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Description
Includes: (2) 4oz Maine Lobster Tails
Undeniably the best part of the lobster, these lobster tails are sure to be a real treat. They are perfect for any occasion from the backyard barbecue to a fancy candlelight dinner. Lobster tail meat is firm textured and has a delicately sweet flavor. All Maine lobster tails come direct from the icy cold waters off the coast of New England and are available in several different sizes.
Undeniably the best part of the lobster, these lobster tails are sure to be a real treat. They are perfect for any occasion from the backyard barbecue to a fancy candlelight dinner. Lobster tail meat is firm textured and has a delicately sweet flavor. All Maine lobster tails come direct from the icy cold waters off the coast of New England and are available in several different sizes.
4oz Maine Tails (2-pack) Handling & Preparation
When your lobster tails arrive, keep them frozen until ready for use. They will keep nicely in your freezer for up to six months. Prior to thawing, remove the lobster tails from the vacuum package. Thaw your frozen lobster tails at least one day prior to cooking, in the refrigerator. To quickly thaw your frozen lobster tails, place them in a plastic bag and immerse in water while in the refrigerator for one to two hours.
Broiling: Cut the bottom of the shell of your lobster tails with kitchen scissors, so they will lie flat. You can also cut the top part of the lobster tail shell down to the fan, and pull out the meat (not detaching it from the tail). Then arrange the uncooked meat on the top of the shell, and broil.
Boiling or Steaming: Allow two minutes of cooking time per ounce. Once cooked, run under cold water to stop the cooking process, and serve.
Broiling: Cut the bottom of the shell of your lobster tails with kitchen scissors, so they will lie flat. You can also cut the top part of the lobster tail shell down to the fan, and pull out the meat (not detaching it from the tail). Then arrange the uncooked meat on the top of the shell, and broil.
Boiling or Steaming: Allow two minutes of cooking time per ounce. Once cooked, run under cold water to stop the cooking process, and serve.
