Instructions for Preparation of: Maine Lobster Tails, Boiled Lobster Tails
Start with thawed lobster tails. Fill a pot with enough water to cover up to 4 tails (seasoning is optional).
Bring the water to a boil and gently put tails in the pot.
Wait for water to reach a slow boil (small bubbles), then reduce heat (set timer for 3-1/2 minutes), and simmer uncovered.
After 3-1/2 minutes, remove all tails from the pot but keep water on stove.
Test just one tail for doneness. Use a knife to cut through the soft underside of the shell, into the thickest part of the tail meat. If it appears completely white with no sign of translucent grayish color, then they’re all ready to serve. If there is still some translucency or the roe (eggs) appears black & shiny, put the tails back in the water for one-minute increments until done (eggs turn a bright orange/red when cooked; if you don’t want to eat them, just rinse off).
Grilled or Broiled Lobster Tails
Insert a long metal skewer lengthwise in each tail to keep it from curling. Then we recommend parboiling before grilling. Drop the tails in a pot of boiling water. When the water returns to a soft boil, reduce heat, set timer for the instructed time and simmer uncovered for the remainder of the time. Remove the tails from the water.
Lay the tails on their back side, with the soft underneath side of the shell facing up. Take a knife and cut through the shell lengthwise down the middle. Prying the shell open, pour melted butter and squeeze lemon juice right into the meat. Grill with the cut side facing up, at medium-high heat or broil on low for the time below or just until done.
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Tail Quantity
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Tail Size
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Par-boil Time
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Grilling or Broiling Time
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2 - 4 tails
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4 - 5 oz.
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2 minutes
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2 - 3 minutes
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Lobster Tails As Prepared On QVC
First, prep your thawed tails. With kitchen scissors or a very sharp knife, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well.
Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell.
Brush lobster meat with melted butter. Broil 5" from heat for 4 minutes. Baste with more melted butter and broil for an additional 3 minutes or until lobster meat turns opaque. Watch closely to avoid overcooking.
Four (4) mouth-watering 4 oz. to 5 oz. Maine Lobster Tails! Our top-selling lobster tail - and for good reason. Maine tails are the sweetest of all the lobster tails because they come from the cold, pure, deep waters of the North Atlantic. Maine lobster tails have a firm texture and a taste that will amaze you, your family and your friends.
Experience the sweet, succulent taste of Maine lobster tails without traveling to New England!
Nutritional Value, per 3 oz. serving (approx. 1.3 servings per 4 oz. tail):
Calories = 83; Calories from Fat = 5; Total Fat = 1.0 g; Saturated Fat = 0;
Sodium = 323 mg; Cholesterol = 61 mg; Carbohydrate = 1 g; Dietary Fiber = 0; Protein = 17 g; Omega-3 = 0.2 g.
