Cooking Your Great Lobster:
Your lobster can be baked, stuffed, boiled, broiled, turned into a chowder, even grilled. 

Whether you boil ‘em, grill ‘em or use them in our recipes, you will love the ease and the taste of our lobster tails. We offer various sizes of lobster tails, so please refer to the label on your box of tails for the weight of your lobster. The tails should be thawed prior to cooking, in order to help them cook more evenly. For best results, put the tails in their wrappers on a plate (to catch any juices), in the refrigerator the night before you plan to cook them. If you don’t have time, soak in cold water until thawed.

We have found the best way to get consistently perfect results is to boil your tails in water. First, fill a pot with enough water to cover your lobster tails. Bring your pot of water to a boil. You may wish to add salt or other seasonings to the water, but it is not necessary for cooking. When the water comes to a rolling boil, put in the tails. After the water starts a full boil again,

Grilled Or Broiled Lobster Tails:

Insert a long metal skewer lengthwise in each tail to keep it from curling. Drop the tails in a pot of boiling water and set a timer for 4 minutes. Remove the tails from the water. Lay the tails on their back side, with the soft underneath side of the shell facing up. Take a knife and cut through the shell lengthwise down the middle. Then pour melted butter and squeeze lemon right into the meat. Grill with the cut side facing up, at medium-high heat or broil on low: 6 minutes for 6 oz. Maine tails or 7 minutes for 8 oz. tails.

Serves 4

An incredibly elegant and impressive dish, but deceivingly simple. Make all your guests think that you’re a professional chef in your spare time!

Using kitchen scissors, remove the shell from the lobster tail meat, peeling it like a shrimp - but leave the tail fins attached at one end. Butterfly each tail by slicing the back with a sharp knife down the length of the meat. Season the tail meat with salt and pepper, pour some melted butter and sprinkle with chives.

Roll each tail with your fingers, beginning with the large end of the meat, rolling up until it meets the tail fins. Slide in a skewer to hold it in shape with the tail fins sticking up. Pour more melted butter on top of each one and wrap foil around the exposed fins.

Add sliced onion and cook until tender. Top each tail with some onion, saving some rings for later, and pour the pan juices over them.

Bake the tails in a nonstick baking or broiling pan for 8-10 minutes, basting with melted butter and checking for doneness occasionally.

To serve, place the Lobster tail on a small amount of whipped potatoes. Top with the rest of the onion rings. Offer some lemon wedges and melted butter on the side. Whoa, nelly, that’s good!



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