Maine Lobster Tails - 4 Pack

• Items ship fresh with ice packs and/or dry ice, may thaw during transit.
• Dry ice may dissipate in transit.
• Do not remove dry ice with bare hands.
• Upon arrival, store in the freezer until ready to be enjoyed.
• Thaw in the refrigerator for 24 hours immediately before use.

To Serve

Lobster Tails – Oven

• Preheat oven to 350° F.
• Crush 30 Ritz or other type of cracker and mix with 4 tablespoons melted butter and 1 tablespoon white wine until mixture begins to hold together.
• Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters.
• Keeping the shells intact, remove the tail meat from the shell.
• Remove the intestinal track from the meat, and carefully insert the meat back into the shell.
• Top each tail with the mixture and bake tails on cookie sheet for approximately 15-20 minutes, until stuffing is a rich golden color.
• Serve with a wedge of fresh lemon.
• Serve and enjoy!

Lobster Tails – Grilled

• Move grill grate to the highest position and pre-heat grill to medium.
• Place each tail shell-side down on grates.
• Grill 4-5 minutes, then turn and grill other side 5-6 minutes.
• Meat will be opaque when done.
• Return lobster tails to shell-side down position on grates, baste with melted butter and lemon juice. You may choose to substitute your favorite grilling sauce for the butter and lemon juice.
• Serve and enjoy!

Lobster Tails – Steamed
Do not thaw lobster tails.

• Boil about 3 inches of water in a pot large enough to hold the number of tails you are cooking.
• Place frozen tails in the boiling water; steam for 15 minutes.
• Remove tails and shake off excess water.
• Split open the underside of tails with a knife, lengthwise.
• Serve with melted butter or lemon juice.
• Serve and enjoy!