Jumbo Lobster Tails - 4 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaBecause bigger sometimes IS better! This pack features four 7-8oz lobster tails that are perfect for date night, tailgating, or family dinner! They are easily prepared in the oven, on the stovetop, or even on an outdoor grill. These raw lobster tails are flash-frozen using state-of-the-art nitrogen flash freezing to preserve freshness and quality. Just thaw 24 hours before you’re cooking and get ready to ‘wow’ family and friends.
Luke’s Lobster was founded by Luke Holden back in 2009, after years of fruitless searching for an authentic, high-quality Maine-style lobster roll in New York City. His father, Jeff, ran a seafood production business in Maine, so along with partner Ben Conniff, he started getting lobster right from the source and opened the first location of Luke’s Lobster in NYC’s East Village. The restaurant took off, and by 2013 they’d opened nine additional restaurants as well as their own seafood production facility in Saco, Maine. Even though Luke’s now has locations in 10 states as well as Japan and Singapore, it’s still a small, family-run business, fiercely committed to sourcing the freshest, highest-quality lobster on earth.
Consuming raw or undercooked shellfish may increase your risk of foodborne illness.
This package serves 4 people and includes 4 Jumbo Lobster Tails
- Each lobster tail weighs approx. 7-8 oz.
- Lobster tails arrive uncooked and frozen
- Lobster tails ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store lobster tails in the refrigerator or in the freezer.
- Lobster tails last up to 2 days in the refrigerator or up to 18 months from the pack date that is indicated on the label.
To Serve
Grill
- Thaw lobster tails in refrigerator overnight.
- Using a sharp knife, halve each tail lengthwise, cutting all the way through the shell.
- Brush tails lightly with cooking oil. Heat your outdoor grill or grooved stovetop griddle to high heat.
- Place lobster tails shell side down on grill. Cook until the meat becomes opaque white and the shell turns bright red.
- Turn over lobster tails so that the meat side is facing down on grill. Cook until brown grill marks appear on lobster meat, about 30 seconds.
- Serve immediately.
Stovetop
- Thaw lobster tails in refrigerator overnight.
- Place lobster tails in a covered pan over medium heat with a few tablespoons of water in pan, and cook until meat is no longer translucent and the shell is bright red color, approx. 6 minutes.
- Serve and enjoy!
Broiler
- Thaw lobster tails in refrigerator overnight.
- In a small sauce pan over medium heat, melt together 1/2 stick of butter, minced garlic, and lemon juice. Set aside.
- Place lobster tails on oven-safe pan.
- Using sharp kitchen shears cut the shell of the lobster tails all the way down to the flippers. Be careful not to but through the lobster meat.
- Gently pull apart the shell to expose the lobster meat inside.
- Once you can see the lobster meat, gently lift the lobster tail meat even further out so it almost sits on top of the shell.
- With a pastry brush, brush lobster tails with garlic lemon butter mixture, leave a small amount remaining to drizzle on after the tails are cooked.
- Set oven to broil. Remember: every oven is different so it’s especially important to keep an eye on the oven when broiling.
- Place in oven and broil for about 8-10 minutes until lobster tail meat is white and opaque.
- Drizzle a little extra garlic lemon butter on top and garnish with parsley!