Live Maine Lobsters
Boiling: We've taken the time to speak with hundreds of lobstermen and chefs, all of whom agree that boiling is the easiest, and often the best, method for preparing live lobster. Let us walk you through your experience with step-by-step instructions for optimal, and delicious results.
DIRECTIONS: Keeping the lobsters in the provided cooler, fill the appropriately-sized pot (see below) with enough water to cover the lobsters and cooler. Place the water-filled pot atop the stove and bring to a strong boil. Adding salt to accelerate boiling is not recommended: it may result in an over-boiled lobster. Firmly grasp the lobsters behind their arms and carefully plunge them head-first into the boiling water. Some people prefer to cut off the rubber bands, making the case that the rubber affects the taste, but this is optional. If you decide to remove them, be careful, those claws can hurt! Cover the pot with a lid. You may hear a whistling sound as the air begins to escape from the shells. Be mindful of splashing water and any over-boil. When the water returns to a full boil, set a timer for the appropriate cooking time (see below). Continue cooking uncovered and reduce heat as necessary to maintain a soft boil. While the lobster cooks, prepare lemon/butter sauce. Simply melt butter over very low heat and, if you'd like, add lemon sliced in quarters. Make sure you try some lobster without any butter or lemon first, though! As your cooking timer expires, your lobsters should be deep red to pink in color. Be sure to wear rubber kitchen gloves or appropriate protection when handling to prevent burns. Carefully remove your lobsters from the pot with tongs or other utensils, and place them on a plate. Let them sit for a few minutes so that the juices can soak into the meat.
Fresh Hardshell Clams
Fresh clams typically come with some sand inside them, but we can help you with that. Save the cooking broth and pour it into a bowl, simply dip the clams in the broth to help remove any sand that may be inside. Go ahead and discard any clams that don't open up. If you're looking for a special treat, you can serve the clams with melted butter!
Steam Method: Put ½" of water in a large sauce pan and bring it to a boil. Add the clams, cover with a lid, and cook for approximately 4 minutes. After the shells open, let them cook another minute. Discard any clams that don't open up.
Boiling Method: Drop clams inside their mesh bag in boiling water with lobster if there's room. Watch for outer clams to open within a minute or two. Once they do, cook for one minute longer. Remove the bag with a long-handled fork or tongs. Cut open and carefully pour into a strainer.
Fresh Hardshell Mussels
Mussels are thin-shelled, elongated clams, usually dark blue in color. They may have a strong aroma, natural to this shellfish. Scrub to remove any mud or sand. Some fresh clams or mussels may be open upon arrival. After cooking, all shells should open up. Discard any that may remain closed.
Note: If you received fresh clams or mussels and can't cook them today, place them in a bowl and refrigerate for up to one day, covered with the moist pad included in the cooler.
To Prepare: Steam for 3-5 minutes in 1" of liquid: water, wine, tomato sauce, etc., until just after they open their shell. Remove the beard (the membrane that stores sand and grit) by simply pulling it away from the meat. Serve mussels over pasta or in bowls with bread on the side to soak up the juice. Save the clear cooking juices to make soup or prepare sauces.
Snow Crab Claws
DIRECTIONS: Our Colossal Snow Crab Claws are delivered pre-cooked and frozen. When you're ready to serve, simply remove from the freezer, thaw overnight in the refrigerator, and then rinse under cold water and drain. Then all you have to do is serve with our famous cocktail sauce and enjoy!
New England Clam Chowder
DIRECTIONS: On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.