Jumbo Lobster Tails (Limit 2 Per Customer)

These are big, beautiful whole Caribbean lobsters ranging from 19–28 oz each. Caribbean lobsters are prized for their firm, sweet tail meat and are perfect for grilling, broiling, steaming, or splitting open with butter and seasoning. Sizes are assorted and filled first paid, first served while supplies last. Cooking Instructions If frozen, thaw overnight in the refrigerator before cooking. Steam, boil, grill, or broil until the lobster meat is firm, pearly, and opaque. For best food safety, cook seafood to an internal temperature of 145°F. Do not overcook. Caribbean lobster meat can become tough if cooked too long. Recipe Ideas Garlic Butter Broiled Caribbean Lobster Ingredients: 1 whole Caribbean lobster 3 tbsp melted butter 2 cloves garlic, minced Lemon juice Parsley Old Bay or seafood seasoning Instructions: Split lobster lengthwise. Mix melted butter, garlic, lemon juice, parsley, and seasoning. Brush the lobster meat generously with garlic butter. Broil for 6–10 minutes, depending on size. Cook until meat is firm, pearly, opaque, and reaches 145°F. Grilled Caribbean Lobster with Lemon Butter Ingredients: 1 whole Caribbean lobster 3 tbsp melted butter 1 tbsp olive oil Lemon wedges Garlic powder Salt, pepper, seafood seasoning Instructions: Split lobster lengthwise. Brush meat with olive oil and season lightly. Grill meat-side down for 3–4 minutes. Flip shell-side down and brush with melted butter. Grill another 5–8 minutes until cooked through. Serve with lemon wedges and extra butter. Stuffed Caribbean Lobster Ingredients: 1 whole Caribbean lobster ½ cup breadcrumbs or crushed crackers 2 tbsp melted butter 2 tbsp mayo Lemon juice Parsley Old Bay Optional: crab meat, shrimp, or scallops Instructions: Split lobster lengthwise. Mix breadcrumbs, butter, mayo, lemon juice, parsley, Old Bay, and optional seafood. Pack stuffing over the lobster meat. Bake at 375°F for 12–18 minutes. Finish under the broiler for 1–2 minutes if you want the top browned. Cook until lobster meat is firm, pearly, opaque, and reaches 145°F.