West Australian Tails
1. Thaw packaged lobster tails on a dish in the refrigerator.
Boil:
2. Bring 2 to 4 quarts of water to a boil.
3. Add 1 teaspoon of Tabasco® sauce , 3 whole cloves, dash of salt, 4 whole peppercorns, and 1 bay leaf.
4. Add lobster tails and simmer until opaque in center, 8 to 12 minutes depending on weight.
5. Serve hot as an entree or cool and shelled for other recipes.
Grill (2 to 4 lobster tails):
8 tablespoons butter
1 clove garlic, minced
juice of 1 lemon
2. Split tails in two with kitchen shears, keeping the meat in the half shells.
3. Lightly brush meat with mixture of butter, garlic, and lemon.
4. Sear meat-side down on medium-hot grill 3 minutes. Turn and grill shell-side down until lobster meat turns milky white but not dry. 5 to 12 minutes depending on weight.
5. Brush meat again with butter mixture and serve.
1 (8-10 oz.) serves 1.
1 (20-24 oz.) serves 2.
West Australian Lobster Tails
Extraordinarily sweet and tender West Australian Lobster tails come to you in a choice of sizes. One 8-10 oz tail serves 1. One Giant 20-24 oz tail serves 2-3.
4 tails | 8-10 oz ea
8 tails | 8-10 oz ea
1 tail | 20-24 oz
2 tails | 20-24 oz ea
Ordering Information
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