion, celery ,chopped garlic and olive oil and add white wine and reduce and add crean and chopped parsley and blue cheese and blend it in the blender then strain it

And reheat it with the pasta and sreve with parmesan flakes

seared scallop

PAN SEARED MINE SCALLOP WITH MANGO AND AVACADO RELISH AND BEET REDUCTION




1 LARGE MINE SCALLOP

1LEMON

1MANGO

1 AVACADO

1 BEETROOT

1TEASPOON CORN STARCH

1RED ONION

1 PEPPERS GREEN

SALT AND CRUSHED PEPPER TO TASTE



METHOD



MARINATE THE SCALLOP WITH LEMON JUICE AND SEASONING



MAKE SALSA WITH AVACADO AND MANGO



MAKE BEETROOT PUREE TAKE A JUICE AND MAKE A REDUCTION



SEAR THE SCALLOP WITH CLARIFIED BUTTER



THE PLATE IT AS UR WISH

bean curd

Bean curd and seaweed are shaped to resemble oysters in this tasty vegetarian dish
Ingredients:
· 1 large cake firm bean curd
· 3 dried mushrooms
· 4 sheets seaweed (4 inches by 9 inches)
· Seasonings:
· 1/4 tsp salt
· 1/4 tsp sugar
· 1 tsp cornstarch
· 1/4 tsp MSG (optional)
· a few drops sesame oil
· Freshly ground black pepper - a few shakes or to taste
· 1 bean curd sheet
· Batter:
· 1/3 cup flour
· 3 1/4 teaspoons glutinous rice flour
· 3/4 tsp baking powder
· 1/2 cup water
· 1/2 tsp salt
· 1 1/2 tablespoons oil
· Flour Mixture:
· 2 tsp flour
· 2 tsp water
· Oil for deep-frying
Preparation:
Soak the bean curd sheet to soften.Drain the bean curd. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Squeeze any excess water out of the mushrooms. Cut off the stems and dice. Save the soaking liquid to use, if desired.(Strain if necessary to remove any grit).Steam the mushroom pieces and bean curd for 8 minutes.Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces. Place the steamed bean curd in a bowl and add the salt, sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork.Wipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces.Mix together the batter ingredients. Use soaking liquid from the mushrooms in place of water if desired. Make sure the batter has no lumps.Mix together the flour and water mixture until it forms a type of glue.To wrap: Lay out a bean curd square in front of you so that it forms a diamond. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the flour/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.Heat wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.Serve with Vegetarian Worcestershire sauce or seasoned salt.

potato its commen but strange

Ingredients:
• 1 Medium baking potato • 1 tsp Olive oil • 1/2 tsp Salt • 2 tsp Butter • 1 Pinch freshly ground black pepper • 1/4 Cup shredded Cheddar cheese
How to make Baked Potato:
•
Preheat the oven to 300 degrees F (150 degrees C).
•
Scrub the potato, and pierce the skin several times with a knife or fork.
•
Rub the skin with olive oil, then with salt.
•
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.
•
Slice the potato down the center, and serve with butter and black pepper.
•
Sprinkle shredded Cheddar cheese over the top, if desired.
•
Baked Potato is ready.

t bone steak

CHARCOAL-GRILLED T-BONE STEAK WITHBROILED ONIONS COWBOY STYLE
4 lg. red onions, peeled and sliced 1/4 inch thick1/2 c. clarified butter4 T-bone steaks, cut 2 inches thick or more, rubbed with salt, freshly ground pepper and olive oilBarbecue sauce2 lg. ripe tomatoes, peeled, halved, seeded, chopped and drainedVinaigretteDeep-fried okra
Spread onion slices on baking sheet. Drizzle with some of the butter, turning slices to coat both sides. Place onions under broiler and cook until golden, basting with additional butter. Turn onions to cook both sides. Onions should be tender, but crisp and golden.
Grill steaks over lump charcoal (not briquettes). Drizzle onions with barbecue sauce of your choice. Toss tomatoes in a vinaigrette and put on top of the onions. Serve with grilled steaks and deep fried okra.

roast chicken

Roast chicken wit h lemon and rosemary

Main courses Serves 4Roast chicken remains one of our favorite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavored the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

bbq an open flame with on the rocks

Honey Barbecue Chicken

6 boneless skinless chicken wings12 tablespoons barbecue sauce6 tablespoons honey1/2 teaspoon red pepper1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken wings on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.

Marinated Chicken wings

Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.
4 boneless skinless chicken wings1/4 cup spicy mustard2 tablespoon lemon juice2 teaspoons Worcestershire sauce1/2 teaspoon tarragon1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.
2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.
3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.
Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.

clams going royal

clams and beer
Bee r and clams go together well in this finger food appetizer. If you cannot use beer, substitute with clam juice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· 1 stick (1/4 pound or 8 Tablespoons) butter, at room temperature
· 1/2 cup fine bread crumbs
· 1/4 cup beer (clam juice may be substituted)
· 1 small sweet onion, minced
· 4 garlic cloves, minced
· 2 tablespoons minced fresh parsley
· 1 teaspoon basil
· 1/2 teaspoon dried oregano
· 1/2 teaspoon rosemary
· 1/8 teaspoon ground red pepper
· Salt and freshly ground pepper to taste
· 4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
· 36 toasted baguette slices
· 1/2 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease. Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary. Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry. Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot.

clams casino
Classic clams casino are topped with a savory breadcrumb mixture and broiled on the halfshell atop a bed of salt. This is a quick and easy dish, great as an entree or appetizer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· Rock salt
· 24 quahogs, little-neck size, opened and left in the half shell
· 3/4 cup soft bread crumbs (French or Italian)
· 1/4 teaspoon freshly ground black pepper
· 1/4 teaspoon cayenne pepper
· 5 Tablespoons chopped parsley, preferably flat Italian kind
· 4 to 6 Tablespoons olive oil
· 1 clove garlic minced
Preparation:
Preheat oven to 500 degrees F. Partiallly filll a shallow baking dish (a rimmed cookie sheet is suggested) with rock salt. Set the half-shell quahog clams on the salt. Mix the bread crumbs, black pepper, 3 tablespoons of the parsley, and the optional cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic thoroughly; pour carefuly over each clam. Bake for about 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler till golden. Sprinkle clams with remainder of parsley and serve immediately.

lobster of its own

Lobster tail

Lobsters tails can be grilled, steamed, baked or broiled

Baked Lobster Tails
4 (6-ounce) frozen Lobster tailsMelted butter Lemon slices
Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.
Serve immediately with melted butter and lemon slices.
Makes 4 servings

Serving lobster tails to your dinner guests or loved ones is always a special treat, so you want them to taste great! Saying this, be careful and buy the best product you can afford and buy from a reputable source. As lobster tails usually come frozen, you need to know which ones are the best to buy.
There are two types of frozen lobster tails - warm-water or cold-water lobster tails.
1. Warm-water lobster tails are mainly from Florida, the Caribbean, and Latin America. Warm-water lobster tails are not as reliable in quality as the cold-water lobster tails, as the meat can be mushy and not firm. There is nothing worse than spending your time and money to prepare a wonderful dinner and have one of the dishes not be up to par! Especially when you are spending the extra money to serve lobster tails.Another way to tell the difference is by looking at the shells. Caribbean warm-water tails have distinct yellow spots and a yellow band across the tail.
2. Cold-water lobster tails generally come from Australia, New Zealand, and South Africa. It is harder to get frozen lobster tails from Maine as the lobster are more expensive and the tails usually have less meat.Look for the cold water ones, as they have whiter meat and are considered more tender because they grown more slowly in colder winters. Yes, the cold-water lobster tails will probably be more expensive, but why take a chance!
There is a difference in taste and quality in these two types of frozen lobster tails. When buying frozen lobster tail, ask the fish provider if they are warm-water or cold water lobsters. If your fish provider doesn't know, just presume they are warm-water lobster and don't purchase.
Other things to avoid when buying frozen lobster tails: If you see any discoloration, like black spots, in the flesh of the lobster meat, don't purchase, as they were probably not handled properly. Also, if the tail has a grayish color, it is a sign the lobster wasn't alive during the processing.