Lobster Tails and Double Clam Chowder Combo

• Two (2) 6 ounce raw, shell-on North Atlantic Lobster Tails.
• One (1) 24 oz. Double Clam Chowder.

Lobster Tails: Lobster (Origin: North Atlantic, USA and Canada)
Contains: Crustacean Shellfish

Double Clam Chowder: Clams, Clam Broth (Water, Clam Broth, Maltodextrin), Heavy Cream, Whole Milk (Milk, Vitamin D3), Onions, Potatoes, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Butter (Cream, Salt), Salt Pork (Pork, Water, Salt, Sodium Nitrate), Garlic, Fish Base (Cooked Whitefish [Codfish], Salt, Butter [Pasteurized Cream, Salt], Rice Flour, Onion Powder, Natural Flavoring), Corn Starch, Sea Salt, Spices, Hot Sauce (Distilled Vinegar, Red Pepper, Salt), Worcestershire Sauce (Water, Vinegar, Tamari [Water, Soybeans, and Salt], Sugar, Salt, Garlic Powder, Onion Powder, and Spices), Nisin.
Contains: Fish (Cod), Milk, Soy, and Wheat

Produced in a facility that processes fish, shellfish, milk, soy, wheat, egg, peanuts, and tree nuts.

Lobster Tails and Double Clam Chowder Combo ships frozen.

Orders including only frozen items ship with dry ice and may arrive a day earlier than requested delivery date.

All food orders $125+ ship free.

Handling: Product should be kept frozen and consumed within 30 days of delivery.

Lobster Tails Preparation:
Broil: Unwrap the lobster tails. If frozen, place in strainer and run under cold water or place in the refrigerator until defrosted. Split lobster tail in half by cutting lengthwise down the back of the tail. Brush with melted butter. Broil in shell 5" from heat source for approx. 4 minutes. Baste with more melted butter and broil for an additional 3 minutes or until lobster meat turns opaque and internal temperature reaches 145°F. Watch closely to avoid overcooking.

Boil: Thaw lobster completely to ensure it cooks evenly and does not stick to shell. Take a sharp pair of kitchen shears and cut straight down the middle of the shell all the way to the fin. Pry open the shell to reveal the meat. Bring a large stockpot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil - stronger than a simmer, but weaker than a rolling boil. Add lobster tails, and boil until they are bright red and meat turns white and tender. Each tail should take about 4-5 minutes to cook. Remove tails with metal tongs, a slotted spoon, or by straining.

Double Clam Chowder Preparation: Thaw under refrigeration. Pour into a pot and heat on stovetop until chowder reaches a soft boil. Simmer until temperature of 180°F is reached.