Lobster Tails
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Not eligible for shipping to CanadaSucculent and sweet. Broiled or grilled. You’ll love these tender treasures from the Florida Keys. Shipped frozen. Each tail weighs between 12 – 14 oz. Preparation instructions, Joe’s herb butter and bibs are included.
This package includes
- Lobster Tails
- Joe’s Herb Butter (8 oz. per two orders)
- Each tail weighs approx. 12-14 oz.
Serving Size Options Include
- For 2
- For 4
- For 6
- For 8
- For 10
- Items ship frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store lobster tails in the freezer for up to 2 months.
- Upon arrival, store butter in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- Once lobster tails are defrosted, store in the refrigerator and use within 2 days.
To Serve
- Thaw on countertop for approx. 3-4 hours or thaw in the refrigerator overnight.
- Preheat oven to 375°F.
- Using scissors and gloves, split the shell down the center and half of the way thru the meat.
- Loosen the meat until it is almost completely out of the shell.
- Return the meat into the shell for cooking.
- Score the meat about 3 times (lightly run a knife into the meat in 3 places).
- Melt the herb butter in a saucepan over medium heat, or in the microwave for 2-3 minutes.
- Place the tails on a foil lined baking sheet and brush with the herb butter. Salt and pepper the tails to taste.
- Loosely cover the tails with foil and place the tails in the oven for 10 minutes.
- Check after 10 minutes to see if meat is cooked (meat should be white, if still opaque, cook for another 5 minutes and check again).
- Take tails out of the oven, and place oven on broil.
- Brush again with herb butter and broil in oven for about a minute until butter is bubbly.
- Serve and enjoy!
- Lobster
- Herb Butter – Garlic, Shallots, Lemon Juice, Salt, Black Pepper.
Miami’s World-Renowned Landmark Since 1913
Miami’s World-Renowned Landmark Since 1913
Joseph Weiss – the "Joe" of Joe's Stone Crab – came to Miami from New York City along with his wife, Jennie, in 1913, when his doctors told him that the only help for his asthma would be a change of climate. That year, he opened up a small lunch counter on Miami Beach before it was even a city, and in 1918 they bought a bungalow near the beach, moved into the back, set up seven or eight tables on the front porch, cooked seafood in the kitchen, and called it Joe's Restaurant.
In 1921, Joe brought in a Harvard ichthyologist, who mentioned that he should try cooking up the area’s plentiful stone crabs – which were abundant but nobody was eating. He took a chance and added them to the menu, and – lo and behold – they were delicious, and have been the restaurant’s signature dish since then.
For more than 100 years, no visit to Miami has been complete without stopping in at Joe's Stone Crab. From the beginning, it has always been the love of food, family, and friends that has brought in customers and kept them coming. Again and again, Joe's owners and employees credit the restaurant's success to its family solidarity. They're referring not only to the Weiss family, of which Jo Ann is the third generation; her children, Stephen and Jodi, the fourth; Stephen’s daughter, Julia; and Jodi's children, Jessica, Lauren, and Blake, the fifth; but also to the extended family of Joe's employees, many of whom have been with Joe's for as long as fifty years.
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