Lobster Tail 210-250g each


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Lobsters Tails are one of the most sought-after parts of the Lobster, for their sweeter and more tender meat. These come from Nicaraguan Lobsters, they are frozen raw, 1 Lobster tail per pack, roughly 230-250g each, reasonable portion size for a main course. Perfect way to try Lobster without breaking the bank. Lobster is typically served with melted butter and grilled lemon, while the shells are perfect for base stock.

Availilability: In Stock

Lobsters are full of nutrients, they contain high levels of protein, phosphorus, magnesium and vitamin B12, important for muscle and bone health, strong immune system and overall energy. It is also a good source of Omega-3 fatty acids, essential for the heart and brain, as well as normal hormone regulation, making it a great addition to your diet.

Lobsters Tails are very versatile and they can be served on their own with drawn butter and lemon or featured in seafood pasta dishes or delicious fish pies. One of the best ways to prepare Lobsters tails is to defrost them in cold water in the fridge and then boil them until the shells turn red. Why not try adding the Lobster tail meat to a buttery risotto, you can even use the shells for the stock when cooking the rice! Serve with a glass of Chardonnay or Riesling.

Simple lobster tail recipe.

  • 4 lobster tails,(180g-340g each), thawed if frozen
  • 4 tbsp clarified lemon butter, plus 250ml, recipe follows
  • 4 metal skewers or 4 wooden skewers, soaked in water for 30 minutes
  • 330g unsalted butter, cut into 1/2-inch pieces
  • 3 lemons, zested
  1. Preheat the griddle to high and place a grill tray with a rack underneath it.
  2. Using kitchen scissors or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise, taking care not to cut through the bottom shell. Gently pull the shells apart.
  3. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 4 tablespoons of the clarified butter. Wrap the lobster tails in heavy-duty aluminium foil. Place under the grill for 10 to 15 minutes or until the lobster meat is opaque. Obviously the bigger the tail the longer the cook time
  4.  Place the remaining clarified butter in dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:

In a small, heavy based saucepan, heat the butter over a medium-low heat. Pour the mixture into a glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug Don’t take your eyes off them, or they will be gone (-:


230-280g each