Canadian Lobster Tails - Available Sizes Vary

We usually carry about 3 sizes. 4-5 oz, 8-10 oz. and large ones that are 16  oz. and up to 20 oz. You may notice brown areas on the lobster meat. This is not freezer burn or bad lobster meat. The meat is treated with a glaze on the boat to prevent freezer burn. These brown spots are just from the glaze. When your lobster tails arrive, keep them frozen until ready for use. They will keep nicely in your freezer for up to 3 months. Thaw your frozen lobster tails in the refrigerator for at least one day prior to cooking. To quickly thaw your frozen lobster tails, place them in a waterproof plastic bag and immerse in water while in the refrigerator for one to two hours or in the sink under cold running water for about 30 minutes per pound. Thawing temperature should never exceed 40 degrees. They will be better if slowly thawed. Do not refreeze them after thawing. Thawing lobster tails prior to cooking will produce a more tender tail than if it’s cooked frozen. Lobster tails can be boiled, steamed, deep-fried, broiled, or grilled. The raw meat can also be removed from the shell and used in any prepared dish. It should not be baked as the musculature will tighten. Fast cooking is essential for a tender result. Your first consideration should be whether or not it should be cooked in the shell & then in what way you will cook it.