About this Product

These cold-water lobster tails, sustainably harvested from Maine’s pristine coastal waters, embody the essence of New England’s seafood heritage. With a delicate sweetness balanced by a subtle brininess, the meat’s tender, resilient texture offers a firm "snap" when bitten. Wild-caught in traditional traps that prioritize ecological stewardship-no egg-bearing females or undersized lobsters are retained-this premium product reflects Maine’s commitment to sustainable fishing practices. Each tail is hand-selected for quality, ensuring a vibrant red shell and meat that remains succulent even after cooking.

Cooking Recommendations:

Broiling - Butterfly the shell, brush with garlic-herb butter, and broil at 450°F (232°C) for 8–10 minutes until the internal temperature reaches 145°F (63°C).

Sous Vide - Vacuum-seal with butter and thyme, then cook at 135°F (57°C) for 30–45 minutes for a buttery, medium-rare finish. Finish with a quick sear for caramelization. Serve with drawn butter or atop saffron-infused risotto to elevate their inherent flavor.

Maine Lobster

Maine lobster, harvested from the frigid North Atlantic, is celebrated for its sweet, tender meat and luxurious texture-qualities shaped by its cold-water habitat. Unlike warm-water spiny lobsters, which lack claws and have firmer, grainier meat with a brinier flavor, Maine lobsters boast large, meat-filled claws and a tail rich in delicate, buttery flesh. The slow growth in cold temperatures allows Maine lobsters to develop intricate muscle fibers and higher fat content, resulting in a melt-in-your-mouth experience. Spiny lobsters, commonly found in Florida and the Caribbean, rely on tail meat alone and lack the nuanced sweetness of their cold-water counterparts, making Maine lobster the preferred choice for gourmet dishes.