Marky's | Salmon & Seafood | Lobster Tails Raw - Shelled and Flash Frozen
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Lobster Tails Raw - Shelled and Flash Frozen

SKU: 060533
6.4 oz. In Stock
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Lobster Tails Raw - Shelled and Flash Frozen description:

Lobster Tails Raw - Shelled and Flash Frozen, 2 x 3.2oz.
by Rougie, Canada, Vaccuum Packed

Harvested in North East America, this lobster is of the best quality. Raw meat is expertly detached using High Pressure Process resulting in higher yield. Flash-Frozen promptly after harvest it is fresher than fresh. Already deveined, the tails are vacuum-packed in detachable boilable bags.

Advantages of the HPP Lobster:

  • processed from 1.5lb hard-shell live North Atlantic lobsters (Spring and Fall catch seasons)
  • lobsters are humanely stunned and raw meat is expertly detached using High Pressure Process, resulting in 27% yield; tail is deveined
  • raw lobster meat is manually extracted from shell
  • raw lobster meat is tender, ultra-fresh with a unique sea salt flavor
  • versatility of use: carpaccio, ceviche, sushi, seared, poached, oven baked etc...
  • boilable vacuum packs go directly from freezer to hot water/circulator for easy thawing or sous-vide cooking
  • portion control, no market price fluctuations and year-round availability

Lobster Tails from Rougie

Shelled, frozen lobster tails from Rougie, Canada, are available for sale at Marky’s almost all year round. Let’s see what you’re going to buy here.

  • The tail is the meatiest part of the 1.5 lb. North Atlantic lobster.
  • After the raw meat is extracted from the shell by hand and deveined, it undergoes the High Pressure Processing (HPP), the safe method of sterilizing food. So, if you’re looking for the recipe for how to prepare lobster tails, you can confidently skip the step describing how to shell the lobster. The Rougie experts have done this for you.
  • The tails are flash frozen right after harvest. That’s why the meat remains smooth and tender and keeps its original sea flavors after you thaw it and cook it as you like.
  • The processed tails are sealed in boilable vacuum packs. And this is our answer to how to boil lobster tails. You just take them from the freezer and carefully put them packed right into hot water for easy and fast sous-vide cooking. Or for easy, fast, and safe thawing.

How to Cook Lobster Tails without Stress?

You’re ordering the lobster tails that are 100% ready for the pot. Here are four most popular ways to cook them: boiling, steaming, grilling, and baking.


Boiling an average lobster tail takes about one minute. However, in hot water, the meat may lose its special briny flavors. To avoid this dilution of flavors, add some salt to boiling water.

Parboiling is another safe way to pre-cook the lobster meat before grilling it so that it will get cooked evenly.


You can also cook the lobster using high-heat moist steam. One-ounce tail will need 45-60 seconds to become firm and pinkish-white, that is ready.

You need no special appliance. Just place a steamer basket on top of a pot with water. As you bring water to a boil, the steam will form. At this moment, you can add the lobster and cover. Mind the cooking time.


How to grill lobster tails? Even if you’ve never grilled anything, you’ll nail it. Grilling the lobster tail takes 10-15 minutes in total, depending on the size.

Before cooking, clean the grill and then grease it with olive oil. Pre-heat the grill to 350°F-400°F. 

Brush the lobster tails with butter, sprinkle with spices, and place them on the grill. Don’t forget to flip in five-seven minutes.


Baking guarantees the most delicate texture and preserves the salty savor of the lobster meat. The temperature in the oven is consistent, so the meat will be cooked gently and evenly.

Better bake the tails in a small amount of water or wine for two-three minutes per ounce to get the sumptuous result.

What’s the best way to cook lobster tails? It depends on your preferences for the texture and flavor of seafood. So, listen to your taste buds and choose what’s best for you.

Still, there’s an opinion, and it’s not only ours, that baked lobster tails will impress and satisfy everyone – from a beginning gourmet to a seasoned seafoodie. This treat is impressively simple to cook and satisfyingly delicious to eat.

Here’s the ten-minute recipe.

Gourmet Recipe: Baked Lobster Tails with Paprika and Lemon
(Two yields. One tail per person.)   


  • 2 whole lobster tails
  • 1/2 c. butter, melted (keep it warm)
  • 1/2 tsp. paprika
  • 1 lemon, cut into wedges, for juice and garnish
  • ground white pepper, to taste
  • salt, to taste


  1. Preheat the oven to 450°F.
  2. Place the lobster tails on the baking sheet. Season with the paprika, white pepper, and salt.
  3. Bake for 7-12 min., depending on the size of the tails. The ready lobster meat is opaque-white. The top may become slightly browned.
  4. Carefully remove from the oven. Transfer on the plates.
  5. Serve each tail with a spoon of warm melted butter and lemon wedges. (You may squeeze some and sprinkle the lobster tails with the lemon juice.)
  6. Enjoy with your favorite champagne or white wine.
Quantity in stock: Available for sale
Net weight: 6.4 oz.
Manufacturer: Rougie
Packaging: Vaccuum Packed
Shipping: Product is perishable and will be shipped via FedEx Priority Overnight
Storage Type: FROZEN for 2 years
Origin: Canada


This product is perishable and will be shipped by Overnight Shipping.

Approximate shipping time is 1 business day.

If you place the order now (before 2:00 PM EST), the closest possible date to receive your order is tomorrow, Thu, July 9th, 2020.

All rates and conditions are available in our Shipping & Handling Policy