Four Lemon Butter Tails & Clam Chowder

Come and get em! This delectable pair just screams "New England". Our scrumptious Maine Lemon Butter Tails drenched in a flavorful lemon herb butter sauce, are effortless and super convenient to prepare. Just put them in your oven, take them out, and the work's done for you— Next our rich and creamy Clam Chowder is so plump full of chopped hard-shell clams and diced potatoes in every bite you'll be begging for more. Together they make the perfect duo.

You Will Receive:
4 Lemon Butter Tails (5-6 oz. each)
One Container Clam Chowder (32 oz.)

Ships Frozen

2182

Lemon Butter Tails: Lobster tails, butter, olive oil, lemon zest, lemon juice, salt, black pepper, garlic, parsley, chives. Contains: shellfish (lobster), milk. Made in a facility that also processes soy, egg, fish, tree nuts.

Clam Chowder: Water, Potatoes, Cream, Clams, Onions, Flour (wheat, barley, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Butter (cream, salt), Fish base (fish stock, yeast extract, potato flour, whey, corn oil), Soybean oil, Clam juice, Salt, Sugar, Garlic, Black pepper. Contains: Milk, Shellfish (clam), Fish, Wheat, Soy. Processed in a facility that also uses Egg, Tree nuts.

Keep frozen until ready to use. Thaw in refrigerator for 24 hours immediately before use.

Lemon Butter Tails: Pre-heat oven to 400°. Remove the plastic wrap and lid. Cover black pan with foil and seal the edges. Place the pan on a baking sheet. Bake for 25-30 minutes. Remove from oven and let stand for 3-5 minutes. Remove foil. Remove tails to serve. Use lemon butter sauce as a dipping sauce, or spoon over rice or pasta.

Caution: Steam is very hot.

Serving Suggestion:To remove the meat from the lobster tails, we recommend cutting the bottom of the tail using boning shears or scissors. The meat is tender and will remove easily once the tail is opened. The sauce in the bottom of the foil is also outstanding—very rich and complex. Consider preparing some risotto or rice and drizzling the sauce over the top.

Clam Chowder: Pour into saucepan or double-boiler and heat on medium until steaming and internal temperature reaches 165°. Do not heat in bag.

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