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Caribbean Rock Lobster Tails - Hardshell - 7/8/9/Oz - FROZEN

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Caribbean Rock Lobster Tails - Hardshell - 7/8/9/Oz - FROZEN
Caribbean Rock Lobster Tails - Hardshell - 7/8/9/Oz - FROZEN

Caribbean Wild - Rock/Spiny


1 lb


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


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.


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