Only the finest seafood meets the Kansas City Steak Company's high standards. So we know you'll appreciate these sweet, firm Lobster Tails - wild-caught in the ice-cold waters of Maine.
We love them on their own, smothered in our flavored butters. Or even better — try them paired with our famous Filet Mignons. Already tried them? We'd love to hear what you think.
- Great for grilling, baking, or boiling
- Vacuum-sealed to protect taste
- 2 (5oz) Lobster Tails per vacuum sealed packaged
- Product of USA
- Free Kansas City Steak Book included with each order. Get expert cooking directions, tips, recipes and more
About Add-Ons. These items are offered at a special price when shipped with perishable items valued at $59.95 or more, not including shipping or taxes.
Thaw in the refrigerator overnight.
Oven - Preheat oven to 350°F. Split the top shell lengthwise through the center using a sharp knife or kitchen shears. 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 oven until meat is solid white.
Stove Top - Bring a large pot of water to a boil. Carefully add FROZEN tails. Return to a boil; cook 5 to 6 minutes until shells turn orange-red and meat is solid white. If desired, serve with drawn butter.
Grilling - Thaw in refrigerator overnight. Place the tails shell side down on cutting board, and cut the tails lengthwise in half to expose the meat. Grill the tails shell side down over direct medium heat with lid closed approximately 8 minutes, or until meat is opaque.