Warm water lobster tails are thinner and darker than their cold-water counterparts. Growing in a warm-water environment, these tails boast a unique flavor. This light but distinctive flavor has a medium texture and the meat is sweet and succulent. Fisherman find Warm-water Lobster through the Gulf coast region, California and the North Pacific.
Claw and knuckle meat, tails and whole lobster are frozen to ensure maximum freshness upon delivery. To thaw, place in refrigerator. Customers enjoy lobster meat in fish soups, added to a recipe or eaten by themselves.