Brought to you by Steelhead Food Co.
Harvested in Caribbean.
Frozen and prepared in bags of 2
*A bag of 2 / 7, 8, 9 Oz tails will weigh approx. 0.81lbs.*
The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked.
Check out these different cooking method ideas from: wholesomeyum.com
BEST WAYS TO COOK LOBSTER TAIL
Once you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons:
- Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.
- Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.
- Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).
- Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.
- Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months.
As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.