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Our Alaskan King Crab legs are from the cold waters of the Bering Sea.
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Our Sea Scallops are so incredibly large, plump and sweet, you'll quickly see why we fell in love wi
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Snow Crab claws make a sweet, succulent appetizer!
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We searched the globe for the biggest, most flavorful jumbo shrimp we could find.
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Once we tasted these incredible cooked, peeled and deveined Large shrimp, it was hard to stop!
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This incredible Maine lobster meat from the claw, arm & knuckle is already cooked.
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Fresh Lobster meat by the pound.

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A complete surf & turf dinner.

Romance Dinner for Two.  It's date night! This perfectly romantic dinner for two includes melt-in-yo
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Stuffed Sole with Scallops & Crab Meat
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Marinated Salmon

Absoutely fabulous!

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A complete seafood feast today!

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Maine Shore Clambake Deluxe.

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Lobster 1-1/4 lb., Steak & Chowder.

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Preparing Lobster Tails

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.

Cooking Lobster Tails On The Grill Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes. Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

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Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

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