Lobster Tails Cooking Guide

CARING for youR LOBSTER TAILS

Thaw your lobster tails in the refrigerator for one day prior to cooking them.

For best results, place them in a drainable container and put on a plate to catch any juices before thawing. Cover and place in the refrigerator. If you want to enjoy them tonight, follow instructions below for our Quick Thaw Method. Or, if you prefer to enjoy them later, just put them in your freezer for up to 6 months.

Quick Thaw Method: Place sealed bags in cold water for 30-60 minutes. Replace water once. If your tails are not thawed throughout, the meat inside the tail will not cook all the way.

Lobster Tail Preparation: Boiling

Our lobster tails are a true delicacy, with flavor that lends itself to a variety of versatile preparation methods.

In our opinion, boiling may be the most effective way to get consistently perfect results — just follow these simple instructions for unbeatable quality!

• Fill a pot with just enough water to cover your lobsters, place thawed lobster tails aside for the moment.
  
  Optional: add other seasonings to the water if you like such as Old Bay, lemon zest or chili powder.
• For Giant Tails that are 20 oz. or larger, we recommend cutting lengthwise down the softer underbelly of the shell to split the tail down the middle with a sharp knife. This is the key to Giant Tail cooking perfection, it allows the thick inner part of the tail meat to cook appropriately, while preventing the outer meat from being overcooked.
• Bring the water to a boil and carefully drop in your tails.
• Once the water returns to a soft boil, reduce the heat.
• Set your cooking timer to the appropriate time (see Boiled Lobster Tails Cooking Time chart below), and simmer uncovered for the specified time.
• Remove all tails from the water.
• Pick a tail to test for doneness. Using a knife, cut through the shell into the thickest part of the tail meat. The meat of a fully-cooked lobster tail is white with no sign of a translucent, grayish color. If you detect any translucency, or the roe (eggs) still appears black and shiny, put the tails back in the water for one-minute intervals until done. Err on the side of undercooking, you can always cook a bit longer to ensure perfect results.

Lobster Tail Preparation: Steaming

For an authentic lobster tail experience, steaming is the way to go. Follow our instructions below for best results!

• Fill the bottom of a pot or skillet with approximately ½” of water.
• Bring the water to a rolling boil.
• Lay thawed lobster tails flat on the bottom of the pan, then cover tightly with the lid and return to boil.
• Set your cooking timer to the appropriate time (see Steamed Lobster Tails Cooking Time chart below).
• Halfway through the cooking time, turn the tails over. Don’t be alarmed if your tails curl slightly, this may occur during cooking.

Lobster Tail Preparation: Grilling or Broiling

As lobster experts, we recommend par-boiling your lobster tails prior to grilling or broiling.

We find it helps ensure an evenly cooked tail that is exceptionally moist and tasty. Don’t worry, we’ll walk you through it!

• Insert a long metal skewer lengthwise into each tail to keep it from curling. For Giant Tails that are 20 oz. or larger in size, lay the tails on their back side and cut through the shell lengthwise down the middle with a knife.
• Carefully drop the tails in a pot of boiling water.
• Reduce heat once the water returns to a soft boil.
• Set your cooking timer to the appropriate time (see Grilled or Broiled Lobster Tails Cooking Time chart below).
• Remove the lobster tails from the water, lay them flat on their backside on your grill or broiler, with the soft, underneath side of the shell facing up.
• Cut through the shell lengthwise down the middle with a knife.
• Prying the shell open, add melted butter and lemon juice directly onto the meat as desired.
• Grill with the cut side facing up at medium-high heat, or broil on low heat for the appropriate time, or until done.

Lobster Tail Preparation: Baking

Here are some important steps to help you properly prepare your lobster tails for the baking process.

• Preheat your conventional oven to 425°F. Convection ovens cook 15% to 20% faster, so adjust baking times accordingly.
• Place the tails in a baking pan and add ¼” water to the bottom of the pan to prevent dryness during the baking process.
• Fan out the tail fin shell to give the tail stability. Baste with melted butter and sprinkle lightly with paprika for color, if you like.
• Bake approximately 1 minute per ounce. For example, a 6-7 oz. lobster tail would bake for 6-7 minutes. Do your best to avoid overcooking, as the longer you bake, the firmer the meat becomes, especially in the tail region.
• Serve immediately with lemon wedges.

Split Lobster Tail Preparation: Grilling