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Wild Caught From the coasts of South America, these Wild Caught Brazilian Lobster Tails have a thinner shell than their cold water cousins. Known to have a denser meat, these warm water Brazilian Lobster Tails are hearty and delicious.
Preparation Time:15 Minutes
Preparation Instructions: Keep frozen until ready to prepare. Defrost under refrigeration for 24 hours or under cool water until thawed.
Broil: Preheat broiler. Split top side of tail lengthwise 1/2 way through meat of tail. Gently spread shell open and pull meat out of shell slightly keeping tail end attached to shell. Place on baking sheet. Lightly oil or use clarified butter to coat tail and season as desired. Broil tail for 7-12 minutes, or until meat is opaque in color. Let stand 2-3 minutes before serving.
Bake: Follow lobster tail preparations as noted above, season and bake at 400 degrees in preheated oven for 10 -15 minutes.
Stovetop: Bring a large stockpot of water to a boil. Add 1-2 tablespoons of salt to water. Split top side of tail lengthwise, 1/2 way through meat of tail. Gently spread shell open and pull meat out of shell slightly keeping tail end attached to shell. Add tail to water and bring back to a boil. Let boil 1 minute for each ounce of meat. (8 ounces should come to 8 minutes). When done remove from water and let drain of excess water. Let stand 2 - 3 minutes before serving.**Tip: to prevent tail from curling while cooking, place a skewer down the middle of the tail meat, length wise.
These are great! Nice, meaty tails
Rastelli Direct™ products are vacuum-sealed to preserve taste, flavor and freshness. These items are then placed in a re-sealable outer bag for convenient storage, freezer-burn prevention and extended shelf-life. Our products are delivered to your doorstep frozen in a reusable styrofoam cooler with dry ice.
** Please refer to your FedEx/UPS tracking number for actual delivery date. This is located in the Order Shipment Confirmation email you receive when your order ships.
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Ingredients:2 frozen 8 oz. lobster tails
2/3 cup champagne or sparkling white wine
2 scallions, finely minced
1 teaspoon of salt
Pinch of black pepper
2/3 cup heavy cream
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
Directions:Rinse lobster tails. In large skillet, combine cleaned tails, champagne, scallions, salt and pepper. Bring to a rolling boil. Reduce heat and simmer for 12-15minutes. When done remove tails and set aside. In same skillet add heavy cream. Return to a boil and reduce to 1/3 cup. Remove from heat. Wire whisk butter 1 tablespoon at a time and finish with fresh chopped parsley. Plate tails and spoon sauce over top and serve.
Serves: 4Prep Time: 30 minutes
Ingredients:1 tablespoon Dijon mustard
3 tablespoons seasoned rice vinegar
2 1/2 tablespoons fresh orange juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 large shallot, minced
1 teaspoon (packed) grated orange peel
1 large yellow bell pepper
1 large red bell pepper
2 8 ounce uncooked lobster tails (thawed, if frozen)
12 ounces small green beans, trimmed
1 large white-skinned potato, cut into 1/2-inch pieces
1 large ear fresh corn
10 cups mixed baby greens (about 5 ounces)
Directions:Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper.
Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl.
Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture.
Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper.
Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.
Serves: 2Prep Time: 30 minutes
Ingredients:1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 8oz lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Directions:Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
*Available at Asian markets and in many supermarkets.
Rastelli Direct’s “Meal 4 A Meal” Program launched in May of 2012 with a mission to provide meals as well as financial support to Food Banks throughout the US.
To learn more about our unique community reinvestment program and how you can be a part of this campaign, click here.
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