Sourced in Caribbean Warm Waters, our new addition to Crab Depot gives our crab fans the option to add lobster as a delicious side to crabs. Buttery, plump and perfect for grilling or baking, our Warm Water Tails simply impress! Choose from 2, 4, 6, or 8 quantities. Your flash-frozen tails arrive in a custom seafood container with the exact amount of dry ice for the trip to your front door.
Grill your Tails with Ease!
Warm water tails naturally contain more water in their meat so grilling them with exact timing and temperature ensures cooking out this extra liquid and creating a plump, buttery result. Some chefs select broiling or baking, but grilling adds a smokiness and basting with butter leaves the diner crying out accolades to the chef. Harvested in warm, shallower waters, these spiny lobsters populate areas of the Caribbean from Mexico to Honduras, along the coast of Florida, and even to similar tropical and subtropical regions of Asia. All these regions offer a fresh catch to the home and restaurant chef, but a flash-freezing gives a longer shelf life and cooking calendar convenience.
A frozen lobster tail requires thawing before basting and lighting up the grill. Cooking a tail in a frozen state risks uneven results with a mushy to tough texture. Place the tail in the fridge overnight in a plastic bag that will keep refrigerator odors from seeping into the meat. If you’re spontaneous with your menus, a 30-minute thaw in a bowl filled with cold water should do the trick. Once ready, take a large knife and cut the tail completely in half for the traditional grilling method. Keep the grilling simple. Halving the tail also showcases the cooked meat with the melted butter and spices. Also, be sure to remove the digestive track with a small knife or picking tool. Then it’s time for the basting and grilling. Light up the grill to 400 °F - 450°F., medium high heat. As far as the basting and seasoning, that’s the next step as the grill reaches the ideal temperature.
Some chefs have their own secret concoctions that matches their taste preferences, but you may want to try mixing unsalted butter with minced garlic, fresh ginger, lime juice and zest from the peels that give the mix a citrusy flavor. Shake Jamaican Pepper, thyme, salt, and pepper to liking on the liquid mix and whisk. At this time, the grates to the grill should have warmed and will respond well to an extra virgin olive oil brushing. Then place the tails, meat facing down and grill for 4-6 minutes. Brush the shells with more extra virgin olive oil. Once ready to turn, baste with your Caribbean mix on the meat. Close the grill and let the juices and seasonings, along with the smokiness of the grill transform your translucent tails into an opaque, firm and plump masterpiece. Internal temperatures will read 135 °F - 140°F. Quickly plate and serve. Even though spiney lobsters boast only the tail meat without the cold water’s feature of the claws, the diner will notice more meat yield per like sized tails. Bon Appetit!