Lobster tails

Lobster tails are the most prized and succulent part of the lobster, a marine crustacean highly valued in international cuisine. This is the posterior section of the lobster's body, which contains the largest amount of tender and juicy meat, ideal for a wide variety of recipes, from grilled preparations to stews and baked dishes.

Origin: Lobster is a seafood found primarily in the cold waters of the North Atlantic, especially off the coasts of the United States, Canada, and some areas of Europe. In Latin America, it is a coveted ingredient in coastal regions, standing out in the cuisines of the Caribbean and South America.

Properties: Lobster tails are an excellent source of high-quality protein, low in fat, and rich in minerals such as zinc, phosphorus, and magnesium. They also contain beneficial omega-3 fatty acids for cardiovascular health. Their firm texture and delicate flavor make them perfect for gourmet and festive dishes.

Synonyms in Latin American Spanish: Depending on the country, the term may vary slightly. Some common names include colas de langosta, camarones langosta (in certain contexts), or simply langosta when referring to this specific part of the crustacean.