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Wild-Caught Maine Lobster Tails

In the chilly waters of Maine, lobstermen have been trapping and harvesting lobsters one at a time in wood-and-rope traps in much the same fashion as their predecessors have done for generations. Catching lobsters in traps is old-fashioned, yes, but it's also among the most environmentally sound fishing practices used today.

Wild caught from the shallow coastal waters of the North Atlantic, Maine lobster is considered the world's finest, heralded for its firm texture, tender bite, and sweet, succulent meat.

Lobel's Maine Lobster Tails need little else—other than a dunk in some clarified butter and a spritz of fresh lemon—to provide one with the ultimate eating experience. Flash freezing helps preserve the ocean-fresh flavor of these exquisite tails whenever you’re ready to boil, broil, or grill.

Ingredients

Lobster, water, salt.

About our Maine Lobster

Our wild-caught, cold-water lobster tails are all natural, chemical free, and a product of the USA.

Handling

Keep frozen until ready to use. Thaw tails thoroughly in the refrigerator for about 3 hours before using.

Preparation Instructions

Boiling
  1. Fill a large pot with water to a depth of about 1/2 inch.
  2. Add a tablespoon or so of salt and bring to a boil.
  3. Add lobster tail(s) and steam for 5 to 8 minutes.
Broiling
  1. Cut a wedge about 1 inch wide out of the lobster's top shell (back) with kitchen shears, ending just short of the flippers. Keep the shears close to the shell. Do not cut through the tail meat. Leave the underside intact. Rinse under cold water and pat dry with a paper towel.
  2. Set in broiler with the cut side up. Baste with clarified butter and broil for about 8 minutes, until tail meat is opaque white.
Optional: Parboil lobster tails for about 5 minutes. Reduce broiling time to about 6 minutes.

Grilling
  1. Cut a wedge about 1 inch wide out of the lobster's top shell (back) with kitchen shears, ending just short of the flippers. Keep the shears close to the shell. Do not cut through the tail meat. Leave the underside intact. Rinse under cold water and pat dry with a paper towel.
  2. Set up grill for indirect heat.
  3. Baste the exposed lobster tail meat with some clarified butter. Place lobster tail cut side down on grill for 1 to 2 minutes over direct heat (hot side).
  4. Turn tail over and move to indirect (warm side) heat and baste with clarified butter.
  5. Grill for an additional 5 to 6 minutes, until tail meat is opaque white.
Optional: Parboil lobster tails for about 5 minutes. Reduce grilling time to 4 to 5 minutes.

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