24-28 oz. Giant North Atlantic Lobster Tails

Lobster Tail Preparation: Boiling
Our lobster tails are a true delicacy, with flavor that lends itself to a variety of versatile preparation methods. In our opinion, boiling may be the most effective way to get consistently perfect results — just follow these simple instructions for unbeatable quality!

DIRECTIONS:

Fill a pot with just enough water to cover your lobsters, place lobster tails aside for the moment.

Add other seasonings to the water if you like, these are not necessary for cooking, though.

For Giant Tails that are 20 oz. or larger, we recommend cutting lengthwise down the softer
underbelly of the shell to split the tail down the middle with a sharp knife. This is the key to
Giant Tail cooking perfection, it allows the thick inner part of the tail meat to cook
appropriately, while preventing the outer meat from being overcooked.

Bring the water to a boil and carefully drop in your tails.

Once the water returns to a soft boil, reduce the heat.

Set your cooking timer to the appropriate time (see below), and simmer uncovered for the specified time.

Remove all tails from the water.

Pick a tail to test for doneness. Using a knife, cut through the shell into the thickest part of the tail meat.
The meat of a fully-cooked lobster tail is white with no sign of a translucent, grayish color. If you detect any
translucency, or the roe (eggs) still appears black and shiny, put the tails back in the water for one-minute
intervals until done. Err on the side of undercooking, you can always cook a bit longer to ensure perfect results.

COOKING TIME:
Boil 24-28 oz. tails for 8-10 minutes.

For more cooking options, visit our online cooking guide!