Island Queen Lobster Tail

Approx. 160g per piece, price per kg


  • Individually Quick Frozen
  • Approximately 6-7 Bahamian lobster tails per kg
  • Average tail weight is 150g
  • 100% lobster meat yield
  • Diver-caught and hand-selected to ensure superb quality
  • MSC (Marine Stewardship Council) verified fishery


This Island Queen item does vary in net weight and will be charged on a ‘per kilo’ basis via the following order process:

  • A hold on your credit card will be placed for the maximum amount of the weight range shown (the weight range is 0.12-0.16kg so the hold price will be based upon 0.16 kilograms per tail)
  • Your product will then be picked and weighed
  • The correct weight of the product will be applied to your order and your final order and price will be updated prior to delivery
  • The credit card purchase will be completed, with the amount adjusted to the order total with the correct weight(s)

Please note: The final order total will not exceed the amount held on the card prior to order fulfilment.


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Defrosting the tails

Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.


  • Fill a pot with enough water to cover the amount of tails you are cooking. Make sure you use a pot large enough and do not overcrowd the pot
  • Bring the water to the boil, then gently drop the tails in one by one, being careful not to splash yourself
  • Once the tails are in the pot, wait for the water to come back up to a rolling boil, then reduce the heat and simmer uncovered for 3 and a half minutes
  • After 3 and a half minutes, remove the tails from the water and place them into a bowl of iced water to shock them and let them cool. They are now ready to use.


  • Start by inserting a long metal skewer lengthwise in each tail to keep it from curling while cooking
  • Take a knife and cut through the shell, lengthwise down the middle. Pry the shell open, then pour melted butter and squeeze lemon juice right onto the meat. Add any other seasonings you would like to include
  • Grill with the cut side facing up on medium heat. Each tail should cook within 2-3 minutes, so be sure to test the tails often to make sure they don’t overcook.


  • Start by cutting lengthwise through the top of the lobster shell using scissors or a sharp knife. Note that while cutting through the shell, you will also cut through the meat. This butterflies the lobster tail meat and helps it cook correctly
  • Remove the vein (digestive track)
  • Carefully spread the shell open with your hands, starting at the base (head end), loosening the meat from the shell
  • Gently lift the meat through the split in the shell, ensuring the meat is still attached to the tail
  • Rub the tail with butter and broil for at least 4 minutes – keep the tail at least 10 centimetres away from the heat source so it doesn’t burn
  • Brush with more butter and seasoning and broil for an additional 3 minutes, or until the meat turns opaque in colour.

Lobster Tail with Garlic Butter Noodles

This dish tastes sweet, buttery and salty with a slight sour hint to balance out the butter, and is simple to make at home using easily sourced ingredients. Serves two people per tail.


1 tail
1 lemon, for juicing
Egg noodles or pasta, to serve
Fresh chives, sliced, to garnish

Butter Mixture

4 tbsp unsalted butter, at room temperature
2 cloves garlic, minced
Salt and pepper


Defrost tail on a plate in the fridge at least 12 hours before use, and ensure the butter is at room temperature.

Preheat broil to 260ºC, and bring a pot of water to the boil. Once boiling, cook the noodles. Once cooked, strain and put the noodles into a large mixing bowl.

Meanwhile, thoroughly combine all butter mixture ingredients in a bowl. Set aside.

With a good pair of kitchen scissors, cut the tail of the lobster down the spine, beginning at the head side, cutting down to the tail to expose the flesh.

Then put the tail, flesh side up, on a tray lined with baking paper. Gently brush the butter mix generously over the meat and broil for 8-10 minutes until the meat is an opaque light brown colour.

Carefully remove the meat from the shell and dice to desired size. Mix together with the noodles and season with salt, pepper and lemon juice. Add any remaining butter mixture to the noodles, and garnish with chives.