Feeling extra-fancy tonight? Get ready for the dinner of your life with these simple ways to prepare Sea to Table’s Jumbo Wild Maine Lobster Tails. Whichever method you choose, you’re in for an unbelievably delicious meal that is as simple as it is elegant.
Before you follow any of these recipe guidelines, be sure to thaw your lobster completely.
Baking Your Wild Maine Lobster Tails
- Preheat the oven to 425°
- Optional, but recommended: Remove the meat from the shell and run a bamboo or steel skewer down the length of the tail. This will keep it straight during the cooking process.
- Butter or oil the tail, and place it into a buttered casserole dish.
- Garnish lobster as desired, then loosely cover with foil. Bake for 9 to 11 minutes or until the tail meat is opaque.
Grilling Your Wild Maine Lobster Tails
- Heat the grill to medium
- Split tails in half lengthwise. Baste the split tails with butter.
- Grill 3 minutes, flesh side to the flame, then flip, shell-side to the heat. Loosely cover with a foil and grill for 3 to 4 min.
- Remove the pie plate or foil, and grill for another minute until the tail meat is opaque and easily removed from the shell.
Boiling Your Wild Maine Lobster Tails
- Bring approximately 8 cups of water to a boil.
- Put thawed tails in boiling water and turn the heat down to a low simmer.
- Cook one minute for every ounce of lobster meat (6 ounce tails will require 6 minutes of cooking). When done the meat will be opaque and firm.
Sautéing Your Wild Maine Lobster Tails
- Split the tails in half lengthwise.
- Pre-heat a non-stick skillet to about 335ᵒ (medium). Add butter/oil until hot.
- Sauté the tails flesh side to the heated pan for about one minute.
- Flip, season, and cover, and let finish very gently for 5 to 6 minutes until the tail meat is opaque and easily removed from the shell.
- Remove the tails to a plate and keep warm.
- Reduce the pan liquid to a syrupy consistency and season, ladle on the lobster tails, and serve.
Broiled Wild Maine Lobster Tails
- Place a lobster tail in one hand, shell side up. Cut the shell almost to the very end of the tail, then, gently squeeze the lobster with the hand you are holding it in, the shell should open up a little. Be careful not to squeeze too hard, you do not want the shell to crack completely. Gently use your fingers to loosen lobster meat from shell, should there be anything stuck. Then lift the lobster tail out of its shell and place it on top.
- Brush the tails generously with the butter.
- Broil on high for 6-8 minutes