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: Cream, Potatoes, Clam juice (clam juice, salt), Clams, Onions, Celery, Butter (cream, salt), Wheat flour (bleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate riboflavin, folic acid), Garlic, Salt, Clam Base (cooked clams with clam juice and clam extract, salt, butter oil, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, onion powder, dehydrated potato flakes, natural flavor [with torula yeast, gum arabic, citric acid]), White pepper. Contains: Milk, Shellfish (clams), Wheat. Made in a facility that also uses: Fish, Soy, Tree nuts, Egg.

Lemon Butter Tails: Thaw in refrigerator immediately before use. 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: Keep frozen until ready to use. Thaw in refrigerator immediately before use. Pour into saucepan or double boiler and heat on medium until steaming. Do not boil.

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