One XXL Nicaraguan lobster tail per pack, 400–450g raw. Substantially larger than the standard 200–300g lobster tails — this is plenty for a single big appetite or two sharing portions. The sweetest, most tender part of the lobster, with all the celebration the format implies.
Pack details
- Weight: 400–450g per tail (XXL grade)
- 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 first: split the top shell down the middle with kitchen scissors, lift the meat to sit proud, brush with garlic butter, lemon and salt.
- Broil: high heat for 12–15 minutes until opaque (XXL tails need a few minutes longer than standard).
- Grill / BBQ: meat-up for 12–15 minutes over medium-high heat.
- Pan-sear: 3 minutes per side in butter, finish with white wine.
- Boil: 8–10 minutes in seasoned water for an XXL tail.
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.
