Canadian Wild Caught Lobster Tails: 4oz

Canadian Wild-Caught Lobster Tails | 4oz | Atlantic Canada | Flash-Frozen | Beretta Farms The sweet, firm lobster tail that Atlantic Canada is known for — individually portioned, flash-frozen at peak freshness, and delivered to your door. Beretta's Wild-Caught Lobster Tails are sourced from Homarus americanus — the true Atlantic lobster — harvested from the cold, clean waters of the Maritime fisheries, processed from live specimens, and brine-frozen to lock in flavour and texture. Each tail is then glazed to protect quality during frozen storage. The result: a tender, translucent white flesh that turns firm and succulent when cooked, with the characteristic sweetness of genuine Atlantic lobster. Available as a single tail, 4-pack, or 6-pack. Frozen shelf life up to 2 years. Why Atlantic Canadian Lobster Atlantic Canadian lobster — Homarus americanus — is considered the gold standard of the species. The cold Maritime waters produce lobster with a distinctly sweet, clean flavour and firm texture that warmer-water lobster can't match. Canada's Maritime lobster fisheries are among the most carefully managed in the world, with seasonal harvesting limits, size restrictions, and conservation measures that protect the stock and the flavour quality it produces. How to Cook Lobster Tails Thaw first: Always defrost in the refrigerator overnight before cooking. Do not cook from frozen — the shell acts as an insulator and produces uneven cooking. Broiled (recommended for a restaurant-quality result): Using kitchen scissors, cut along the top of the shell lengthwise from the open end to the fin. Gently lift the meat out and rest it on top of the shell (butterfly style). Brush generously with melted butter, season with salt and a touch of garlic. Broil on high, 4–6 inches from the element, for 5–8 minutes until the flesh is opaque and firm throughout and the internal temperature reaches 145°F (63°C). Do not overcook — lobster tail toughens quickly past this point. Steamed: Add 2 inches of salted water to a pot, bring to a boil. Place tails in a steamer basket over the boiling water, cover, and steam for 5–6 minutes per 4oz tail. Done when the shell is bright red and the flesh is opaque. Grilled: Split the tail lengthwise, brush with butter and season. Grill flesh-side down over medium-high heat for 4–5 minutes, flip shell-side down and finish for 2–3 minutes. The shell chars slightly — that's correct. Serve: Drawn butter is the classic pairing — melt unsalted butter slowly until the milk solids separate, skim, and serve warm alongside. A squeeze of fresh lemon and fresh tarragon or chives finish it. For surf and turf, pair with a Beretta bone-in ribeye or striploin — the lobster's sweetness against the aged beef is the combination. Product Details: 4oz per tail | Single, 4-pack, or 6-pack Wild-caught Homarus americanus | Atlantic Canada Processed from live specimens Brine-frozen and glazed at peak freshness Frozen shelf life: up to 2 years at 0°F (-18°C) Beretta's Wild Caught Lobster Tails are delivered frozen to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton