20-24 oz Giant North Atlantic Lobster Tails
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In Stock
- 20-24 oz. Giant North Atlantic Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- Unsalted Butter
- Preparation and cooking guide
- Delivered in a Lobster Gram insulated cooler
- Can be shipped via 2-day or overnight air
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.
WATCH THIS VIDEO TO LEARN HOW TO DO THE QUICK THAW METHOD
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.
SWIPE TO SEE MORE
| Number of Tails | Tail Size | Cooking Time |
|---|---|---|
| 1-12 Tails | 3-4 oz. | 2-4 Minutes |
| 2-6 Tails | 4-6 oz | 3-4 Minutes |
| 2-6 Tails | 6-7 oz | 4 Minutes |
| 2-6 Tails | 8-12 oz | 5-6 Minutes |
| 2-4 Tails | 12-14 oz | 6-7 Minutes |
| 2-4 Tails | 20-24 oz | 7-9 Minutes |
| 2-4 Tails | 28-32 oz | 9-11 Minutes |
| 2-4 Tails | 32-36 oz | 11-13 Minutes |
Lobster Tail Preparation: Steaming
For an authentic lobster tail experience, steaming is the way to go. Follow our instructions below for best results!
WATCH THIS VIDEO TO LEARN HOW TO STEAM LOBSTER TAILS
- 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.
SWIPE TO SEE MORE
| Number of Tails | Tail Size | Cooking Time |
|---|---|---|
| 1-12 Tails | 3-4 oz. | 4-6 Minutes |
| 2-6 Tails | 4-6 oz | 5-6 Minutes |
| 2-6 Tails | 6-7 oz | 6 Minutes |
| 2-6 Tails | 8-12 oz | 7-8 Minutes |
| 2-4 Tails | 12-14 oz | 8-9 Minutes |
| 2-4 Tails | 20-24 oz | 9-11 Minutes |
| 2-4 Tails | 28-32 oz | 11-13 Minutes |
| 2-4 Tails | 32-36 oz | 13-15 Minutes |
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.
SWIPE TO SEE MORE
| Number of Tails | Tail Size | Pre-Boiling Time | Cooking Time |
|---|---|---|---|
| 1-12 Tails | 3-4 oz. | 2 Minutes | 2-3 Minutes |
| 2-6 Tails | 4-6 oz | 2 Minutes | 2-3 Minutes |
| 2-6 Tails | 6-7 oz | 3 Minutes | 2-3 Minutes |
| 2-6 Tails | 8-12 oz | 5 Minutes | 3-4 Minutes |
| 2-4 Tails | 12-14 oz | 5½ Minutes | 4-5 Minutes |
| 2-4 Tails | 20-24 oz | 7-9 Minutes | 3-4 Minutes |
| 2-4 Tails | 28-32 oz | 9-11 Minutes | 4-5 Minutes |
| 2-4 Tails | 32-36 oz | 11-13 Minutes | 5-6 Minutes |
Lobster Tail Preparation: Baking
Here are some important steps to help you properly prepare your lobster tails for the baking process.
WATCH THIS VIDEO TO LEARN HOW TO BUTTERFLY & BROIL OR BAKE LOBSTER TAILS
Using a very sharp knife or kitchen shears, cut lengthwise through the top of the lobster shell. Cutting the shell also cuts through the meat, butterflying the meat and enhancing the presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), do so now.
Lay the tail on its side, cover it with a towel or napkin to protect your hands, and push down to crack open and loosen the shell. You will actually hear the shell crack.
Separate the meat from the shell by carefully placing your fingertips over the flipper end and moving forward to loosen the meat from the sides of the shell, while leaving the meat at the flipper end intact. Rinse to remove any shell fragments.
Lift the meat through the cut shell opening and lay on top of the shell.
- 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
Preheat oven or grill to 425°F. Make sure that your split tails are completely thawed. On most tails the vein is removed but, if not, just rinse if off with your finger under cold water. Be careful not to destroy the tail — be gentle.
Melt clarified or unsalted butter. If you’re using the microwave, put a cover on the butter and use a low power to prevent it from making a mess in your microwave! Baste the tails with the melted margarine or butter, this will keep the tails from drying out (plus butter always makes everything better!). If you’re feeling fancy, sprinkle some paprika on top of the buttered tails.
Make sure your grill or oven is at 425°F. Lay the tails shell side down on the grill, or on a baking sheet if using an oven. Set your timer for 3 minutes. Close the grill or oven and don’t peek!
After 3 minutes, flip the tails meat side down and set your timer for 2 more minutes. Close the grill or oven — still no peeking!
After 2 minutes, remove the tails from the grill or oven and check for doneness.
Note:
Here’s a trick to help get the tail meat out of the shell easily…
Place your fork at the flipper end of the meat and gently pull the meat out (see the picture for step 5). The entire tail should come out, but it only works when you start at the flipper.
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- Optional 8-quart clay bowl is for oven use only (13-inch diameter, 4.5 inches deep)
- Clay bowl is designed to hold our entire cassoulet for 12 recipe
- Both cassoulet kits include printed recipe and tips
- Meat products can be frozen for later use
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- Made of pork shoulder from the indigenous Black Iberian pig
- Raised on pastures and oak groves with an acorn diet
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- Terrine container is BPA free
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- Frozen products may thaw in transit
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- Grading Score: A5, BMS 10-12 (Highest attainable value on the marbling scale)
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- Grown to 10 - 12 weeks and up to 90 lbs
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- Extra-white, creamy fat contributes to extremely tender pork
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