Wild Caribbean Rock Lobster Tail - 1 Tail
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- One raw, wild rock lobster tail in its shell (choose your weight)
- Split it lengthways, brush with garlic butter and grill for 5–10 minutes
- With a good sauce, a 100g tail is a fair serving; for a main, go bigger
Rock lobsters (Panulirus argus, also called spiny lobster or langouste) have no claws, so all the meat sits in one substantial piece in the tail. Ours come from the Caribbean, usually the Bahamas or Nicaragua, and are caught in pots and traps.
No claws means less theatre, and a great deal less wrestling. If it's the full red-lobster-on-a-platter moment you're after, buy a whole one. If it's dinner, buy these.
How to cook rock lobster tails
Grill or barbecue: defrost, then cut in half lengthways with a heavy knife, leaving the tail fan intact. Brush with garlic butter, season and grill flesh side up for 5–10 minutes depending on size, until the meat is white all the way through.
Out of the shell: dip the defrosted tail in boiling water for about 2 minutes, cool, cut along the soft underside with scissors and lift the meat out. Then pan-fry in butter.
Storage and defrosting
Keep frozen. Defrost overnight in the fridge, cook within 24 hours and don't refreeze.
Questions
Is it raw or cooked?
Raw.
How do I know when it's done?
Cut into the thickest part: it should be white all through, not translucent.
How much per person?
100g with a rich sauce, 150–200g as a main.
What are the allergens?
Crustaceans and sulphites (E223).
How you've been using our Caribbean rock lobster tails...
"I was nervous to cook my first lobster tails, but I really shouldn't have been. Split down the middle (leaving the tail fan intact), doused in garlic butter with some salt and pepper and they were incredible on the BBQ."
"They were great cooked in the grill for a surf and turf weekend."
Try something new
Product Details
- One raw, wild rock lobster tail in its shell (choose your weight)
- Split it lengthways, brush with garlic butter and grill for 5–10 minutes
- With a good sauce, a 100g tail is a fair serving; for a main, go bigger
Rock lobsters (Panulirus argus, also called spiny lobster or langouste) have no claws, so all the meat sits in one substantial piece in the tail. Ours come from the Caribbean, usually the Bahamas or Nicaragua, and are caught in pots and traps.
No claws means less theatre, and a great deal less wrestling. If it's the full red-lobster-on-a-platter moment you're after, buy a whole one. If it's dinner, buy these.
How to cook rock lobster tails
Grill or barbecue: defrost, then cut in half lengthways with a heavy knife, leaving the tail fan intact. Brush with garlic butter, season and grill flesh side up for 5–10 minutes depending on size, until the meat is white all the way through.
Out of the shell: dip the defrosted tail in boiling water for about 2 minutes, cool, cut along the soft underside with scissors and lift the meat out. Then pan-fry in butter.
Storage and defrosting
Keep frozen. Defrost overnight in the fridge, cook within 24 hours and don't refreeze.
Questions
Is it raw or cooked?
Raw.
How do I know when it's done?
Cut into the thickest part: it should be white all through, not translucent.
How much per person?
100g with a rich sauce, 150–200g as a main.
What are the allergens?
Crustaceans and sulphites (E223).
How you've been using our Caribbean rock lobster tails...
"I was nervous to cook my first lobster tails, but I really shouldn't have been. Split down the middle (leaving the tail fan intact), doused in garlic butter with some salt and pepper and they were incredible on the BBQ."
"They were great cooked in the grill for a surf and turf weekend."
- Wild
- Raw
- Bahamas
- Pots & Traps
