A Guide to Catch the Best Frozen Lobster Tails

Lobster lovers the world over will tell you the lobster tail is the biggest, meatiest part of the lobster. However, there are many different varieties of lobster tails depending on the species of lobster. 

How do you know you are getting the best tails for your money?

We’ll show you the ins and outs of buying frozen lobster tails, so you’ll always know how to identify high-quality, fresh, and uber-delicious tails.

Read on to discover:

• Why Maine lobster tails are the best in the world
• Essential tips for ordering frozen tails online
• The difference between cold water and warm water tails

And so much more. By the end, you will be able to order frozen tails online like a pro!

A World of Lobster Tails: The 8 Main Types of Lobster Tails

In case you didn’t know, lobsters are crustaceans and come in four types: clawed, spiny, slipper, and deep sea. Of the four different types of lobster, clawed and spiny are the most common when ordering lobster tails in a restaurant.  

There are many different types of lobster tails, depending on where they are caught. Lobsters live in both warm and cold water, so you can find them on any coast. America, Canada, South Africa, Australia, Brazil, and New Zealand are some of the better-known lobster harvesting areas, but anywhere there is an ocean, you can find lobster.

• The rose-colored South African rock lobster tail lives in cold water and grows slowly. Its tails are more muscular than some and thus provide a unique flavor.

• Australian lobster tails are from West and North Australia and are said to be one of the most favorable. These tails are firm with a sweet taste.

• Brazilian lobster tails come from the warm waters of Brazil and have a unique, sweet taste. They are also known for being very tender.

• New Zealand lobster tails live in cold waters to produce an exotic-tasting, sweet lobster with a scarlet shell. New Zealand markets almost all of its lobster to China and Japan.

• Caribbean lobster tails live in the warm waters of the Caribbean and near the Gulf of Mexico. They are a bit tougher but still have a nice taste. 

• Maine lobster tails are world-renowned for their sweet and delicate taste and for having a lot of meat in one shell.

• Canadian lobster tails are closely related to Maine lobsters but reside in more northern and icy waters. The even colder Canadian waters make these lobster tails significantly larger than others.

• Southern California spiny lobster tails from the warm Pacific Ocean are a whole different thing.

For an impressive preparation method, learn how to make Piggyback Lobster Tails.

Warm Water vs Cold Water Lobster Tails: Does it Matter?

Of course, it does! The colder the water, the better tasting a lobster will be.

Cold-water lobster is prized above all other species for its sweet, briny richness. Maine and Canada are the most well-known for this cold-water delicacy, and for good reason. 

The icy waters of the northern Atlantic allow lobsters to grow more slowly, which makes the meat more tender. These Lobsters are also usually larger than warm-water lobsters and, as a result, have more meat. 

Warm-water lobster is a cheaper alternative and usually less flavorful. Due to its size and lack of meat, the only edible part of these lobsters is the tail. Warm-water lobster meat is also often darker than the white cold-water lobster’s, but there hasn’t been any indication that color affects the taste. 

Frozen Maine Lobster Tails are the Best

If you’ve ever had the pleasure of dining on lobster along the coast of Maine, then you already know why fresh Maine lobster is the most coveted tail in the world. Full of sweet, tender lobster meat and cold water, Maine tails are what every American expects lobsters to be. Their delicious taste and juicy meat, especially when fully cooked with a butter sauce, are comparable to none. 

Above all, the North Atlantic fishing regulations guarantee you that the lobster you eat from these waters is good for you. They are good for the environment as well since they have been harvested in an ecologically responsible manner. But this does not mean all cold water lobster tails are the same high quality. 

At Lobster Anywhere, we only buy and ship Maine and Canadian lobster tails from the cold waters of the North Atlantic Ocean. Our tails are culled from only hard-shell lobsters— so you know you are getting your money’s worth. Lobster tails are perfect for any celebration. Discover more ideas in our guide on Lobster Tails for Holidays and Celebrations.

How Frozen Spiny and Rock Lobster Compare

Spiny lobsters, also known as rock lobsters, are easily distinguished from Maine lobsters and are found in warmer waters. Spiny lobsters have no claws, short spines along the length of the tail, and are marked by bright spots on their tail. You can find Spiny lobsters in the western Atlantic in countries such as Brazil, Belize, Columbia, Nicaragua, and Honduras. Rock lobsters can even occasionally be found in some parts of the Florida coast. Spiny lobster tails are one of the biggest exports of the Bahamas. 

When being cooked, the white meat will have red-orange tinges on the outside. Spiny lobsters are a bit tougher and not as rich-tasting as the cold water Maine lobster tail. Fans of the “spiny” lobster know the texture and flavors are best appreciated when cooked LIVE. However, when it comes to shipping, this lobster is only shipped as tails because of where they are found. This leads to consumers being forced to make do with inferior frozen tails. Although they don’t compare to our cold water, live lobsters on the opposite side of the country are a nice tasting (albeit a more bland) variety.

Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal

Of course, be on the lookout for cheap impostors. 

Warm water lobster tails will always be cheaper because they lack the quality and superior taste of frozen lobster tails from colder waters like Maine and Canada. 

You’ll find the warm water Lobster tails at chain stores and the big catalog steak companies. Big cruise lines also offer warm-water tails to their passengers to save money. Our customers tell us the tails taste dried out or rubbery. Some even say these cheap tails taste like sawdust. Yuck!

Essential Tips for Buying the Best Lobster Tails Online

Frankly, when it comes to frozen lobster tails, we are a little biased. We believe our cold-water lobster tails are the best in the world. However, you can be sure there are some lousy tails on the market. Here are some tips for buying the best tails in your town or online:

• Hard-Shell Lobsters: You want a tail full of meat, not hollow and full of water. See our tips on how to crack and eat lobster.

• Healthy Lobsters: Only live and healthy lobsters should be processed; all others should be culled out and discarded. This means no dead or weak lobsters should be processed.

• Net Weight: Tails should meet or exceed the declared net frozen weight (glaze removed). In short, tails should weigh at or above the weight they are graded at.

• Appearance: The tail should be opaque and white with no dark orange, green, or gray abnormal color. Also, the flipper should be intact, and the shell should not be broken or punctured, exposing the meat.

Lobster Tail Processing: Not All Frozen Lobster is Equal

Certainly, it is not enough to start with quality hard-shell lobsters, and it also matters how the tails are processed. How do companies prepare lobster tails to be all-natural with no chemical additives or preservatives? Below are the most common freezing methods used:

• Gas or Blast Freezing: Nitrogen (-320.44 °F)) or Carbon Dioxide (-78.5 °F) gases are used to freeze lobster tails. Gas freezing is very quick and does not change the taste or texture of the meat. It is sometimes followed by light protective glazing. In addition, with nitrogen freezing, there is no drip or yellow tint to the meat that can occur with brine freezing. 

• Brine Freezing involves immersion in a super-cold brine followed by protective glazing. This method is not as fast as gas freezing and, when done poorly, can leave a very salty taste.

• Ultra-high-pressure processing (UHP): The last technology in lobster processing allows the lobster meat to be detached from the shell. This process leaves the lobster meat’s texture and delicate flavor intact and maintains all of its natural nutrients.

At LobsterAnywhere, we sell frozen raw tails that are individually quick frozen (IQF) using the blast freezing technique. Lobster tails are first separated from the body, washed from the purge, vein and body/gut removed, then graded before the freezing step. We take lobster very seriously, so no additives are used in our frozen tails. Subsequently, they are first individually blast-frozen and then double-glazed to lock in the lobster’s natural texture and sweet flavor. 

Above all, buyers should remember that, like any seafood, the temperature will have a big impact on tail quality. Tails can be spoiled at the point of production, storage, and transportation. Temperatures warmer than -0°F  (-18° C) may cause product damage. Under ideal frozen temperatures of -15 to -20° °F (-26 to -30°C) or below, frozen lobster tails can be stored with no quality loss for up to nine months. For a smoky flavor, learn How to Smoke Lobster Tails Like a Pro.

Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped

When you purchase a lobster at a store, you haven’t any idea where it came from, how long it’s been on the delivery truck, or how long it’s been sitting in the tank. You’ve just discovered the number-one rule of seafood—fresher is better, and nobody does fresh better than LobsterAnywhere.

Whether you want your lobster frozen or still kicking, shipping lobsters should be done with great care. They should be surrounded with icy-cold gel packs, not an ice alternative. Live lobsters should be packed with extra care to avoid any shifting and to withstand rough handling that could potentially crack or crush the lobster’s shells. The coolers should then be packed in corrugated boxes and shipped overnight to ensure freshness.

Check out our shipping information to learn more about how we do shipping right, and read our FAQs.

Our Frozen Lobster Tail Line-Up

One of the most popular fresh seafood items on our online lobster market is our premium frozen lobster tails, which we ship to just about every part of the USA all year long.

At LobsterAnywhere, we offer a variety of the best lobster tails you can find. Just thaw the tails, steam, boil, or grill, and enjoy a delicious lobster feast. You will not find these quality tails at any grocery or membership warehouse stores. For a unique preparation, try our recipe for Lobster Tails with Balsamic Dressing. For a citrusy option, consider our Lobster Tails with Lime Butter. If you’re using frozen tails, check out our tips for Grilling Frozen Lobster Tails. For a spicy twist, try our Broiled Lobster Tails with Jalapeno Butter. “For a pure lobster flavor, consider steaming. Learn how in our guide on How to Steam Lobster Tails.

Frozen Lobster Tails

We ship premium frozen lobster tails in the shell right to your door. We carry 6-7 oz tails and jumbo 8-10 oz. tails, colossal 16-20 oz. tails, and even monster-size tails—weighing in at 20-24 oz. each! Our tails are shipped frozen, raw in the shell, and ready for steaming or broiling. Most importantly, these cold-water beauties are known for their meatiness and sweet flavor. 

For a dramatic presentation on “How to cook Lobster Tails,” prepare the tail by adding a slit to the top of the shell with a pair of kitchen shears to expose the lobster meat, then cook and savor! In addition, this is a great way to dress up for any lobster dinner. Especially Valentine’s Day! To explore more cooking methods, check out our comprehensive guide on How to Cook Lobster Tails: Boil, Bake, Broil, Steam, and Grill. To enhance your lobster tail presentation, learn How to Butterfly Lobster Tails. Planning a tailgate? Check out our tips for a successful Lobster Tailgate.

Barbecue Lobster Tails

These special tails are 4-5 oz. each, split, completely cleaned, and ready to grill or bake. Each tail is full of juicy, tender meat and flavor. There is no need to worry about the tails losing flavor when shipping. By tunnel freezing the tails under a stream of supercooled gas, we instantly lock in the full fresh flavor you expect with your tails.

Baked Stuffed Lobster Tails

Each 5 oz. tail is stuffed with rich lobster walnut crumb stuffing and brushed with lemon butter. Most importantly, our stuffed tails are made by a local York lobsterman. These tails are vacuum-packed and flash-frozen. Just bake and serve.

Fresh Shucked Lobster Tails

Certainly, you don’t need any lobster crackers with these tails since they are freshly shucked out of the shell and then blast-frozen raw. Tails are sold by the pound and packed six 4-5 oz. tails per tray. You don’t need a fancy lobster tail recipe to enjoy these delicious morsels. Of course, just add simple garlic butter, melted butter, or a lemon wedge, and you’ll make your own bonafide lobster dinner.

Mastering Maine Lobster Tails: Cooking and Preparation at Home

There are various methods for cooking frozen lobster tails, and the ideal choice depends on your recipe and desired outcome, as each technique has its own advantages and disadvantages. Discover additional ways to prepare and cook Maine lobster tails to broaden your culinary repertoire.

• Complete Guide for Cooking and Preparing Frozen Lobster Tails: This guide provides five different methods for cooking lobster tails, including boiling, baking, broiling, steaming, and grilling. It also includes instructions for thawing, prepping, and determining doneness.
• Cutting and Prepping Lobster Tails: Discover a range of lobster tail-cutting techniques, including butterflying, splitting, fan-cutting, and meat removal. Each technique is suited for specific cooking methods and visual appeal. Mastering these methods allows for versatility in preparing and presenting lobster tails.
• Best Way to Butterfly a Lobster Tail: This article explains the process of butterflying lobster tails, which involves cutting the shell and partially separating the meat for enhanced cooking and presentation, particularly for methods like grilling.
• Piggyback Lobster Tails with Instructions and Diagrams: This page details how to prepare lobster tails in the “piggyback” style. In this style, the meat is lifted and rests on top of the shell, offering an appealing presentation and quicker cooking. It is suitable for baking, roasting, or grilling.
• Guide to Grilling Lobster Tails: This recipe provides a step-by-step guide for grilling frozen lobster tails, covering thawing, preparation, grilling techniques, seasoning suggestions, and tips for achieving perfectly cooked and flavorful lobster.
• Instructions for Smoked Lobster Tails: This guide explains how to smoke lobster tails on a ceramic-style grill for a smoky and tender result, including ingredient lists, preparation steps, cooking times, and serving tips.
• Best Air Fryer Lobster Tail Recipe: This article explains how to cook lobster tails in an air fryer. The method involves butterflying the tails, brushing them with a butter, garlic, and parsley mixture, and air frying them at 380°F for 4-10 minutes, depending on size.
• How to Cook Sous Vide Lobster Tails: This article offers a step-by-step guide to cooking lobster sous vide. Controlled water bath temperatures ensure even cooking and a desirable texture, followed by optional searing for added flavor and appearance.