Shipping live lobsters requires three key ingredients: 1. Quality Hard-Shell Live Lobsters; 2. Quality Perishable Packaging; and 3. Experienced Lobster Delivery Company. Done right, live lobsters should be delivered alive and in perfect condition no matter how far they travel. 1. Quality Live Lobsters Live Lobsters vary greatly in quality and price. For lobsters to […]
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If you are eating lobster at the end of the summer in New England, chances are you can crack it’s claw with your bare hands. So what gives? It’s simple — you are cracking into a soft-shell lobster. You will also notice that these lobsters contain more water than usual. In contrast, hard-shell lobsters, less prevalent […]
Instead of the the standard burgers and dogs, why not treat your guests to a decadent lobster dinner party this Labor Day? Delivered in plenty of time for your Labor Day feast: fresh seafood, New England clam chowder, and live lobsters fresh off the fishing boats of Maine. Be the host at your own Lobster […]
Labor Day is the last excuse for as summer soiree. Make it memorable with lobster from Maine. It does not take hard work to love lobster! For a sublime Labor Day cook-out or dinner party we suggest … Lobster Tails: Don’t let the summer end without grilling lobster tails! We’ve got lobster tails hailing from the […]
Here is a step-by-step recipe for how to grill lobsters on the backyard grill. Grilled Lobster Ingredients 2 live lobsters, 1 1/2 lb. or 2 lb. each 1/4 cup butter 2 tbsp. Lemon juice 1 tbsp. finely shredded lemon peel 2 tsp. chopped tarragon 2 tsp. chopped chives 3/4 cup fresh bread crumbs Step 1. Kill […]
Have you thought of Mom yet? Mother’s Day is the second Sunday in May. Will you take Mom to another over crowded Sunday brunch? Will you give her a pot of spring tulips?Will you pick up a box of those fancy drug store chocolates? Not sure what to get Mom well then we have the […]
These days, minor indulgences that don’t break the bank are important. It doesn’t get any better than a dinner of fresh lobster – but even with its amazing, expansive coastline, finding the best lobster in California can be tricky. The Golden State is chock full of outstanding restaurants and fish markets, but where can a […]
Maine lobster has become famous for its bountiful meat and rich, delicious flavor. Florida has some native lobsters, but they cannot compare in taste or quality to genuine Maine lobsters. In Florida the local lobster is called a rock or spiny lobster (Panulirus argus). Unlike Maine lobsters, Florida lobsters do not have claws. It is […]
These days, minor indulgences that don’t break the bank are important. It doesn’t get any better than a dinner of fresh lobster – but finding the best lobster in New York City can be tricky. The Big Apple is chock full of outstanding restaurants and fish markets, but where can a seafood lover find the […]
Lobsters are crustaceans and come in four types: clawed, spiny, slipper and deep sea. Of the four different types, only clawed and spiny are familiar to most people when they order lobster tail in a restaurant. There are many different types of lobster tails. America, Canada, South Africa, Australia, Brazil and New Zealand are some […]
How to Cook Scallops
Preparing & Handling
- Plan to cook fresh-shucked scallops soon after they arrive.
- Keep shucked scallops in their own sealed container. They can be refrigerated for up to 2 days.
- Sea Scallops freeze better than most seafood. Simply place scallops in a plastic container and top with milk before freezing.
- Though they may be large, sea scallops still cook quickly, so keep a close eye on them. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.
- Remove the little tab-like (tough) muscle on the side of the scallop before cooking. Rinse scallops under cold running water to remove any sand or grit and pat dry using a paper towel.
Serving Suggestions: 1 lb. would be an appetizer serving four or as a main course for two.
Heat 2 Tbs. olive oil in a heavy nonstick skillet over medium high heat.
Add scallops, and salt and pepper to taste. Sauté 3-4 minutes or until scallops turn milky white or opaque and firm.
Turn on broiler. Brush scallops with olive oil. Sprinkle with lemon pepper and garlic powder. Broil about 5 minutes until scallops are opaque. Serve with lemon wedges.