Lobster Tails (Maine Cold Water) – 8/10oz Tails

• SWEET, DELICATE FLAVOR. Snow crab boasts a sweet, delicate flavor with meat ranging in color from a reddish tint to pure snow white. They are known for their thinner, easier-to-crack legs and meat that is easy to shred. Often confused with red king crab, snow crabs are not the same. They are more delicate with a milder taste and smaller legs. The texture and flavor make snow crab perfect for use in salads, pasta, or just dipping into butter.
• QUALITY SOURCING. Snow crabs prefer deep, cold waters and are typically found in the North Atlantic and North Pacific oceans. Ours come from suppliers we know and trust and are generally sourced from the icy waters surrounding Greenland.
• FULLY COOKED. Our snow crab legs are fully cooked prior to freezing. The process starts with removing the crab leg clusters from the body of the crab, cleaning, and then cooking in boiling salt water (this gives the leg shells their red color). The cooked crab legs are then saltwater ice glazed and flash frozen to protect the quality of the meat. They ship to you in an insulated container with dry ice.
• EASY TO PREPARE. For best results, remove all packaging and thaw in the refrigerator 8-10 hours or overnight. The saltwater glaze will melt so put the crab in a container or wrap in a kitchen towel. Once thawed, we recommend steaming or boiling then serving them with melted garlic butter or lemon.
• HOW MANY TO ORDER? To feed two people 6 ounces of crab meat each, you need a total of about 24 ounces of snow crab legs – or slightly less than 2 pounds of snow crab leg clusters. A “cluster” of snow crab legs typically consists of 4 legs and the average weight is 8 to 10 ounces per cluster. Snow crab leg clusters yield about 50% of the total weight in meat. Choose from 5, 10, 15, or 20 pound boxes of snow crab leg clusters. Snow crab clusters come in multiple sizes, 5/8oz clusters, 8/10oz clusters, 10/12oz clusters and 12/14oz clusters.
• 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.