Lobster Tails Blog

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.

Popularity: 74% [?]

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.

Popularity: 57% [?]