Cooking Guide: MAINE LOBSTER TAILS & MEAT (HIGH PRESSURE PROCESSED)

Cooking & Preparation Instructions

Note: This product may arrive either as raw lobster tail meat (shell removed) or as raw HPP lobster tails still in the shell. The cooking process is the same for both. If your lobster is in the shell, follow the removal steps below before cooking. You may cook the meat immediately after thawing or store it in the freezer until use (see expiration date on packaging).

How to Remove Meat From HPP Lobster Tails (If Your Product Includes the Shell)

High-pressure processing (HPP) naturally separates the shell from the meat, allowing for clean, easy extraction.

1. Ensure the lobster tail is fully thawed (see Thawing Instructions below).

2. Hold the tail firmly with both hands, shell side facing up.

3. Gently squeeze the sides of the shell — the HPP process breaks internal membranes, helping it release.

4. Starting at the wide end, slightly pull apart the shell segments.

5. Slide your thumb underneath the meat and lift it out in one whole, intact piece.

6. Remove any small shell fragments or the digestive vein if present.

Tip: If any part feels stuck, rotate the tail slightly — the shell should loosen easily.

If your product is meat-only, simply skip this section.

Thawing Instructions

1. Line a large plate or tray with paper towels.

2. Remove the frozen lobster tail meat (or HPP tails in-shell) from the packaging.

3. Place the lobster in a single layer on top of the paper towels.

4. Refrigerate for 6–8 hours, or until fully thawed.

Note: Thawing time may vary depending on quantity and refrigerator temperature.

⚠ Food Safety Reminder:
Never thaw raw lobster meat at room temperature.

Cooking Instructions (Must Be Fully Cooked Before Eating)

Your lobster tail meat is raw and must be cooked to an internal temperature of 140–145°F (60–63°C) until fully opaque.

To Butter-Poach:

1. Melt 8 oz unsalted butter over low heat.

2. Stir in 2 tbsp Prime Blend Seasoning or your preferred seafood seasoning.

3. When the butter is warm (not bubbling), add 16oz (1lb) of thawed lobster tail meat.

4. Poach gently for 3–5 minutes, spooning butter over the meat until fully opaque.

To Sauté:

1. Heat 1–2 tbsp butter or oil in a skillet over medium heat.

2. Add thawed lobster tail meat in a single layer.

3. Cook 2–3 minutes per side, until firm and opaque.

To Grill or Broil:

1. Brush meat lightly with butter or oil.

2. Grill or broil 1–2 minutes per side, just until opaque.

To Sous-Vide:

1. Set water bath to 140°F (60°C).

2. Place tail meat in a sealed bag with a few tablespoons of butter.

3. Cook 20–25 minutes, then finish with a quick butter baste or light sear if desired.

⚠ Important Notes:

• Do Not Overcook: Tail meat becomes firm if cooked too long.

• Cook only until fully opaque for best tenderness.

• Serve immediately.

Serving Instructions

Serving Suggestions (Warm):

• Toss in warm butter and seasoning.

• Serve with lemon wedges.

• Add to pastas, risottos, lobster rolls, grain bowls, or surf & turf plates.

Serving Suggestions (Cold):

Once cooked and chilled, lobster tail meat can be used in:

• Cold lobster salads

• Lobster rolls

• Seafood platters

(Do not consume raw — must be cooked first.)

Storage and Consumption

• Keep thawed, raw lobster meat refrigerated at 40°F (4°C) and cook within 1 day.

• Do not refreeze after thawing.

• Cooked lobster meat should be consumed within 2–3 days.

Nutrition Facts (approx. per 3oz raw tail meat)

Calories ~70, Total Fat 0.5g, Sat. Fat 0g, Cholesterol ~90mg, Sodium ~200mg, Total Carb. 0g, Fiber 0g, Total Sugars 0g, Protein ~14g.

Ingredients: 100% Maine Lobster (contains shellfish). Product of USA.

Lobster is a lean source of high-quality protein, naturally rich in omega-3 fatty acids, vitamins, and essential minerals — delivering a clean, sweet, premium flavor in every bite.

Please review our Seafood Safety Guidelines