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Medium Lobster Tails 6-7 oz
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Medium Lobster Tails 6-7 oz.
Lobster tail is the sweetest part of the lobster with the biggest portion of meat. Lobster tails are shipped frozen in many sizes ready for broiling or grilling. Cooked lobster meat is pure white, opaque and elastic. Serve it with melted butter and lots of napkins, or use it in your favorite lobster recipes.
The Crab Place only sources the quality and size that you won't find in your local market.
Thank you for visiting our product showcase on the Nation Marketplace. If you would like to place an eCommerce order today, please go directly to CrabPlace.com. There you can see pricing, shipping cost and product availability. Kindly be advised that we only ship within the United States.
Mouth-Watering Maine Lobster Tails
Lobster tail is the sweetest part of the lobster with the biggest portion of meat. Lobster tails are shipped frozen in many sizes ready for broiling or grilling. Cooked lobster meat is pure white, opaque and elastic. Serve it with melted butter and lots of napkins, or use it in your favorite lobster recipes.
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Lobster Tails
Broiling—Cut the bottom of the shell of your lobster tails with kitchen scissors, so they will lie flat. You can also cut the top part of the lobster tail shell down to the fan, and pull out the meat (not detaching it from the tail). Then arrange the uncooked meat on the top of the shell, and broil.
Boiling or Steaming—Allow two minutes of cooking time per ounce. Once cooked, run under cold water to stop the cooking process, and serve.
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Recipe
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Lobster Coconut Curry Rice |
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1 cup rice
1½ cup water a few drops of lemon juice 1 cup coconut milk
½ tablespoon ground curry a handful of finely chopped green onion 1 lobster tail, shell removed and cut into bite size pieces
1 tablespoon olive oil a handful of freshly chopped cilantro |
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In a medium saucepot with lid, prepare the rice according to the manufacturer's instructions. When the rice is done, set it aside.
In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.
In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.
Serve immediately right from the skillet.
Yield: 2 servings
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Supplier Name : The Crab Place - United States
About Us
Greg Cain started CrabPlace.com in 1997 in Crisfield, Maryland, America’s seafood capital. As business grew, his brother, Matt, joined the company to head up operations. The two began by selling and shipping fresh Maryland crab caught daily by local watermen. Their unique packing and delivery processes kept crabs at their freshest, and our satisfied customer base grew quickly. As a result, the company received the SBA Maryland Entrepreneurial Success of the Year Award in 2001.
In 2005, Greg and Matt invited Rebecca Gareis Bent into the CrabPlace.com family to be in charge of product development, photography, and marketing. She is a Baltimore native and the author of the cookbooks Burgers (2004), Down at the Shore (2006), and Everyday is Delicious (2007). She has been featured on the Today Show and ESPN, and in Forbes, The Wall Street Journal, and elsewhere. Her crab cake recipe earned CrabPlace.com recognition as “The Best” online crab cakes in 2006 from the Kiplinger’s Personal Finance Magazine’s Annual “Best of the Best” Edition.
Greg, Matt, and Rebecca have been crabbing since they could walk, and still have fun pulling them in and teaching their own kids. They also take great pleasure in serving up CrabPlace.com seafood products to family and friends and sharing their passion for Chesapeake Bay foods and the shore lifestyle. Our many satisfied customers know we pride ourselves on delivering fresh seafood from our dock to your door, and to your table. We are committed to ensuring that our service is as outstanding as our food. Your complete satisfaction is our goal, and we back that up with our CrabPlace.com Guarantee.
Thank you for sharing this wonderful shore food and lifestyle with us!
Greg Cain
CEO/President
Matt Cain
COO
Rebecca Gareis Bent
CEO/President
Matt Cain
COO
Rebecca Gareis Bent
VP