Jumbo Colossal Lobster Tails
Cooking our Jumbo Lobster Tails is simple and worth it! These tails are delicious and each one feeds 2-4 people. There are several cooking methods you can choose from, all are tasty and will impress your dinner guests, but butterflying a lobster tail is a method used most often by restaurants.
What you will need:
1 (or more) Jumbo Lobster Tails
Defrost your lobster tail
Cut right at the top of the shell, cutting down the center to the base of the tail—but don't cut through the tail. Cut only the shell, not the meat.
Grab each side of the shell, and gently pull the shell away from the meat.
Once the meat is freed, grab the meat, squeeze the shell together to close the gap and lay the meat on top of the shell.
Cut a small slit on top of the meat.
Grab the loose part of the meat on the sides and fold over the shell
Drizzle with your favorite Lobster marinade (we like melted butter, dash of garlic powder, squirt of lemon juice, and pepper)
Move the lobster tails to a pan and bake at 450 degrees for 35minutes+. Baste tail with marinade half way through cooking.
Cooking times vary, so watch that your Lobster Tail does not burn!
Our Lobster Tails are 100% natural and can be simply stored as fresh as the day they were caught for up to six months. To do so, first dip the tail in water to form a little protective glaze. Then, seal the lobster tail as you bought it—in its shell—in a moisture-resistant wrap or freezer bag. If you can, use a vacuum sealer or high-quality moisture-resistant wrap. Double-wrap the lobster. Remember to label and date the freezer wrapping and place the lobster tail in a freezer set to 0 degrees F or below.
Considered as a luxury food. These saltwater creatures, has many varieties found all over the world. They are an ideal source of low-fat protein, zinc and B-12 which makes it a recommended food for lovers. The sweet flesh is best enjoyed by cooking them simply, either boiled or steamed, halved and grilled or baked.
|Nutrient||Unit||1 Value per 100g||1.0 lobster 150.0g||3.0 oz 85.0g|
|Total lipid (fat)||g||0.75||1.12||0.64|
|Carbohydrate, by difference||g||0||0||0|
|Fiber, total dietary||g||0||0||0|
|Vitamin C, total ascorbic acid||mg||0||0||0|
|Vitamin A, RAE||Âµg||1||2||1|
|Vitamin A, IU||IU||4||6||3|
|Vitamin E (alpha-tocopherol)||mg||0.87||1.3||0.74|
|Vitamin D (D2 + D3)||Âµg||0||0||0|
|Vitamin K (phylloquinone)||Âµg||0||0||0|
|Fatty acids, total saturated||g||0.181||0.271||0.154|
|Fatty acids, total monounsaturated||g||0.22||0.33||0.187|
|Fatty acids, total polyunsaturated||g||0.296||0.444||0.252|
|Fatty acids, total trans||g||0.011||0.016||0.009|