About This Product
Indulge in the sweet, succulent flavour of wild-caught Canadian lobster tail — prized for its tender, flaky texture and rich, buttery taste. Harvested from pristine cold waters, these premium lobster tails are perfect for grilling, broiling, or baking.
How to Cook It
- Bring a pot of salted water to a boil, or preheat a broiler/grill.
- Steam, boil, or grill until the flesh turns opaque and firm.
- Serve immediately with lemon and melted butter.
Safe Internal Temperature
| Cut | Internal Temp |
|---|---|
| Shellfish | 74°C / 165°F |
Check with a digital meat thermometer at the thickest part. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Split the shell lengthwise (butterflied) before broiling or grilling so the meat cooks evenly and looks presentable, and pull the tail as soon as the meat turns opaque white — about 60°C/140°F internal — since lobster overcooks and toughens quickly.
A guide from HQ Meats.
