Warm water lobster is wild caught in a variety of warm waters, including the Caribbean Sea. Bring a touch of elegance to your surf and turf, or make lobster the center of your entree. Warm water lobster meat is sweet, with a soft, delicate texture. An easy, delicious and healthy way to add more seafood to your diet, at a welcome value with Member’s Mark Wild Caught Caribbean Warm Water Lobster Tails, Frozen, 4 ct., priced per pound.

Our Sustainability Commitment

We know that seafood is an important source of nutrition and income for people all over the world. That’s why we work with partners all along the supply chain to deliver affordable products in a way that is sustainable for both people and the planet. It is our commitment to create a transparent supply chain for our members, as well as to uphold high standards for sustainability so that we can do our part to help protect and preserve ocean ecosystems for future generations.

Cooking Instructions

Cook From Thawed: remove vacuum sealed film from tray and thaw in refrigerator overnight. Do not refreeze thawed lobster. Store thawed lobster in the refrigerator and use within two days.

Boil (Preferred Method): Bring a large pot of salted water to boil. Gently add tails to water and boil for approximately 5-7 minutes.

Grill: Preheat grill to medium-high heat. Place tails on grate and grill for 10-12 minutes, turning halfway through. Baste tails frequently with melted butter during grilling.

Bake: Preheat oven to 350F (200C). Place tails on a non-stick baking sheet and bake in center of oven for 15-18 minutes.

Lobster is cooked when meat is opaque and internal temperature reaches 145F. Since appliances vary, these instructions are guidelines only.

Meal Idea – Lobster Mac and Cheese (4-6 Servings)

Ingredients

• 3-4 Member’s Mark warm water lobster tails
• 1 cup breadcrumbs
• 4 tbsp. Member’s Mark unsalted butter
• 2 tbsp. all-purpose flour
• 2 cups Member’s Mark whole milk
• 2 cups Member’s Mark shredded sharp cheddar cheese
• 1.5 cups shredded gruyere cheese
• 1/3 cup Member’s Mark shredded parmesan cheese
• 2 tbsp. mascarpone cheese
• 1/2 lb. pasta (cooked according to package directions)
• Salt and pepper, to taste
• 2 tbsp. fresh chives, for garnish

Directions

1. Preheat oven to 425F and cook lobster tails according to package instructions.

2. When cool, remove lobster meat and dice. Set aside.

3. In a bowl, melt half the butter and pour over breadcrumbs. Stir and set aside.

4. In a large saucepan, melt remaining butter over medium-low heat.

5. Add flour and whisk, for about a minute.

6. Slowly add milk, while whisking. Increase heat to medium and stir occasionally until it starts to bubble. The sauce will thicken enough to coat the back of a spoon.

7. Add salt and pepper to taste.

8. Add sharp cheddar, gruyere and parmesan cheeses, one handful at a time, while whisking. When one handful is melted, add the next.

9. When all shredded cheese has been added, add the mascarpone and stir.

10. Remove from heat.

11. Toss cooked pasta with sauce and 1/2 of the lobster meat, reserving about 1/2 for the top.

12. Pour into a bake dish and top with reserved lobster meat and breadcrumbs.

13. Bake until golden brown and bubbly, for about 10 minutes. Garnish with fresh chives.

14. Serve immediately.