Lobster Tails (Maine Cold Water) – 4/5oz Tails

• BUTTERY, TENDER MEAT. Maine lobster thrives in frigid Atlantic waters. The cold temperatures limit the amount of salt the lobsters can absorb into their bodies which preserves their natural sweetness and tender texture — and gives you a distinctive, buttery taste you can savor.
• HEALTHY CHOICE. Lobster tails are a lean protein low in fat and high in nutrients such as omega-3s and selenium. Each tail averages 130 calories, 23 grams of protein, zero carbohydrates, and less than 2 grams of fat.
• QUALITY SOURCING. Today Gourmet lobster tails are sustainably wild caught off the coast of Maine and flash frozen the day of catch to deliver succulent, buttery flavors at peak freshness.
• THE FLASH FREEZING DIFFERENCE. Flash freezing uses extremely cold temperatures to rapidly freeze foods. The process is much faster than traditional freezing and locks in freshness, taste, and quality by minimizing ice crystal formation. (Fast forward through the cellular-level science.) Thanks to the smaller ice crystals, the food — when thawed — maintains its structure, moisture content, and texture.
• HOW TO PREPARE. Your raw, uncooked lobster tails ship to you frozen in an insulated box with dry ice. When you’re ready to enjoy them, thaw overnight in the refrigerator. (Place them on a towel to catch drips.) Once thawed, we recommend butterflying the tails first. Use shears to cut them open from the top of the tail to the fin and then loosen the shell to expose the meat before cooking. Boil, steam, or grill in minutes.
• HOW MANY TO ORDER? Choose from 6, 8, 10 or 12 tails. Each raw, unshelled lobster tail weighs between 4-5 ounces. In general, you should expect to get about 50% of cooked lobster meat out of each tail. We recommend one to two tails per person.
• ABOUT TODAY GOURMET. We are a small, family-owned business with 30+ years of experience in the food industry. We know and love food. We only source the best products we can find and put an emphasis on working with family-owned businesses across the U.S. If we won't put it on our table, we won't put it on yours!

Broil: Thaw lobster tails in the refrigerator. Preheat the broiler, position a top rack 3-4 inches from the heat source, or preheat the grill to medium—butterfly tails by cutting down through the middle of a hard shell with a sharp knife. Cut through flesh but not underside membrane. Hold the tail in both hands and open flat. Brush lightly with melted butter or olive oil. For broiling, place lobster tails on broiler pan shell side down. Broil for 6-7 minutes. For grilling, place flesh side down on the grill and cook for 7-9 minutes, flipping when necessary if a flare-up occurs.

Stove Top: From frozen, bring 2 quarts of water to a boil in a large saucepan. Remove plastic wrap from frozen tails and place in boiling water. Return to a boil, reduce heat to a simmer, and cook tails for 12-15 minutes until meat is opaque in color.