Warm Water Lobster Tails- (Caught in Caribbean Zones) Mostly Product of Brazil, Columbia

The Perfect Lobster Tail

• Sweet gumbos, smothered with creamy spiciness and bold lobster rolls require the ideal tail. Cold water tails from the north Atlantic or eastern Pacific grow a softer exoskeleton that allows for a sweet brininess and intense flavor with a hint of nutty butter and a firm, plump break-away meat. Naturally, a showcased roll or surf-n-turf, armed with a ramekin filled with hot clarified butter would present this tail perfectly. Warm water tails, harvested from a harder shelled lobster, boasts a sweeter and softer texture, best for a saucy concoction with robust grilling or broiling. With a hint of fishiness, warm water tails suit seasonings and spices majestically.
• Knowing how to distinguish the difference like a chef requires an eye on the shell. If it appears brownish orange without much of a pattern, but sequential shell portions that end with a matching-colored fin, it’s a cold water tail. Warm water shows a leopard like print with dark dots with a multicolored shell with golds, browns, and even olive colors. The fan likewise flaunts a pattern leading out of rowed horizontal colors that match the tail. Yes, a showboat in looks, but which will fit the palate better? If you desire a tail that doesn’t require a recipe, but easily steaming and a butter dipping, choose the cold water. If you want to play around with spices and create a culinary masterpiece, try the warm water.
• Maybe, the selection comes down to price. Yes, the warm water does cost a bit less, but the preparation requires more work with grilling and broiling to remove some of the extra liquid in the tail. Cold water’s buttery, plump texture does steal the show, but it all comes down to “perfect.” Is it ease or cost, or possibly taste for the dish. Make the choice and go for a lobster masterpiece.