Lobster Tails

American lobster is caught on the coasts of New Brunswick and New Scotland. Special attention is paid to protein content. The higher the protein level, the better the quality of the lobster meat.

American lobster has a reddish color and mildly flavored flesh. The flesh is made tender and juicy by the lobster's diet of mollusks.

Chef's Advice

Heat a skillet over medium-high heat. Add a generous amount of butter or a mix of butter and olive oil. The butter adds flavor, while the oil prevents the butter from burning.

Once the butter is melted and starts to sizzle, add the lobster tail. Place the lobster meat side down in the pan. Cook for about 4-5 minutes until the underside is golden brown.

Then, flip the lobster tail over and continue cooking. At this stage, you can add extra flavorings like minced garlic, a squeeze of lemon juice, or a sprinkle of your favorite herbs. Cook for another 4-5 minutes, or until the lobster is cooked through. The meat should be opaque and firm to the touch.

Be careful not to overcook the lobster, as it can become tough and rubbery. Once cooked, remove the lobster from the pan and let it rest for a couple of minutes. Serve it with the pan juices drizzled over the top, along with your choice of sides.

Origin

CANADA

Typology

American lobster

Packaging

90 gr approx.