$175.00
DESCRIPTION
As anyone with a discerning taste knows, sometimes it's the smaller pieces of meat or seafood that actually taste the best. Size isn't always everything, and there is nothing that demonstrates that more than our 4-5 ounce cold water lobster tails, which are perfect for entertaining or showing off your cooking skills. These may not be the largest Canadian lobsters on the market, but their delicious taste will have you ordering again and again. As with all of our seafood, we provide you options that taste like you walked outside and caught it right then. As soon as we catch the lobster, we flash freeze it right there on the boat, that way the fresh taste is locked in, and then sent to you.
Fresh and ready to boil, our 4-5 ounce cold water lobster tails are delicious served on their own, with steak, or with some sides. Add a squeeze of lemon on the meat, and serve with a side of linguine for a filling meal. Serve with steak for date night and to awaken all the senses with surf and turf. For a lighter meal, add the Canadian lobster to the top of a salad, complete with lemon garnish.
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.
Recipe for Grilled Lobster Tails
When it comes to pulling out the big flavors and making a splash, nothing says “next-level grilling” like buttery, smoky, flame-kissed lobster tails. Whether you're cooking for date night or just treating yourself, grilled lobster tails bring that wow factor—no tux required. They’re fast, flavorful, and way easier than you think. Let’s get those tails on the grill and that applause ready — here’s another one of our favorite grilling recipes:
Ingredients
- 4 Wholey lobster tails (thawed if frozen)
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and cracked black pepper, to taste
- Fresh parsley and lemon wedges, for serving
Instructions for Grilled Lobster Tails
- Prep the lobster
Using kitchen shears, cut down the center of the top shell lengthwise. Gently lift the meat through the shell so it rests on top, keeping it attached at the base. This is called “butterflying.”
- Make the garlic butter
Mix melted butter with garlic, lemon juice, smoked paprika, salt, and pepper. Brush it generously over the exposed meat.
- Fire up the grill
Preheat your grill to medium heat (around 375°F). Clean and oil the grates for best results.
- Grill ’em up
Place the lobster tails meat-side down for 4–5 minutes to get a light char. Flip, baste with more butter, and grill shell-side down for another 4–6 minutes or until the meat is opaque and slightly firm.
- Finish and serve
Give one last brush of garlic butter, hit with fresh parsley and a squeeze of lemon, and serve immediately. That’s a plate worthy of applause.
Tips from Our Kitchen
- Don’t overcook. Lobster goes from succulent to rubbery fast. Pull them off as soon as the meat turns opaque.
- Want more smoke? Toss a chunk of hardwood (like cherry or hickory) on the coals for extra grill flavor.
- Butter variations are welcome. Try adding chili flakes, fresh tarragon, or a dash of hot sauce to the garlic butter for a twist.
- Pair it right. Grilled asparagus, corn on the cob, or even a chilled glass of white wine are all great options.
Frequently Asked Questions
- Can I grill frozen lobster tails?
You’ll need to thaw them first. Quickest method? Place in a sealed bag under cold running water for 30–45 minutes.
- How do I know when lobster is done?
The meat should be opaque white with no translucent spots, and it should feel firm, not mushy.
- Can I prep those ahead of time?
Yes. Butterfly and marinate them a few hours in advance, then cover and refrigerate. Grill just before serving.
Recipe
As anyone with a discerning taste knows, sometimes it's the smaller pieces of meat or seafood that actually taste the best. Size isn't always everything, and there is nothing that demonstrates that more than our 4-5 ounce cold water lobster tails, which are perfect for entertaining or showing off your cooking skills. These may not be the largest Canadian lobsters on the market, but their delicious taste will have you ordering again and again. As with all of our seafood, we provide you options that taste like you walked outside and caught it right then. As soon as we catch the lobster, we flash freeze it right there on the boat, that way the fresh taste is locked in, and then sent to you.
Fresh and ready to boil, our 4-5 ounce cold water lobster tails are delicious served on their own, with steak, or with some sides. Add a squeeze of lemon on the meat, and serve with a side of linguine for a filling meal. Serve with steak for date night and to awaken all the senses with surf and turf. For a lighter meal, add the Canadian lobster to the top of a salad, complete with lemon garnish.
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.
Recipe for Grilled Lobster Tails
When it comes to pulling out the big flavors and making a splash, nothing says “next-level grilling” like buttery, smoky, flame-kissed lobster tails. Whether you're cooking for date night or just treating yourself, grilled lobster tails bring that wow factor—no tux required. They’re fast, flavorful, and way easier than you think. Let’s get those tails on the grill and that applause ready — here’s another one of our favorite grilling recipes:
Ingredients
- 4 Wholey lobster tails (thawed if frozen)
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and cracked black pepper, to taste
- Fresh parsley and lemon wedges, for serving
Instructions for Grilled Lobster Tails
- Prep the lobster
Using kitchen shears, cut down the center of the top shell lengthwise. Gently lift the meat through the shell so it rests on top, keeping it attached at the base. This is called “butterflying.”
- Make the garlic butter
Mix melted butter with garlic, lemon juice, smoked paprika, salt, and pepper. Brush it generously over the exposed meat.
- Fire up the grill
Preheat your grill to medium heat (around 375°F). Clean and oil the grates for best results.
- Grill ’em up
Place the lobster tails meat-side down for 4–5 minutes to get a light char. Flip, baste with more butter, and grill shell-side down for another 4–6 minutes or until the meat is opaque and slightly firm.
- Finish and serve
Give one last brush of garlic butter, hit with fresh parsley and a squeeze of lemon, and serve immediately. That’s a plate worthy of applause.
Tips from Our Kitchen
- Don’t overcook. Lobster goes from succulent to rubbery fast. Pull them off as soon as the meat turns opaque.
- Want more smoke? Toss a chunk of hardwood (like cherry or hickory) on the coals for extra grill flavor.
- Butter variations are welcome. Try adding chili flakes, fresh tarragon, or a dash of hot sauce to the garlic butter for a twist.
- Pair it right. Grilled asparagus, corn on the cob, or even a chilled glass of white wine are all great options.
Frequently Asked Questions
- Can I grill frozen lobster tails?
You’ll need to thaw them first. Quickest method? Place in a sealed bag under cold running water for 30–45 minutes.
- How do I know when lobster is done?
The meat should be opaque white with no translucent spots, and it should feel firm, not mushy.
- Can I prep those ahead of time?
Yes. Butterfly and marinate them a few hours in advance, then cover and refrigerate. Grill just before serving.
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