Lobster Tails Blog

Maine Lobsters are a dark blue-green in the ocean. When cooked all of the color pigments are masked except the red background color.

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Lobsters can see through your clothes? Not really. But lobsters do have special eyes that enable them to see in low light and murky waters 300 feet below the ocean surface. 

A lobster’s eye works on a principle of reflection rather than that of refraction like humans. The reflection is made possible by thousands of squares located in the lobster’s eyes, which are near the base of the antennae. These squares are the lobster’s optics. These well-arranged squares are in fact the ends of tiny square tubes that give the lobster a kind of “x-ray” vision.  The sides of each one of these square tubes are like mirrors that reflect the incoming light. They are composed of entirely of straight walls and right angles, as opposed to the human eye’s curved rods and cones.   This give the lobster an amazing 180° field of view.

A lobster’s eye reflects the light beams, rather than by bending it through lenses found in human eyes. This reflected light sends all of the beams reflected by a particular object (like potential prey on the ocean floor) to the same focal point. Each eye, set on a movable stalk, has up to 10,000 facets that operate like many tiny eyes. The lobster probably doesn’t see images, but its eyes can detect motion in dim light. In bright light, a lobster is probably blind. The long antennae are used to feel the area around a lobster. The four small antennae on the front of their heads are used to “smell”  their food or chemicals in the water. The unique design of the lobster eye has been intensely studied to help researches develop X-ray scanners.

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One of the most popular fresh seafood items on our online lobster store are Lobster Tails. And we ship a ton of lobster tails all year long to just about every part of the USA. 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.

Maine Lobster Tails
At Lobster Anywhere we only sell 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 lobster tails are the most coveted tails in the world. Cold water 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. It is not enough to start with quality hard-shell lobsters, it also matters how the tails are processed. No additives are used, our lobster tails 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.

Rock Lobster Tails
Be on the lookout for imposters. Warm water tails will always be cheaper. They lack the quailty and superior taste of frozen lobster tails from Maine. You’ll find the warm-water tails at chain stores and the big catalog steak companies. Those 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. Spiny lobsters, also known as rock lobsters, are easily distinguished from Maine lobsters because it has no claws, has short spines along the length of the tail and body; and are marked by bright spots on its tail.  Spiny Lobsters that come from the southern waters and the western Atlantic, from Brazil, Belize, Columbia, Nicaragua and Honduras, are generally known as warm water lobsters. Spiny Lobster Tails are in fact the biggest food export of the Bahams! Spiny lobster tails caught off the coasts of South Africa, New Zealand and Australia are marketed as cold water lobster tails.

Frozen Tails: We ship premium frozen lobster tails in the shell. We carry 6-7 oz tails, jumbo 8-10 oz. tails, extra-jumbo 12-14 oz. tails, and colossal 16-20 oz. tails. Tails are shipped frozen, raw in the shell and are ready for steaming or broiling. These cold-water beauties are known for their meatiness and sweet flavor. For a dramatic presentation, slit the shell to expose the lobster meat, then grill or broil…and savor!

BBQ Lobster Tail

BBQ Lobster Tails: These special tails are 6-7 oz. each and are split, completely cleaned and ready to grill or bake. Tunnel freezing under a stream of super cooled gas instantly locks in full fresh flavor. A double glazing protects and preserves the meat!

Stuffed Lobster Tail

Baked Stuffed Lobster Tails: Our stuffed lobster 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.

Fresh Shucked Lobster Tails: 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.

Test the waters with $8 off your first order! Enter (Luvtails) at online checkout.

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Maine clams, pisser clams, Ipswich clams, soft-shell clams and long neck clams are all known as the steamer clam in New England. Steamer clams run a close second to Maine lobster as the seafood of choice for both residents and visitors alike. Clammers dig steamers by hand using a clam rake in the mud and sand flats in places like Essex, Massachusetts, Harpswell, Maine or Chatham on Cape Cod.

Soft-shell clams are called steamers because they’re best served that way! Tender and extremly rich and sweet, these small clams are traditionally steamed and enjoyed dipped in drawn butter. Steamer clams have soft and brittle shells and do not completely close since the long neck or siphon gets in the way. The best clams for steaming are of course, steamers, but littleneck clams, or cherrystones can be substituted. Steamers are also used for New England’s famous fried clams. If you plan to make your own fried clams or chowder, your best bet is to buy them shucked in their natural juice.

There is nothing better than a heaping bowl of sweet steamer clams. In New England, steamers are served along with their steaming broth and melted butter; the broth to douse the steamed clam meat in and to rid it of any residual sand, and the warm butter for dipping. Eating steamers is messy, so have lots of bread fo soaking up broth, and paper napkins for your fingers.

Shells may open or gape naturally: this does not necessarily mean the product is spoiled or dead. The siphon or neck, of a soft-shell clam will constrict when touched. A gentle tap on the shell will usually cause the clam to close. If a clam does not respond to a tap on its shell, or if the shell is broken, it should be discarded. Plan to cook your steamers soon after they arrive. To store clams in the shell, refrigerate (34-45 F) in a shallow bowl and cover with a clean damp cloth.

How to Purge Steamer Clams
Since steamers are raked from sand and mud flats, you will find some sand. A brine soak helps clams rid themselves of sand and grit before they are cooked. Soak clams in a solution of 1/3 cup of salt in 1 gallon
of water (just to cover) for about an hour in the refrigerator. Some cooks suggest adding a tablespoon of cornmeal to the salt mixture.

Steamer Clams with White Wine

INGREDIENTS
6 pounds of steamer clams
6 chopped shallots
1 clove garlic
1/4 cup dry white wine
1 bay leaf
Parsley

INSTRUCTIONS
Sauté the shallots and garlic in the butter until softened and add to a large pot with wine, bay leaf and about two inches of water. Bring to a boil and carefully add clams. Cover and steam clams for 6-8 minutes until they fully open. Do not eat clams that do not open. Serve clams and broth in bowls and garnish with parsley. Don’t forget the crusty bread! Serves 4

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Do not put away your grill yet. The fall is the best time of year to enjoy soe real Maine lobster tails on the grill. Grilling lobster tails is a snap. If you can light a grill, you can cook frozen lobster tails. Watch our video on how to grill lobster tails. Below is a great recipe for grilling lobsters at home.

 
Grilling Lobster At Home

You’ll Need:

*Six 6-7 oz. lobster tails
*Stick of butter
*Garlic clove
*Lemons
*Salt & pepper to taste
*Chopped Parsley

Cooking Instructions:
1. Defrost tails and par boil for no more than 3 minutes & cool. Plunge tails into a bowl of cold water or ice to stop the cooking process.
2. Place tails shell side down on a cutting board and take a sharp knife or a pair of kitchen shears and cut from one end to the other. Be careful not to cut all the way through. To keep lobster tail from curling during cooking, crack upper shell so tail is flat. Brush tails with garlic butter (see below).
4. Grill tails on medium heat for 2-3 minutes on a clean, well oiled grate to prevent sticking. Baste lobster meat with garlic butter. Cooking lobster shell side down will keep the juices in the shell, keeping the meat moist. Grill on the meat side for no more than a minute.  DO NOT overcook.
5. Garnish with parsely and serve with garlic butter and lemon wedges. 
Garlic Butter:  Melt the butter in a small dish in the microwave, or warm in a small pan and remove from heat. Mince the garlic or use a garlic press to mince the garlic and add to warm butter. Wisk one tablespoon of fresh squeezed lemon juice.

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