Handling and Preparation Instructions
Thaw your lobster tail in the refrigerator overnight. For more recipes, please refer to Crab Place recipes section.
Cut the bottom of the shell of your lobster tails with kitchen scissors, so they will lie flat. You can also cut the top part of the lobster tail shell down to the fan, and pull out the meat, not detaching it from the tail. Then arrange the uncooked meat on the top of the shell, and broil.
Boiling or Steaming
Allow approximately one minute of cooking time per ounce. Before steaming, run a wooden skewer through the lobster tails to prevent them from curling while cooking. Once cooked, run under cold water to stop the cooking process, and serve.
|Time Table For Broiling & Boiling Lobster Tails|
|Weight||4-7 oz||7-10 oz||12-16 oz||16-24 oz||24-32 oz|
|Broiling||5-7 min||7-9 min||10-15 min||15-22 min||16-24 min|
|Boiling||5-8 min||7-10 min||12-18 min||14-22 min||16-24 min|
Lobster Tail Shelf Life:
- Thawed: will last up to 3 days in the refrigerator
- Frozen: will last up to 6 months in the freezer
- Once cooked: will last up to 3 days in the refrigerator
Occasionally Maine lobster meat will have a pinkish tint. This does not mean that the meat has gone bad. The pinkish color is usually an indication that you have received a female lobster that was about to produce eggs, or just did. The color does not affect the quality or flavor of the meat.