North Atlantic Lobster Tail in Shell - 4 oz. (2 pack)
North Atlantic Lobster Tail in Shell - 4 oz. (2 pack)
North Atlantic Lobster Tail in Shell - 4 oz. (2 pack)
North Atlantic Lobster Tail in Shell - 4 oz. (2 pack)

North Atlantic Lobster Tail in Shell - 4 oz. (2 pack)

$31.95 Sale • Save

Pack of two 4 oz. raw, shell-on lobster tails.

Shipped frozen.

Wild caught in the North Atlantic (USA/Canada).

Firm, chewy texture with a sweet flavor.

Why are lobster tails so popular? Less work, more play! Not only is the tail the meatiest part of the lobster, but it's also easy to prepare and eat. No bib required.

Two (2) 4 ounce raw, shell-on North Atlantic Lobster Tails.

Lobster (Origin: North Atlantic, USA and Canada)

Contains: Crustacean Shellfish

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

Serving Size 4 oz. (112 g) cooked edible portion (1 tail)
2 servings per container

Calories 100
Total Fat 1g
Saturated Fat 0g
Cholesterol 165mg
Sodium 550mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 22g

Vitamin D 0mcg
Calcium 110mg
Iron 0mg
Potassium 260mg

North Atlantic Lobster Tails ship frozen.

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

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

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.

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