8-10 Oz. Cold Water Lobster Tails

Description
Shipping
Recipe
Nutrition Info

Description

Whether you’re shopping for a dinner party or hoping to make a romantic meal for two, Wholey’s may have just the solution your taste buds have been craving. Our 8 – 10 ounce lobster tails are caught straight from the cold waters off of the North Atlantic coast. They are then flash frozen on the fishing boat to seal in all the fresh, sweet flavors. This notorious crustacean has been a favorite among coastal residents and city dwellers alike. The texture of lobster is just part of its charm, somewhere between crab and shrimp with a melt-in-your-mouth goodness you won’t be able to resist.

With 8 – 10 ounce lobster tails at home, you can save time and energy preparing a gourmet meal for you and your loved one. Just thaw your North Atlantic lobster tails overnight in the refrigerator or under cool running water. Split, butterfly, and devein before baking, broiling, or grilling for best results. Eating lobster tail is a whole adventure on its own. When baking, broiling, or grilling the whole lobster tail, you will need to carefully crack and split the tail shell to enjoy the juicy meat within. If you butterfly your lobster tails beforehand, the tail meat can be removed whole.

Many of our customers enjoy lobster tail served with dipping sauce on the side, but you can also use leftover tail meat to make lobster rolls or salad toppings for a fast, light meal the whole family can enjoy. If you have any questions about our 8 – 10 ounce lobster tails, please do not hesitate to call, email, or complete our online form for further assistance. We are committed to helping happy customers find their favorite seafood at irresistible prices. Let us know how we can better assist you!

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.

Shipping

Nutrition Info

nutri_serving g 85

nutri_calories 89

nutri_calories per serving 75.65

nutri_protein 19

nutri_protein per serving 16.15

nutri_fat 0.9

nutri_fat per serving 0.765

nutri_cholestrol 72

nutri_cholestrol per serving 61.2

nutri_sodium 423

nutri_sodium per serving 359.55

nutri_confidence High

Recipe

Recipe for Grilled Lobster Tails

Posted by Wholey on May 1st 2025

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 to medium-high (around 400°F). Oil the grates so nothing sticks.
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.