CARIBBEAN ROCK LOBSTER TAILS
SIZE - XXL (140- 170g Per Tail)
Hand-picked for its exceptional quality, our Rock Lobster boasts succulent medium-firm flesh, a rich, buttery texture, and a sweet, clean flavour. Sourced from the tropical Caribbean waters, these wild-caught lobsters inhabit rocky coastal areas at depths of up to 200 metres.
The lobsters are harvested using environmentally responsible pot and trap methods, holding MSC certification for sustainable seafood. Following capture, they undergo a 24-hour purification process in fresh water to ensure optimal quality and freshness.
Rock Lobster is straightforward to prepare, suitable for both novice and experienced cooks alike. The meat works well across various cooking methods and dishes.
Please note: This is a wild product, so shell patterns may vary from the photograph shown.
Size
Our Rock Lobster Tails are the largest grade available, making them scarce and a premium product. Individual Tail Sizes are between 140g and 170g, each a generous single portion.
Storage
Keep frozen at -18°C until the expiry date on the packaging, or refrigerate for up to 24 hours before cooking.
DELIVERY INFO
"We strive to ensure all orders are delivered swiftly and efficiently, reflecting our commitment to quality and customer satisfaction.”
Orders placed before 2 PM (Monday to Friday) are eligible for same-day dispatch, unless you choose a specific future delivery date during checkout.
We use reliable third-party express courier services and high-quality insulated packaging. However, delays can occur, so we package items to ensure they remain in excellent condition.
If you need your delivery on a specific day, please mention this in the notes section on the checkout page. We may advise alternative options, such as dispatching your order a day earlier to ensure timely arrival.
All items leave our facility in perfect condition with a good use-by date. Please consider this when selecting your delivery date. Once dispatched, the package is under the responsibility of our couriers, making it difficult to change the delivery address or expedite delays.
We do offer Saturday delivery, but please note that our couriers do not operate phone support at weekends, and our customer service is closed. For time-sensitive deliveries, we recommend choosing a weekday to allow us to address any issues promptly.
Further delivery details and shipping rates can be found here
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PREPARATION
Removing flesh from shell
Briefly blanch the tails in boiling salted water for 2 minutes, then plunge into iced water. Once cooled, use sharp scissors to cut away the thin underside shell where it meets the thicker outer shell. Carefully lift out the flesh in one piece and remove the dark vein if visible.
Shell-on cooking
For most dishes, split the tails lengthwise with a sharp knife before cooking. This makes them easier to cook evenly and eat.
Grilling
Preheat grill to high. Split tails lengthwise, brush flesh with butter or marinade if desired, then grill flesh-side up for 6-8 minutes.
BBQ
Split tails lengthwise, brush with butter or marinade if preferred, then place shell-side down on the cooler part of the barbecue for 6-8 minutes.
Butter poaching
Create a butter emulsion by whisking 100g butter piece by piece into 100ml simmering water. Keep at 60-70°C and poach the removed flesh for about 5 minutes, turning every 1-2 minutes until opaque throughout.
ROCK LOBSTER THERMIDOR
Serves 2
Remove the flesh from the shells using the method above and cut into 8-10 pieces.
For the sauce, gently cook 1 peeled, diced Roscoff onion until softened. Add 100ml white wine and 200ml fish stock, then reduce by half. Stir in 200ml double cream and 2 teaspoons Dijon mustard, reducing by a third. Add 50g grated cheddar and fresh chopped parsley. Remove from heat and whisk in 1 egg yolk.
Fold the lobster meat into the sauce until well coated. Spoon the mixture evenly into the empty shells, then spoon over any remaining sauce. Top with 30g grated Parmesan and grill on high heat for 8-10 minutes until golden.
The sweet, delicate flesh of rock lobster can be enjoyed hot or cold as part of a classic fruits de mer platter, or incorporated into buttery pasta dishes such as pappardelle or ravioli.
WINE PAIRINGS FOR ROCK LOBSTER
FISH & CRUSTACEA
