Frozen Lobster Tail
7-8 oz. each, 2 lb.
Canadian Cold Water Frozen Lobster Tail, 7-8 oz. each, 2 + lbs. !
Product Description
Spawned in the Canadian Atlantic and caught in Maine.
Very Meaty, No Additives!
ALL ABOUT LOBSTERS
Frozen lobster tails can be either an American Maine lobster or a clawless spiny lobster. Cold-water spiny lobsters are caught off the coasts of New Zealand, South Africa or Australia. The cold waters yield a slightly thicker shelled lobster and the sweetest meat. Warm-water spiny lobsters are caught off the coasts of South America, Indonesia, Hawaii or Florida. The warm waters yield a thinner shell and the meat is slightly denser. A warm-water tail will yield slightly more meat because of its thinner shell.
Thaw frozen lobster tail completely, preferably overnight in the refrigerator. Alternately, tails can be thawed under cool running water. To prepare for cooking, split the tail down the back on the shell side using either kitchen shears or a sharp chef's knife. Remove the vein and rinse with water. Gently lift the meat up over the back. Alternately, split the tail on the shell side almost through to the underside and butterfly open. Season to taste - try brushing the tail with a mix of lemon juice, melted butter, garlic, salt and pepper or a mix of orange juice concentrate, fresh basil, ginger, garlic, salt and pepper.
To bake lobster tails: Prepare thawed tail as above. Bake an 8-ounce tail at 400 degrees F. for 10-12 minutes. Larger tails will take slightly longer.
To broil lobster tails: Prepare thawed tail as above. Broil for about 5 minutes per side; watch carefully to guard against burning it.
To grill lobster tails: Butterfly thawed tail as above. Grill tail wrapped in foil, on top rack of grill for about 12 minutes. Take care not to overcook the delicate meat.
Very Meaty, No Additives!
ALL ABOUT LOBSTERS
Frozen lobster tails can be either an American Maine lobster or a clawless spiny lobster. Cold-water spiny lobsters are caught off the coasts of New Zealand, South Africa or Australia. The cold waters yield a slightly thicker shelled lobster and the sweetest meat. Warm-water spiny lobsters are caught off the coasts of South America, Indonesia, Hawaii or Florida. The warm waters yield a thinner shell and the meat is slightly denser. A warm-water tail will yield slightly more meat because of its thinner shell.
Thaw frozen lobster tail completely, preferably overnight in the refrigerator. Alternately, tails can be thawed under cool running water. To prepare for cooking, split the tail down the back on the shell side using either kitchen shears or a sharp chef's knife. Remove the vein and rinse with water. Gently lift the meat up over the back. Alternately, split the tail on the shell side almost through to the underside and butterfly open. Season to taste - try brushing the tail with a mix of lemon juice, melted butter, garlic, salt and pepper or a mix of orange juice concentrate, fresh basil, ginger, garlic, salt and pepper.
To bake lobster tails: Prepare thawed tail as above. Bake an 8-ounce tail at 400 degrees F. for 10-12 minutes. Larger tails will take slightly longer.
To broil lobster tails: Prepare thawed tail as above. Broil for about 5 minutes per side; watch carefully to guard against burning it.
To grill lobster tails: Butterfly thawed tail as above. Grill tail wrapped in foil, on top rack of grill for about 12 minutes. Take care not to overcook the delicate meat.
