Shuck’s Frozen Lobsters Tails

$21.99 pkg of 2 tails

SKU: FR105 Categories: ,


Enjoy these wild-caught raw in-the-shell Maine lobster tails. About 3-4 oz each, these tails are perfect for grilling, cooking in the oven, or steaming.

These are shipped frozen and kept cold in the box, but will have begun to thaw by the time they reach you. Do not re-freeze. Cook on the day you receive them.

Additional information

Weight .65 lbs
Dimensions 9 × 7 × 2 in


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As a defense mechanism, Lobsters can release or throw their claws (and also grow them back). Most likely, the lobster dropped its claw in transit. You may cook and eat the claw (make sure it has not spoiled) as though it were still attached.

The important factor in keeping live lobsters is temperature. We recommend that the lobster be stored in the crisper drawer of your refrigerator. If your lobster was shipped, or packed to travel, you can use some of the seaweed in your package to cushion and cover the lobsters. Optionally, you can add a small damp cotton towel to the drawer to keep the environment moist (not drenched). Under no circumstances should you place the lobsters in standing water of any kind.

It’s always best to get your live lobsters the same day they are going to be cooked. Once out of water, hard shell lobsters have a life expectancy of 24 to 36 hours, and soft shells can live anywhere from 2 to 12 hours. Obviously, these are estimates, not guarantees.

A soft shell lobster is a lobster that has, as a normal function of its growth, shed its shell. This tends to happen sometime in early- to mid-summer. Most soft shell lobsters have typically become hard shell by November or December. During this period, known as soft shell season, hard shell lobsters are still available (though less plentiful). Soft shell lobsters generally contain less meat per pound than hard shells, though that meat is a bit sweeter and more tender. Soft shells are not recommended for travel, nor can we ship them, as their life expectancy is much shorter out of water.

Of course this depends on a lot of factors. Just as a guideline, you could serve two small (1 lb.) or medium (1¼ lb.) lobsters per adult as a main course. You could serve one large (1½ lb. or larger) lobster as a main course. Or skip the sides and dessert, and add a lobster!

Yes, we will happily steam your lobsters for you, at a small additional charge (for orders of a typical quantity). In store, last call for hot pick-up is 5:00 PM. We can also half-cook your lobsters, which will cut down your cooking time and allow you to serve them hot.

The most common preparation is to simply steam the lobsters. You’ll find instructions here in our recipe section.

At the very least, you’ll need some heavy-duty nutcrackers. We also use specialized tools to get at the meat once the shell is open. We also recommend keeping a mug of broth nearby so you can give the meat a quick rinse before you dunk it in butter or vinegar. You’ll find everything you need in our shop.

That is the tomalley, or liver of the lobster, and it’s delicious. If you are not a connoisseur of tomalley, simply rinse it off.

You have a female lobster that is starting to form eggs (or roe). They are edible and, like the tomalley, are considered a delicacy. If you are not interested in eating them, you can remove them with your fork or simply rinse them away.

We cannot guarantee the life span of a lobster. However, our hearty hard shell lobsters tend to live an average of 24 to 36 hours out of water, and we always pack lively lobsters for shipment (we want you to have a nice dinner, too!). In the rare case a hard shell lobster dies while in transit, you can still cook and eat it within 12 hours of death, as long as it has been kept refrigerated (Lobsters are kept sufficiently cold in our insulated packaging under normal conditions). We enclose a shipment instruction sheet that will give you more information on how to determine if a lobster has spoiled. It is very rare that a lobster we ship you is not edible.

Your lobsters are packed in expanded polystyrene foam coolers (which don’t contain any ozone-depleting CFC’s), with a corrugated printed box around it. We use gel ice unit(s) and seaweed to maintain temperature and moisture. Please note that during certain periods in the spring, seaweed is spawning and may not be suitable for use. Also, during winter storms, it may become too hazardous to harvest the seaweed.

Most seafood—if stored in proper conditions—can be held for a couple of days, depending upon the harvest date. This is where it helps to have a good relationship with your seafood dealer, to be sure of the freshness of your fish!

There are several factors that go into the storing of each type of seafood. In general, the best way to keep most seafood is buried in ice with the melt water drained off. If we’re trying to keep fish fresh at home, we typically put the plastic-wrapped (watertight) package in a bowl of ice in the fridge. If we are trying to keep shellfish (such as mussels, clams, oysters, or hard-shell clams) we’ll ring out a wet towel and place it over a bowl containing the shellfish, and put the bowl either in the fridge or packed into a cooler, sitting on a bed of ice. The most important factor is a cold temperature, but it’s also important not to allow the shellfish to sit in fresh water. It also seems to help to allow a bit of airflow around the shellfish, so don’t pack mussels or clams, etc. in airtight plastic.

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