Brazilian Lobster Tail (Frozen)

Wild caught rock lobster tails from the clean deep waters off Brazil, snap frozen within hours of the catch and held under unbroken cold chain all the way to us. The freezing is what makes them worth buying — done fast enough, the flesh comes back from the thaw as firm as it went in.

These are large-grade tails, thick shelled at the top and packed solid with meat. The flesh is dense and sweet with the clean, mineral finish of a deep water lobster, and the yield per tail is high, which is what makes them better value than they look.

Why Choose Our Brazilian Lobster Tails?

• Deep water, wild caught: from Brazil's clean southern Atlantic grounds, never farmed.
• Snap frozen at source: frozen fast to lock in moisture and sweetness, so the thawed meat stays firm.
• Large grade, high yield: thick with meat rather than shell.
• Tail only: no head, no waste — you pay for the part everyone actually eats.
• Easy for beginners: split it, top it, cook it. There is very little to get wrong.

Cooking Methods:

• Garlic vermicelli steamed: butterfly the tail, top with garlic and soaked vermicelli, steam 8 minutes and finish with hot oil.
• Garlic butter pan seared: split lengthways, flesh side down in foaming garlic butter for 4–5 minutes.
• Cheese baked: butterfly, top with mozzarella and bake at 200°C for 10 minutes until golden.
• Steamed plain: 10 minutes, then nothing but melted butter and lemon.

Storage:
Keep frozen at -18°C. Thaw slowly in the refrigerator for the best texture, and never thaw and refreeze. Cook through thoroughly once thawed.

Thick, sweet deep-water tails with the head already gone. Order now and have them delivered to your door.