4-5 oz per pc. 1 kg per pack, 6-7 pcs.

These lobster tails are wild-caught in cold waters, such as the North Atlantic and Pacific Oceans. This means that the lobsters are caught in their natural habitat, which can lead to a more flavorful and sustainable product.

Be sure to thaw frozen lobster tails properly before cooking them. Lobster tails can be cooked in a variety of ways, such as boiling, baking, or grilling. The lobster meat has a sweet, slightly briny flavor with a firm, but tender texture.

Suggested Pairing:

Sauvignon Blanc is dry and crisp with herbaceous notes, it cuts through richness and complements the sweetness of the lobster. Look for options from New Zealand, Chile, or South Africa.

Dry Rieslings from Alsace or Germany offer excellent acidity and citrus notes, refreshing the palate alongside the lobster. Avoid overly sweet styles.

Chardonnay is a classic pairing, especially oak-aged options from California or Burgundy. The creamy texture and buttery notes complement richness, though choose styles with balanced acidity to avoid overpowering the lobster.

Brut Champagne or dry Prosecco provide refreshing acidity and a festive touch. A Rosé Champagne can also work with a touch of sweetness.