Allow us to share one of our favorite recipes–Lobster Tails with Mango and Lime. To discover other delectable, mouthwatering recipes for lobster, seafood, etc., feel free to download Scooter Bay's Recipe Book in PDF format. Enjoy!

Lobster Tails with Mango and Lime

• 2 cooked lobsters
• 1/3 cup dry white wine
• 1 cup heavy cream
• 1 small mango, peeled, pitted, and cut into cubes
• grated zest and juice of 1 lime
• 1/3 cup grated Parmesan cheese Remove the meat from the lobster tails.
  

Remove the meat from the lobster tails. Cut the undersides of the shell toward the end with a pair of scissors, trying not to damage the meat. Lift the lobster meat by pulling back the underside of shell, making sure it stays in one piece. Then arrange lobster tail halves sides up in a large, shallow, and ovenproof dish. Pour the wine into a small saucepan. Boil rapidly until it has reduced to about 2 tablespoons. Add heavy cream to saucepan and boil mixture until it has reduced to a coating consistency. Add mango cubes and grated lime zest and juice, then stir. Spoon mango mixture over the lobster tail halves. Then sprinkle them lightly with the Parmesan cheese. Bake at 425° oven for 20 minutes. Serve immediately.

THAWING INSTRUCTIONS: Steak Lobster Shrimp

PREPARATION INSTRUCTIONS: Steak Lobster Shrimp

First we suggest that all our products be thawed or defrosted prior to cooking for best results. Please note: Dining DelicaSeas does not recommend thawing in microwave or leaving on the counter at room temperature.

Steaks:

• Always keep meat in its original package.
• Thaw in refrigerator, allowing 12-16 hours.
• In a hurry? Quick thaw in cold water for approximately 2 hours.

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Lobster Tails:

• Keep tails in over-wrap.
• Thaw in refrigerator, allowing 10-12 hours.
• In a hurry? Quick thaw in cold water for 1 hour.

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Cooked Jumbo Shrimp:

• Do not re-heat or cook.
• Thaw in refrigerator for 8 to 10 hours.
• Keep chilled until serving.
• In a hurry? Quick thaw by submerging in cold water for 1/2 hour.

Raw P & D Jumbo Shrimp (by special order only):

• Do not thaw prior to boiling or sautéing.
• If marinating for grill, place bag in bowl and allow to thaw in refrigerator 6-8 hours.
• In a hurry? Quick thaw by taking shrimp out of bag and submerging in a bowl of cold water for 1/2 hour.

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Steaks:

• Broiling or grilling are the recommended preparation techniques.
• Measure steak thickness (see cooking chart).
• Coat steak with cooking oil (optional).
• Lightly season with favorite spices as this will seal in juices (optional).
• If broiling meat, keep a minimum of 3-4 inches from heat.

Steak Cooking Chart:
This steak cooking chart is based on using an oven broiler or grilling with charcoal. When using a gas grill, use the chart below as a guide. Please remember that these times are only estimates. Our equipment may vary considerably from yours in the amount of heat produced.

Lobster Tails:
The green shelled Australian lobster tails you are about to prepare are considered to be some of the finest quality in the world. Their snowy white meat, firm texture, and succulent sweet taste are sure to please even the most discriminating palates.

How to Cut Up a Lobster Tail:

1. Put the lobster on a cutting board (defrosted or thawed).
2. Place the tip of a sharp knife into the last segment of shell prior to the tail.
3. Pierce the shell with point of knife, and using your weight, push the knife down through the shell and meat.
4. Without going completely through the tail make a 3/4-inch incision into the meat.
5. Using your fingers separate the shell from the meat. Pull the meat out, and then close the shell back together allowing the meat to rest on the top of shell.
6. Be sure to make a few additional cuts into the meat, to insure it lays open over the shell, and will cook evenly under the broiler or the grill.

How to Cook a Lobster Tail:

Broiling or grilling or steaming are the recommended preparation techniques.

• Steam in 2 inches of boiling water, covered for 8-10 minutes.
• Broil or grilled: cut back shell to expose and remove lobster meat; brush with melted butter. Place meat on grill and cook like a steak. Note: make sure to keep a minimum of 4-5 inches from heat when broiling (for fancier presentation refer to instructions on "How to Cut up a Lobster Tail.")
  
• Baked Lobster on the Half Shell: Preheat oven to 375°. With a sharp, heavy knife, split tails lengthwise, and place in an open baking pan. Spoon topping of your choice over lobster meat. Bake for 15 minutes or until the meat is opaque. To serve, arrange lobster halves on plates.

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If you've received our Cooked P & D Shrimp simply thaw and serve with Scooter Bay cocktail sauce. (Note: The cooked shrimp will look orange or pink in appearance, with opaque white meat. While the raw shrimp will look whitish-gray and translucent in color.)

Scooter Bay's Famous Jumbo Shrimp cocktail: simply thaw and serve.

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