Caribbean Rock Lobster Tails
Wild-caught Caribbean spiny lobster tails (Panulirus argus), frozen raw in the shell. These are the largest grade available — individual tails weigh between 140g and 250g depending on the variant selected. The shell is a distinctive reddish-brown marked with cream-coloured spots, and the meat inside is firm, white, and naturally sweet with a clean, buttery richness. Unlike Atlantic or European lobster, spiny lobster has no front claws — all the meat is concentrated in the tail.
Rock lobster is a staple of professional kitchens across Southern Europe, the Caribbean, and the Americas, prized for its versatility and the quality of its tail meat. It takes well to grilling, butter-poaching, oven-baking, and steaming, and works equally well served simply with lemon and melted butter or as the centrepiece of a thermidor, bisque, or pasta dish. The tails can also be split and served cold as part of a fruits de mer platter. This is a wild product, so shell patterns and colouring may vary between tails.
Producer: Wild-caught in Caribbean waters using pot and trap methods. The lobsters undergo a 24-hour freshwater purification process after harvest before being frozen.
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.
Allergens: Crustaceans (lobster).
Wild-caught Caribbean spiny lobster tails (Panulirus argus), frozen raw in the shell. These are the largest grade available — individual tails weigh between 140g and 250g depending on the variant selected. The shell is a distinctive reddish-brown marked with cream-coloured spots, and the meat inside is firm, white, and naturally sweet with a clean, buttery richness. Unlike Atlantic or European lobster, spiny lobster has no front claws — all the meat is concentrated in the tail.
Rock lobster is a staple of professional kitchens across Southern Europe, the Caribbean, and the Americas, prized for its versatility and the quality of its tail meat. It takes well to grilling, butter-poaching, oven-baking, and steaming, and works equally well served simply with lemon and melted butter or as the centrepiece of a thermidor, bisque, or pasta dish. The tails can also be split and served cold as part of a fruits de mer platter. This is a wild product, so shell patterns and colouring may vary between tails.
Producer: Wild-caught in Caribbean waters using pot and trap methods. The lobsters undergo a 24-hour freshwater purification process after harvest before being frozen.
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.
Allergens: Crustaceans (lobster).
Original: $37.90
-70%$37.90
$11.37Description
Wild-caught Caribbean spiny lobster tails (Panulirus argus), frozen raw in the shell. These are the largest grade available — individual tails weigh between 140g and 250g depending on the variant selected. The shell is a distinctive reddish-brown marked with cream-coloured spots, and the meat inside is firm, white, and naturally sweet with a clean, buttery richness. Unlike Atlantic or European lobster, spiny lobster has no front claws — all the meat is concentrated in the tail.
Rock lobster is a staple of professional kitchens across Southern Europe, the Caribbean, and the Americas, prized for its versatility and the quality of its tail meat. It takes well to grilling, butter-poaching, oven-baking, and steaming, and works equally well served simply with lemon and melted butter or as the centrepiece of a thermidor, bisque, or pasta dish. The tails can also be split and served cold as part of a fruits de mer platter. This is a wild product, so shell patterns and colouring may vary between tails.
Producer: Wild-caught in Caribbean waters using pot and trap methods. The lobsters undergo a 24-hour freshwater purification process after harvest before being frozen.
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.
Allergens: Crustaceans (lobster).
