Wild-Caught, Sustainably Sourced
Prized for their rich and buttery flavor, these generously-sized lobster tails come fully cleaned in their shells. Wild-caught lobster is packed with healthy Omega-3 fatty acids, potassium, and vitamins. Serve baked, broiled, steamed or grilled with melted butter, red potatoes, corn, and coleslaw for a classic New England meal.
For years Sunbasket has partnered with a family-run butcher, Rastelli’s, to provide the delicious meats and seafood in our meal kits. We love that their expert butchers care as much as we do about serving meat that is free of antibiotics, hormones, and steroids, and seafood that is sustainable.
In a large pot, bring 1 to 2 inches salted water to a boil. Place a steamer insert in the pot, add the lobster tails, and cover. Steam until the lobster meat is opaque throughout, 8 to 12 minutes.
Heat the oven to 400°F. With kitchen scissors or a knife, cut the upper shell down the center. Place the lobsters on a baking sheet with the sliced shell facing up. Add a little water to the bottom of the pan so the lobsters steam slightly. Cover the flesh with melted butter. Bake until the lobster is opaque throughout and reaches an internal temperature of 140°F, 12 to 15 minutes.
Once the lobster tail is cool enough to handle, if the lobster shell is still whole, squeeze the sides together until the center of the shell cracks. Pull the lobster meat from the shell. Rise off any green tomalley if present. With your fingers or the tip of a knife, remove the digestive tract (it looks like a vein running through the length of the tail). Serve lobster meat with melted butter and lemon wedges.