A Guide to Catch the Best Frozen Lobster Tails

Best Maine Lobster Tails

Discover why Maine lobster tails are the best in the world.

One of the most popular fresh seafood items on our online lobster market are our premium frozen lobster tails. And we ship a ton of them all year long to just about every part of the USA.  However, lobster lovers the world over will tell you the lobster tail is the biggest, meatiest part of the lobster. 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?

A World of Lobster Tails

Lobsters are crustaceans and come in four types: a clawed, spiny, slipper and the deep sea.  Of the four different types, only clawed and spiny are familiar to most people when they order lobster tail in a restaurant.  However, there are many different types of lobster tails. 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.

Lobsters live in both warm and cold water so you can find them on any coast. A lobster can be as big as 45 pounds and 42 inches long, but for best eating, the one to three-pound lobsters are preferred.

  • South African rock lobster tail is rose-colored, lives in cold water and grows slowly.  Their 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.  They are firm with a sweet taste.
  • Brazilian lobster tails come from the warm waters off of Brazil and have a unique, sweet taste.  These ones are known for being very tender.
  • New Zealand cold waters produce an exotic tasting, a sweet lobster that has a scarlet shell.  New Zealand markets almost all of their lobster to China and Japan.
  • Southern California spiny lobster tails, from the warm Pacific Ocean, are a whole different thing.

Rock Lobster and Spiny Lobster

Spiny lobsters, also known as rock lobsters, are easily distinguished from Maine lobsters. Spiny lobsters have no claws, short spines along the length of the tail, and are marked by bright spots on its tail. The cooked white meat will have red-orange tinges on the outside. Spiny Lobsters, generally known as warm water lobsters, are found in various different waters. You can find them in the western Atlantic, from Brazil, Belize, Columbia, Nicaragua, and Honduras.

Fans of the “spiny” lobster know the texture and flavors are best appreciated when cooked LIVE. However, due to where they’re found, most have been forced to make do with inferior frozen tails. Spiny lobster tails are one of the biggest exports of the Bahamas. Although they don’t compare to our cold water, live lobsters on the opposite side of the country, but they are a nice tasting (albeit a blander) variety.

Cheap Lobster Tails

Of course, be on the lookout for cheap impostors. Warm water tails will always be cheaper. They lack the quality and superior taste of frozen lobster tails from Maine and Canada. You’ll find the warm-water tails at chain stores and the big catalog steak companies. Further, the big cruise lines also offer warm-water tails to their passengers to save money. Spiny lobsters are a bit tougher and not as rich-tasting as the cold-water Maine lobster tail. Our customers tell us the tails taste dried out or rubbery. Some even say these cheap tails taste like sawdust. Yuck!

Frozen Maine Lobster Tails are the Best

At Lobster Anywhere we only buy and ship Maine and Canadian lobster tails from the cold-waters of the North Atlantic ocean. Full of sweet, tender lobster meat, cold-water Maine tails are the most coveted tails in the world. Their delicious taste, especially when fully cooked with a butter sauce is comparable to none. Coldwater lobster is prized above all other species for its sweet, briny richness. Our tails are culled from only hard-shell lobsters— so you know you are getting your money’s worth. 

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 tails are the same high quality.

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 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:

  1. Hard-Shell Lobsters: You want a tail full of meat, not hollow and full of water.
  2. 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.
  3. 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.
  4. Appearance: The tail should be an opaque and white color 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.

Processing a Better Lobster Tail

Certainly, it is not enough to start with quality hard-shell lobsters, it also matters how the tails are processed. We sell frozen raw tails that are individually quick frozen (IQF).  Tails are first separated from the body, washed from the purge, vein and body/gut removed, then graded before the freezing step. How you prepare lobster tails should be all-natural with no chemical additives or preservatives. Below are the freezing methods used:

  1. 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 as well as no yellow tint to the meat that can occur with brine freezing.
  2. Brine Freezing: Freezing by immersion in super cold brine followed by protective glazing. This method is not as fast as gas freezing and done poorly can leave a very salty taste.
  3. Ultra high-pressure processing (UHP):  The lasted technology in processing lobster, allows for the lobster meat to be detached from the shell. This process leaves the texture and delicate flavor of the lobster meat intact. and maintains all of its natural nutrients.

The Temperature

Above all, like any seafood, the temperature will have a big impact on tail quality. 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. Tails can be spoiled at point of production, storage, and transportation.   No additives are used in our tails. Subsequentially, they are first blast frozen then double glazed to lock in the lobster’s natural texture and sweet flavor. You’ll pay more for the Maine lobster tails, but you’ll see and taste the difference.

Our Frozen Lobster Tail Line-Up

At LobsterAnywhere we offer a variety of the best lobster tails anywhere. Just thaw, and steam, boil, bake or grill, and enjoy a delicious lobster feast. You will not find these tails at any grocery or membership warehouse stores.

Frozen Lobster Tails

We ship premium frozen lobster tails in the shell. We carry 6-7 oz tails, jumbo 8-10 oz. tails, and colossal 16-20 oz. tails and even monster size tails- weighing in at 20-24 oz. each!  Tails are shipped frozen, raw in the shell and are ready for steaming or broiling.

Most importantly, these cold-water beauties are known for their meatiness and sweet flavor. For a dramatic presentation, slit the top of the shell with a pair of kitchen shears to expose the lobster meat, then grill or broil…and savor! In addition, a butterflied lobster tail is a great way to dress up any lobster dinner. Especially Valentine’s Day!

8-10 oz Lobster Tails

Barbecue Lobster Tails

These special tails are 4-5 oz. each and are split, completely cleaned and ready to grill or bake. Tunnel freezing under a stream of supercooled gas instantly locks in full fresh flavor.

Baked Stuffed Lobster Tails

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

BBQ Lobster Tails Delivered

Fresh Shucked Lobster Tails

Certainly, you don’t need any lobster crackers with these tails since they are fresh 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. No fancy lobster tails recipe needed to enjoy these delicious morsels. Of course, just add simple garlic butter, melted butter, or a lemon wedge and you’ve made your own bonified lobster dinner.

Test the waters with $8 off your first order, enter LUVTAILS at online checkout.

Comments

  1. When I live in New York I used to have fresh, whole Jumbo lobsters shipped in. They were gigantic. We would have a 20# or 25# lobster and fee 10 people. had to use a hammer to get through the shell. We cut “steaks from the tail.

    1. 20 pound lobster– Wow! that’s a huge lobster. How did you cook it?

      Lobster that big can’t come from Maine. Maine laws has a .maximum legal size of 5 inches carapace-length. If you are looking for a huge lobster– let us know. We will see what we get in. We always have 5-6 pounders. Three pounds and up Jumbo lobsters will come from the deep waters off Canada, Massachusetts, or New Hampshire.

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