One Nicaraguan lobster tail per pack, 210–250g raw — the sweetest, most tender part of the lobster. A reasonable main-course portion size and the most cost-effective way to try lobster at home: no live cooking, no hammer required, just a butterfly cut and 8–10 minutes under the broiler.
Pack details
- Weight: 210–250g per tail
- Quantity: 1 tail per pack
- Form: raw, in shell, frozen
- Catch: Nicaraguan wild lobster
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook lobster tail
Butterfly the tail before cooking: split the top of the shell down the middle with kitchen scissors, lift the meat to sit proud of the shell, brush with garlic butter and lemon.
- Broil: high heat for 8–10 minutes until meat is opaque and reaches 63°C internal temperature.
- Grill / BBQ: meat-up for 8–10 minutes over medium-high heat.
- Pan-sear: 2 minutes per side in butter; finish with white wine.
- Boil: 6–8 minutes in seasoned water until shell turns deep red.
Pair with chilled Champagne, Chablis or a buttery Chardonnay.
Sourcing and delivery
Nicaraguan wild lobster, frozen raw at source. Dispatched frozen from our UK warehouse in insulated packaging.
