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Sweet and mild with just a hint of briny bite, Lobster is always a hit! Baked, fried, grilled, boiled, or steamed, no matter what method of cooking you apply, the results are guaranteed to be delicious when you start with our premium lobster! Offering an excellent selection of tempting options, you’ll find everything from whole lobster tail to classic French rillettes.
1 - 7 of 7 products:
Buy delicious lobster tails imported from Brazil and enjoy their full flavor
from Brazil by
Our lobster tails are imported from Brazil and are incredibly tender and full of flavor.
5 out of 5 stars rating (2 reviews)
Lobster Tails - Canadian Cold Water
from Canada by
Succulent Canadian cold water lobster tails, specially frozen.
Lobster, Mackerel, Scallop, Trout Rillettes Sampler
from France by Groix & Nature
A tasty assortment of gourmet canned seafood including lobster mackerel, scallop and trout rillettes.
Lobster Tails - Shelled, Flash Frozen
from Canada by Rougie
Premium raw lobsters from North America, flash-frozen and packaged in bags ready for boiling or sous vide.
4 out of 5 stars rating (3 reviews)
This product is currently out of stock. Request a Back In Stock Notification.
Raw Naked Lobsters - Flash Frozen
from Canada by
Fully de-shelled, flash-frozen raw whole raw naked lobster - cleaned and ready to cook.
This product is currently out of stock. Request a Back In Stock Notification.
Raw Naked Canadian Lobsters
from Canada by Rougie
Raw and succulent tails and claws, derived from Blue Lobsters using state-of-the-art shelling methods.
This product is currently out of stock. Request a Back In Stock Notification.
Lobster Meat Ravioli - Fresh Frozen Pasta
from United States
Filled to the brim with a luxurious flavor-packed lobster filling, these little pillows of perfection lend themselves to a wide range of flavor pairings.
This product is currently out of stock. Request a Back In Stock Notification.

About Our Gourmet Lobster

How to Cook Lobster Tail

Perfectly cooked lobster is one of life's greatest pleasures, but for the uninitiated, cooking your first one can be a little intimidating. For those averse to cooking live lobsters, opt for the tail instead. It’s a little easier and less scary for those delving into cooking crustaceans for the first time. There are many ways to cook lobster tail; the most popular include: boiling, steaming, grilling, baking, and broiling. The tail is considered the prize section thanks to its abundant amounts of meat, and when dipped in nothing more than some melted butter promises sheer culinary bliss.

Defrost - Either overnight in the refrigerator or in a bowl of cold water. The first step in cooking lobster is to thaw it out!

Clean - Once thawed, rinse and dry the exterior of your lobster tail to ensure everything is well cleaned. Then, using a paring knife, run your blade down the center of the tail. Beneath the shell is the digestive tract and should be removed before cleaning. Roe (eggs) are also a good thing to watch out for. Found near the top of the tail; be sure to carefully inspect for that, cleaning and washing away any if found.

Cook - Still in the shell, the tail can be cooked in a myriad of ways. Leaving them in-shell is recommended for more intense cooking methods like boiling, steaming, and grilling; to protect the tender meat from overcooking and add extra flavor. You can also prepare your tail by removing the meat either partially or completely from the shell, seasoning, and then cooking. We recommend using less intense cooking methods like poaching or baking if you plan to expose the meat directly to your heat source.

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