Luscious Cold Water Lobster Tails produce the world's firmest, sweetest lobster.
Seafood from Kansas City Steak Company meets the same high standards as all our meats. So we know you’ll love our succulent, gourmet lobster tails.
Great for grilling, baking, or boiling
Vacuum-sealed to protect taste
2 per vacuum sealed packaged
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
Preparing Lobster Tails
Baked - Thaw tails in refrigerator. Split the shell through the center using a sharp knife. Pull shell apart slightly. Place the tails, split side up, in a pan with 1 inch of water. Put 1 tsp. butter on each tail. Sprinkle each tail with 1 tsp. paprika. Bake in 350-degree oven until meat is solid white.
Boiled - Place frozen tails in enough boiling water to cover them completely. Boil until shells turn orange-red and meat is solid white. If desired, serve with melted or drawn butter.
*The Kansas City Steak Company has carefully selected a wine partner, the Global Wine Company, located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate our wine program. Your wine purchase will be a separate transaction from your purchases on The Kansas City Steak Company website and call center, and will ship separately with respective tax and shipping/processing charges applied. Wine can be purchased only by adults 21 years and older. See shipping information on our website for states served. The Kansas City Steak Company promotions are not valid on wine purchases. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Burnside Road Chardonnay, Sonoma County
With combinations involving "surf & turf" aspects, Chardonnay works best in these situations. While not a 100% match for steaks, if white is called for, the silky fruitiness of Burnside Chardonnay does create an interesting interplay with meat's robust flavors.
Made in a generous style, it’s beautifully balanced, with fresh acidity brightening its creamy lemon custard, toast and hazelnut flavors.
Textbook Chardonnay, Napa Valley
The Textbook snaps into focus when served with plump and juicy shellfish, especially shrimp, scallops and lobster. It also pairs well with mild, delicate poultry, veal and pork dishes.
A creamy texture combines with crisp fruit in this rich, vibrant Chardonnay. It offers tropical and stone fruit notes, with accents that suggest unsalted butter and lemon curd.
Monti Langhe Bianco L'Aura
The Bianco L’Aura will be lovely alongside salads, seafood, poultry or light pork dishes. Scallops and salmon have a satiny texture that will harmonize beautifully with the wine’s richness; leaner fish prepared with butter, cream or olive oil will make a good textural match as well.
Stylish, poised and complex Piemontese white wine with good length and character. The nose delivers scents of melon, fig, pear, toast and vanilla. There’s a lot to enjoy on the palate, including flavors of spiced apple, white peach, nectarine, baking spice and honey.