There's nothing like a home-cooked meal to impress a special someone. If you want to really take things to the next level, order our two 12-14 ounce cold water lobster tails. They are large enough to be prepared on their own, without any turf needed, and still provide a delicious, filling meal. Just make sure to remember the melted butter to dip it in. All of the lobster offered in our selection is flash frozen immediately after capture, that way when you prepare it, it tastes like you got it directly off the fishing boat, not from an online store. These are delicious options that you're sure to love, and are sure to impress.
Our two 12-14 ounce cold water lobster tails are packaged carefully with dry ice and delivered to your door. The dry ice keeps them fresh, and you can keep them frozen or cook them right away. No matter which you decide, you'll become a top chef.
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.