Fresh Lobster Tail Meat

Buy lobster tail meat out of the shell, ready to cook and enjoy! No crackers or kitchen shears needed! We shell only the freshest cold-water lobster tails so you can enjoy the sweet rewards.

Lobster tail meat is completely de-shelled, cleaned, and removed in one whole piece from the shell. No need to deal with the mess of cooking and shucking live lobsters.  It’s a much better deal than buying tails in the shell since you receive all the meat. We also have a limited supply of all cooked Maine tail meat in 1-pound packages. 

How Many Lobster Tails Per Pound?

Shelled Maine lobster tails weigh about 3 to 4 oz. each, with no shell. This is equivalent to the tail meat from a 6-7 oz. Lobster tail in the shell. 

• You receive five whole, shucked lobster tails per 1 lb. package, ready to thaw, cook, and enjoy.
• Order 2 lbs. of shucked tails and receive two packages for a total of 10 tails. 

Key Features

• Packed in  convenient 1-pound packages
• Ships frozen, raw, and uncooked
• Sustainably harvested, product of the USA (Maine)
• Produced in P.E.I., Canada, using state-of-the-art high-pressure processing technology.

Handling and Care 

• Tails can keep frozen in the original packaging for up to 6 months.
• Tails are fresh-frozen, so order now and stick them in your freezer. 
• Defrosted tails can be stored in the refrigerator for up to 2 days.

High Pressure Process (HPP)

Tail meat does not come any fresher, sweeter, or easier to prepare! Tails are uncooked and raw, with no shell, containing only tail meat.

Raw shucked Maine lobster tail meat is made using a state-of-the-art processing technology called UHP.  High pressure extracts the meat from the shell, leaving the tender texture and delicate flavor of the tail meat intact.

High-pressure processing separates the tail meat from the shell. Then the tail meat is hand-picked from the shell in one piece. Lobster tails are vacuum-packed and cryogenically frozen in a CO2 freezing tunnel at temperatures ranging from -80 °C to -90 °C for optimal freshness. 

Our hand-shucked lobster tails are more convenient because we do the shucking for you. And since they are fresh-frozen, you can prepare them at any time.

Cooking Suggestions

Slow defrost tails overnight in the refrigerator before cooking. Cook before consuming. DO NOT overcook. Learn how to Cook Lobster Tails. Thaw the tails and either steam, butter-poach, or roast them in the oven. Serve with lemon slices and freshly drawn butter.

Steam:

1. Bring 2 inches of water to a boil in a large pot or deep skillet with a tight-fitting lid. Add a pinch of sea salt.
2. Place a steamer basket over water and add defrosted tails.
3. Cover and steam 5 to 6 minutes until the meat is just opaque.

Oven Roast:

1. Preheat oven to 425 degrees F.
2. Place thawed lobster tails on a sheet pan or baking dish.
3. Drizzle with oil, butter, or your favorite marinade.    
4. Place in the oven and cook for about 10 minutes.

Butter Poach:

1. In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat.
2. Whisk in 1 tbsp. Butter, when butter melts, add another piece. Continue adding butter pieces— 1 cup or two sticks total. (Do not let the butter come to a boil, or the butter will separate.)
3. Add defrosted tails. Poach for 3-4 minutes, then turn the tails in the butter mixture and poach for an additional 3-4 minutes.

Our shucked lobster tails make a beautiful presentation. Use our tail meat for an over-the-top lobster roll, or slice it into medallions to top a salad, pasta dish, or your signature lobster dish, like Lobster Fra Diavolo. Add a filet mignon or New York strip steaks for the perfect surf and turf!

See our recipe for butter-poached lobster.