|
|
| Click
here to Learn more about Maine Lobster with our Lobster
101 Guide. |
Maine Lobster |
 Hauled
from the pristine waters off Maine's rocky coast, live Maine
lobsters are a New England tradition that has become favorites
of epicures around the world.
Whether you're having a summer cookout or a black-tie affair,
fresh seafood delivered overnight can turn any event into
a special occasion, not soon to be forgotten. Indulge yourself
in succulent, fresh live Maine lobsters, delivered directly
from the ocean to your home. From one and a quarter pounds
to six pounds, our live Maine lobsters are fresh and full
of flavor. Just order before 12:00 PM (EST) and we guarantee
fresh seafood delivered overnight. Fresh seafood delivered
overnight makes a memorable gift for almost any occasion.
Perfectly cooked lobster is surely one of life simplest pleasures.
Live Maine Lobsters are a snap to cook. Steaming and boiling
are the two most common ways to cook lobsters. Steaming cooks
whole lobsters more slowly than boiling, so it reduces the
chance of overcooking. It also makes less of a mess! Never
overcook your lobster this makes the meat tough and stringy.
For cooking a bunch of lobsters, boiling gives you even fast
cooking. In the winter, lobsters have a harder shell and therefore
require more time to cook. In the summer, the lobsters have
a softer shell and require less time.
|
| New England Steamed Lobster |
| 1. |
Pour about 2 inches water in
the bottom of a pot large enough to comfortably hold the
lobsters. Add 2 tablespoons of salt for each quart of
water. (Feel free to use a steaming rack to place the
lobsters on or just add directly to the pot.) Bring water
to a rolling boil over high heat. Place lobsters in the
pot (head first), cover tightly, return to a boil as quickly
as possible and start counting the time. |
| 2. |
Steam a lobster for 13 minutes
per pound, for the first pound. Add 3 minutes per pound
for each additional pound thereafter. For example, a 2-pound
lobster should steam for 16 minutes and a 1 ½-pound
lobster should steam for 14½ minutes. |
| 3. |
Regulate the heat if the froth
starts to bubble over. |
| 4. |
Lobsters are done when the
outer shell is bright red, when the meat is white, or
when the 2 front antennae pull out easily. Do not overcook. |
| 5. |
Carefully remove lobsters from
the pot with tongs. Be careful, they are very hot. Set
in a large bowl for five minutes to cool before cracking. |
|
New England Boiled Lobster |
| 1. |
Bring a large pot filled with
water deep enough to submerge the lobster by about 3 inches
to a strong boil. |
| 2. |
Place lobsters head first into
the pot, completely submerging them. |
| 3. |
Cover the pot tightly and return
to a boil as quickly as possible. When water boils, begin
counting the time. Regulate the heat to prevent water
from boiling over, but be sure to keep the liquid boiling
throughout the cooking time. |
| 4. |
Boil lobster for 10 minutes
per pound, for the first pound. Add 3 minutes per pound
for each additional pound thereafter. For example, a 2-pound
lobster should boil for l3 minutes and a 1 ½-pound
lobster should boil for 1l ½ minutes. |
| 5. |
Lobsters are done when the
outer shell is bright red, when the meat is white, or
when the two front antennae pull out easily. Do not overcook. |
|
|
Carefully remove lobsters from the pot with tongs. Be careful,
they are very hot. Set in a large bowl for five minutes to
cool before cracking,.
|
| Return to Top |
|
| |
| Cooked
Lobster Tails |
Preparing & Handling |
 |
Our lobster tails are cooked
fresh & shipped fresh, not frozen. Tails are best
enjoyed the day your receive them. |
|
Lobster tales can be kept,
refrigerated for up to 2 more days or frozen for up to
a month. |
|
Tails can be cut in half lengthwise,
left whole, or sliced into medallions. Note: It takes
about 5 pounds of live lobster to make 1 pound of meat.
|
Cooking
|
|
Serve chilled or use for superb
lobster rolls, salads or your dish of choice. Serve warm,
simply sauté or warm up in oven or grill. Do not
overcook. The meat will become tough. |
|
Frozen Lobster Tails |
|
Thaw the tails overnight in
the refrigerator, if time permits, or soak them in a bowl
of cold water to a boil and drop in the tails. Begin timing
once the water returns to a boil and cook 6 to 7 minutes
for 5-to 6-ounce tails and about 8 minutes for 8 ounce
tails. |
|
| Return to Top |
|
Mussels
Preparing & Handling
|
|
Plan to cook fresh (live) mussels
soon after they arrive. |
|
Store mussels in a mesh bag
if possible. This will help keep the shells closed. |
|
Healthy mussels will gape slightly,
but if you tap two together they should close quickly |
|
Discard any broken or open
mussels, or will not close when tapped together. |
|
Do not suffocate mussels by
sealing them in a plastic bag or airtight container. Never
keep mussels in a bowl with melting ice. NEVER eat a mussel
whose shell is unopened AFTER cooking. |
|
Serving Suggestions
Generally ½ to 3/4 lb per person is served as an appetizer,
and 1 ½ pounds would be a main course for 1 person. |
Cooking:
Steam |
|
Just before cooking mussels
in the shell, they should be scrubbed under cold water. |
|
Place one to two inches of
water, wine or a combination of these, and steam over
high heat about five to seven minutes until shells open
widely. |
|
For extra flavor add a dash
of wine, garlic/and or butter. |
|
Discard any that do not open |
|
Squeeze lemon juice over mussels
and serve with melted butter for dipping. |
|
| Return to Top |
|
Little Necks & other hard-shell
clams
Preparing & Handling |
|
Keep live clams cold in the
refrigerator, covered with wet kitchen towels or paper
towels until you are ready to cook and serve them..
o Shucked clams should be kept in tightly covered containers,
immersed in their liquor; they, too, should keep for up
to a week. |
|
You can freeze shucked raw
clams in their liquor in airtight containers. Most types
of frozen raw or cooked clams will keep for two months
if the freezer is set at 0°F or colder. Be sure to
thaw frozen clams in the refrigerator, not at room temperature.
Serving Suggestion:
Serve ½ dozen clams on the half shell per person. |
|
Do not put clams in an airtight
container or submerge them in fresh water, or they will
die. Never expose clams to sudden temperature changes. |
|
|
Cooking
Little necks are the best served raw on the half shell. They
are also delicious steamed (see steamer clams), used in chowder,
or sautéed with sauces or in a favorite pasta dish.
|
| Return to Top |
|
Steamers Preparing & Handling |
|
Because the shells are soft,
you are bound to find a small number of clams broken.
Shells may open or gape naturally: this does not necessarily
mean the product is spoiled or dead. The siphon or neck,
of a soft-shell clam will constrict when touched. A gentle
tap on the shell will usually cause the clam to close.
If a clam does not respond to a tap on its shell, or if
the shell is broken, it should be discarded. |
|
Plan to cook your steamers
soon after they arrive. |
|
To store clams in the shell,
refrigerate (34-45 F) in a shallow bowl and cover with
a clean damp cloth. |
|
|
Serving Suggestions:
Allow 1 pound of steamers per person as an appetizer or 2
pounds per person as a main course.
DO NOT suffocate clams by sealing them in a plastic bag or
air-tight container. DO NOT put them directly on ice or let
them sit in water.
Since steamers are raked from sand and mud flats, you will
find some sand. A brine soak helps clams rid themselves of
sand and grit before they're cooked. Soak clams in a solution
of 1/3 cup of salt in 1 gallon of water (just to cover) for
about an hour in the refrigerator. Some cooks suggest adding
a tablespoon of cornmeal to the salt mixture.
|
| Return to Top |
|
|
Oysters
Preparing & Handling
|
|
Store oysters at 33-40 degrees
damp cold. Oysters can be kept in a bowl draped with a
damp towel, but they should be arranged carefully so they
lie flat; otherwise their briny liquid may drain out.
Stored properly they should remain alive for 5 to 7 days,
but freshness deteriorates with each day |
|
Oysters still in the shell
are best eaten soon after they arrive. |
|
An oyster that doesn't close
when you press on its shell is dead and must be discarded. |
|
Shucked oysters and their juices
should be wrapped airtight and can be stored under refrigeration
for 4 to 5 days or frozen for up to 2 months. |
|
Do not store oysters where
they could freeze, or where temperatures will fluctuate
widely or reach over 40 F. |
|
Do not store oysters submerged
in melted ice water or other standing water. Do not store
oysters in a sealed plastic bag or other airtight container. |
|
| |
If you a serving oysters or clams on the shell raw, they are
easier to open if you place them in the freezer for about 5-10
minutes before opening them. |
| Return to Top |
|
|
Shrimp
Peel & Devein Shrimp:
Using your thumbs, split open the thin shell along the concave
side, between the two rows of legs. Peel the shell away. Using
a small knife, make a shallow slit along the back to expose
the dark, veinlike intestinal tract. With a knife tip or your
fingers, lift up the vein and discard.
Peel & Devein Shrimp:
Using your thumbs, split open the thin shell along the concave
side, between the two rows of legs. Peel the shell away. Using
a small knife, make a shallow slit along the back to expose
the dark, veinlike intestinal tract. With a knife tip or your
fingers, lift up the vein and discard.
Boil
|
|
Wash the fresh shrimp and peel
& devein under running cold water. |
|
Salt the water lightly. You
can also add some lemon juice, if desired.
Immerse in enough boiling water to cover the shrimp. |
|
Begin to calculate the cooking
times as soon as water boils again. |
|
Reduce the heat. |
|
Simmer 3-5 minutes until shrimp
turn pink and firm. Do not overcook, as it is extremely
easy to do so. |
|
Drain immediately and cool
rapidly in cool water or a bowl of ice to prevent further
cooking. |
|
Grill |
|
Start grill; the fire should
be quite hot. |
|
Peel Colossal White shrimp
under running cold water. Make a shallow cut lengthwise
down back of each shrimp; remove the black vein with the
tip of a knife. |
|
Brush the shrimp with a bit
of olive oil; sprinkle them with salt and pepper. (You
may also use your favorite marinade or barbecue sauce.) |
|
Run a skewer though the larger
head section of the shrimp and repeat with another skewer
through the smaller tail section. (Soak wooden or bamboo
skewers in water at least 20 minutes before grilling to
keep them from burning up on the grill.) |
|
Spray grate with cooking spray
and place skewers over high heat for three to four minutes
on each side, until shrimp are pink and firm. Be careful
not to overcook. |
|
Bake |
|
Peel Colossal White shrimp
under running cold water. Make a shallow cut lengthwise
down back of each shrimp; remove the black vein with the
tip of a knife |
|
Preheat over to 350. Butterfly
the shrimp (cut a deep slit down the back so shrimp will
lay flat.) Place in a baking dish making sure they do
not overlap. |
|
| Sprinkle with bread crumbs and cook about
20 minutes until opaque through and through |
| Return to Top |
|
|
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. |
|
Don't microwave scallops -
they can explode at higher settings. |
|
Sauté |
|
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. |
|
Broil |
|
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. |
|
| Return to Top |
|
|
Alaskan King Crab Legs
Preparing & Handling
|
|
Our Alaskan King Crab legs
are all fully cooked and then flash frozen |
|
Properly wrapped Alaska King
Crab can be stored in the home freezer at 0 degrees F
or lower up to 4 months. For optimum quality, thawed crab
or crab meat can be stored in the refrigerator 1 to 2
days. |
|
|
Cooking:
Be careful not to overcook your king crab as it will reduce
the king crab's prized texture and taste.
Chilled:
Place frozen crab legs in a shallow pan or on a tray. Cover
with plastic wrap or foil and thaw, refrigerated, 8 to 10
hours or overnight. Simply cut up and eat chilled with fresh
lemon and lime wedges.
Steam:
|
|
Place steam basket in large
pot; fill pot with boiling water to depth of ¾
inch. |
|
Place Alaska King crab legs
in basket; reduce heat and steam, covered, about 5 minutes
or until crab is thoroughly heated. Serve with plenty
of melted butter and lemon. |
|
Broil: |
|
Place Alaska King crab split
legs in broiler pan, shell-side down; brush with butter
or favorite sauce. |
|
Place pan about 4 inches from
heat; broil 3 to 4 minutes. Brush occasionally with butter
or sauce while broiling. |
|
Microwave:
You can thaw and heat Alaskan King Crab legs in the microwave
in one step. Wrap legs in a damp paper towel and microwave for
about four minutes (time will vary depending on the number of
legs you have.
|
| Barbeque: |
|
Place Alaska King crab legs,
shell-side down if legs are split, on rack about 5 inches
above hot coals. |
|
Barbeque about 5 minutes or
until thoroughly heated; brush occasionally with butter
or sauce |
|
A crab/lobster shell cracker or just a good ol' nutcracker will
come in handy. All you have to do is crack it, pull away the
shell and eat it. You can also use a good pair of good scissors
if you like to get the meat out in big pieces. Hold the crab
in one hand and cut lengthwise on one or both sides of the leg. |
| Return to Top |
|
Fresh Fish
Fresh fish should not have a fishy smell, but should smell like
the ocean.
How Much Fish to Buy
|
|
Whole or round fish--3/4 to
1 lb. per person |
|
Dressed or clean fish--1/2
to 3/4 lb. per person |
|
Fillets and steaks--1/3 to
1/2 lb. per person |
|
Preparing & Handling |
|
Unless thoroughly iced, don't
leave seafood, raw or cooked, out of the refrigerator. |
|
Store fresh fish cuts no longer
than 24 hours. The fish should be unwrapped, rinsed and
patted dry, and rewrapped loosely in butcher or waxed
paper and stored in the fridge. |
|
If you are freezing fish, place
it in plastic or other airtight wrap. Store for no more
than one month. Thaw frozen fish in the refrigerator unwrapped,
placed on several layers of paper towels, and loosely
covered. Never thaw seafood on the counter at room temperature. |
|
Do not marinade seafood in
a citrus-based marinade for more than 30 minutes, or it
will begin to "cook". |
|
Never put cooked seafood on
the same platter used before it was cooked. |
|
Keep raw seafood separate from
cooked seafood to avoid cross contamination. |
|
|
Freezing a good piece of fish at home and cooking it two weeks
later is preferable to keeping it refrigerated for 5-6 days
before cooking it.
Cooking
Fat content is an important consideration when selecting fish
for a particular cooking method. Lean fish are best cooked
by moist methods such as steaming, poaching and baking. Oily
fish baste themselves and are ideal for grilling and pan-frying.
The 10 Minute Rule
Measure the thickness of fish at its thickest point &
cook for 10 minutes per inch of thickness.. This rule applies
to baking in a 450 oven, frying, broiling, steaming and grilling.
Cook a one inch thick fish steak 5 minutes per side. Add five
minutes to cooking time for fish cooked in foil or sauce.
Fish is done when the flesh is opaque and begins to flake
easily.
|
|
Baking: Cook at a high temperature-450
degrees. Estimate time following the time minute rule.
Preheat the oven for best results. |
|
Broiling: Adjust the oven rack
to about 5-6 inches for thick filets; and 2-3 inches for
thin filets. Preheat the broiler. Lightly oil the pan.
Place marinated or lightly oiled fish in a single layer.
|
|
Deep Frying-Maintain oil at
375. Drain fish on a wire cake rack and set in rimmed
backing sheets |
|
Pan-frying, Sautéing
or Searing. Use medium heat. Use a non-stick skillet or
spray oil. You can also use a cast iron skillet with light
butter or oil. Make sure fish is dry by patting it dry
with a paper towel or applying a light dusting of flour
|
|
Grilling: When grilling fish
steaks, always leave the skin attached to seal in flavor.
You can remove when serving. |
|
| |
|
One of the most important things
you can do is clean and oil your grill rack. (To clean
a grill, turn the heat up high, close the lid. In ten
minutes, turn off the grill and scrape the grid clean).
Prior to starting the grill, coat the grill rack with
vegetable oil. Use a paper towel or spray grill rack with
cooking spray. |
|
Grill fish on medium-high heat.
Light charcoal grill 30 minutes in advance or start charcoal
grill 10 minutes before cooking. |
|
If using a marinade, allow
fish to soak up flavor for at least 30 minutes. Always
marinade fish in the refrigerator. |
|
Brush or pat both sides of
the fish lightly with olive oil. Set fish on grill for
2-3 minutes to firm, |
|
Lift fish, flip and finish
cooking 3-6 minutes more depending on the fish and its
thickness. Avoid overcooking and turning more than once.
(Flipping back and forth will break fish apart.) Always
bring cooked fish from the grill inside on a clean plate,
not the same one that carried the raw fish. |
|
| Return to Top |
|
|
Steak
Preparing & Handling
|
|
Steaks are flash frozen and
vacuum-sealed in plastic wrap. |
|
Store fillets in the refrigerator
meat compartment or in the coldest part of the refrigerator.
|
|
Our vacuum-packed steaks can
be refrigerated up to five days or kept in the freezer
for up to 6 months |
|
Thaw steaks in the refrigerator
with the wrapper on. Do not defrost meat in the microwave
oven, as they will dry out. For quicker results thaw in
a pan of cold water. |
|
Let a steak warm up to room
temperature. While you wait, season the steak lightly
with olive oil, salt and black pepper or your favorite
steak rub. As the steak warms up, it begins to "breathe"
a little, allowing it to absorb the tenderizing seasonings. |
|
Cooking |
|
Aim to turn your steaks over
only once. |
|
Avoid using forks, which puncture
a steak's natural flavor seal. Tongs, handled gently,
do the best job. |
|
Remember, it is better to undercook,
because you can always put steaks back on the grill! |
|
It's a good idea to remove
the steak from the broiler or grill slightly before desired
doneness as it will continue to cook for a short time
after you remove it. |
|
Let your steaks stand for at
least five minutes. This allows the meats natural juices
to settle. |
|
Refrigerate leftovers promptly
after serving |
|
| |
Preheated Oven Broiler
2 to 3 inches from heat source |
| Thichness |
Doneness |
FirstSide |
AfterTurning |
| 3/4 Inch |
Rare
Medium
Well |
5 min.
7 min.
10min. |
4 min.
5 min.
8 min. |
| 1 Inch |
Rare
Medium
Well |
6 min.
8 min.
11min. |
6 min.
8 min.
9 min. |
| 1 1/4 Inch |
Rare
Medium
Well |
7 min.
8 min.
12 min. |
5 min.
7 min.
10 min. |
| 1 1/2 Inch |
Rare
Medium
Well |
7 min.
9 min.
13 min. |
6 min.
7 min.
11 min. |
| 1 3/4 Inch |
Rare
Medium
Well |
8 min.
9 min.
14 min. |
7 min.
8 min.
12 min. |
|
| |
Grill - Charcoal or Gas (to be used as
a guide)
If you use a non-gas grill, make sure the briquettes have reached
a chalky gray color that indicates proper heat before placing
the steak on the grill. In order to preserve a uniform level
of heat, don't raise the grill lid until your ready to turn
or remove the steaks.
|
| Thichness |
Doneness |
FirstSide |
AfterTurning |
| 3/4 Inch |
Rare
Medium
Well |
4 min.
5 min.
7min. |
2 min.
3 min.
5 min. |
| 1 Inch |
Rare
Medium
Well |
5 min.
6 min.
8 min. |
3 min.
4 min.
6 min. |
| 1 1/4 Inch |
Rare
Medium
Well |
5 min.
7 min.
9 min. |
4 min.
5 min.
7 min. |
| 1 1/2 Inch |
Rare
Medium
Well |
6 min.
7 min.
10 min. |
4 min.
6 min.
8 min. |
| 1 3/4 Inch |
Rare
Medium
Well |
7 min.
8 min.
11 min. |
5 min.
7 min.
9 min. |
|
| Return to Top |
|
| |
Good Food Handling Tips
|
Always wash hands thoroughly
with hot soapy water before and after handling raw seafood
and meat. |
|
Before cooking, rinse seafood
and meat under cold water. |
|
Always marinade seafood and
meat in the refrigerator. Discard used marinade |
|
Keep raw and cooked seafood
and meat separate and use separate utensils, platters
and cutting boards. |
|
Wash knives, cutting surfaces,
sponges, and hands that contact raw food. |
|
Always refrigerate leftovers
immediately. |
|
If you are in doubt about your
food, throw it out! |
|
Although we often eat our shellfish raw, the FDA requires all
shellfish dealers to provide consumers with the following warning:
"Thoroughly cooking foods of animal origin such as beef,
eggs, fish, lamb, poultry, or shellfish reduces risk of food
borne illness. Individuals with certain health conditions may
be at higher risk if these foods are consumed raw or undercooked.
Consult your physician or public health official for further
information." |
| Return to Top |
|
|
|
| |
