While they were originally not the fanciest meal around, lobsters have grown to become exceptionally popular among the upper class, and are a delicious option for a meal that you and your guests are sure to remember. You'll be asked to host all of the dinner parties in the future when you order our ten 3-4 ounce Canadian lobster tails. All of our seafood is frozen virtually the moment it is caught, locking in that fresh taste that your friends and family are sure to love. From there, we send it over to you as fast as possible, ensuring that you have delicious dinner and party options.
Our ten 3-4 ounce cold water lobster tails are hearty enough to feed several hungry guests, about 4, as the main entrée or you can use them as an appetizer, and spread it out a bit more. Of course, steak and lobster go wonderfully together, so you can add that to the menu, and then have a larger meal for your guests or offer more guests a taste of our delicious lobster.
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.