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How to Prepare Lobster Tails

Before you begin:

Upon Arrival:

Your lobster tails are shipped frozen in dry ice. Depending on the time in transit, lobster tails may begin to "sweat" or have beads of water on the outside of the tails. This is common and does not mean your lobster tail has thawed. Place your lobster tails in the freezer right away until you are ready to use.

If you ordered the tails with live lobsters, they will not be packed in dry ice as this would kill the live lobsters. Expect them partially thawed if you ordered with live lobster. These can be frozen but we recommend that you use them right away and do not refreeze.

If they are frozen, you can put them in the freezer for a future date.

Common Misconceptions:

It is common to have tomalley in the center of the tail. It appears black and sometimes green and sometimes will startle customers. Do not worry. This is a natural part of the lobster tail. It is actually the liver and it totally edible and is considered a delicacy. If you do not desire to eat this it can be rinsed off with water once the lobster is fully cooked.

Most lobster tail meat is white but it is also common to have a light pink tint to the meat for lobsters that are preparing to shed. Once again, this is a totally natural process and is totally edible.

Thawing:

If they have thawed, we recommend not refreezing the tails. They may be placed in the refrigerator for a day or two.

The tails must be thawed prior to cooking. For best results, keep tails in sealed bag and soak in cold water for 30-60 minutes.
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