- Two 4-5 oz. Uncooked Lobster Tails in the Shell
- One 32 oz. Quart Container of New England Clam Chowder
- Oyster Crackers
- Four 4-5 oz. Uncooked Lobster Tails in the Shell
- Two 32 oz. Quart Containers of New England Clam Chowder
- Oyster Crackers
Contains: Crustacean Shellfish (Lobster)
New England Clam Chowder: Light Cream, Water, Clam Meat, Potatoes, Onions, Contains 2% or less of: Modified Corn Starch, Fish Base (Cod and/or Pollock, Salt, Sugar, Potatoes, Onions), Butter (Cream, Salt), Wheat Flour, Butter Fat, Vegetable Base (Vegetables [Carrot, Onion, Celery], Salt, Sugar, Olive Oil, Natural Flavor, Potato Starch, Yeast Extract), Powdered Clam Broth, Maltodextrin, Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavor, Chili Pepper Extract), Pork Lard, Sugar, Garlic, Salt, Distilled Vinegar, Nisin Preparation and Spices.
Contains: Fish (Anchovy, Cod, Pollock), Milk, Wheat
Oyster Crackers: Unbleached Wheat Flour, Water, Canola Oil, All Natural Evaporated Cane Juice, Salt, Yeast, Baking Soda.
- Unwrap the lobster tails. If frozen, place in strainer and run under cold water or place in the refrigerator until defrosted.
- Split lobster tail in half by cutting lengthwise down the back of the tail. Brush with melted butter.
- Broil in shell 5" from heat source for approx. 4 minutes.
- Baste with more melted butter and broil for an additional 3 minutes or until lobster meat turns opaque and internal temperature reaches 145°F. Watch closely to avoid overcooking.
- Thaw lobster completely to ensure it cooks evenly and does not stick to shell.
- Take a sharp pair of kitchen shears and cut straight down the middle of the shell all the way to the fin. Pry open the shell to reveal the meat.
- Bring a large stockpot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil - stronger than a simmer, but weaker than a rolling boil.
- Add lobster tails, and boil until they are bright red and meat turns white and tender. Each tail should take about 4-5 minutes to cook.
- Remove tails with metal tongs, a slotted spoon, or by straining.
Chowder can be heated from frozen or thawed under refrigeration for 24-36 hours.
- Remove lid and film. Empty the container into a heavy saucepan.
- Bring to a simmer over medium-low heat, stirring occasionally, until hot (165°F). Do not boil.