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| Cooking Guide |
Lobsters are easy
to cook — 3 easy steps. Steaming and boiling are the two most common
ways to cook lobsters. Steaming cooks whole lobsters slightly slower than
boiling, so it reduces the chance of overcooking. Never overcook your
lobster. This makes the meat tough and stringy. For a large quantity of
lobsters, boiling has a faster cooking rate than steaming.
DO NOT PUT THE LOBSTERS IN WATER to store — as they will die almost
instantly. Leave lobsters in original box with the frozen gel packs OR
refrigerate in open box wrap in the seaweed they were shipped in.
Cooking Instructions for
Live Maine Lobsters
Steaming — ALTERNATE METHOD
(for experience
chefs only)
STEP 1—Place a large cooking pot
filled with enough water to cover the bottom of the pot by about 3-4 inches
and bring the water to a roiling boil over high heat. Don't add any salt
to the water — this will accelerate the boiling of the water!
STEP 2—Once the water has come
to a roiling boil, place your live lobsters head first into the pot in
the boiling water. Cover the pot immediately once all the live lobsters
are placed in the pot.
STEP 3—Return water to a boil
as quickly as possible and start timing the cooking of your lobsters (see
cooking time chart below).
| Steaming
Cooking Chart |
 |
| 1-1/2
lbs. |
|
14.5
minutes |
| 1-3/4
lbs. |
|
15.25
minutes |
| 2–2-1/2
lbs. |
|
16-17.5
minutes |
| 2-1/2–3
lbs. |
|
17.5-19
minutes |
| 3-4
lbs. |
|
19-22
minutes |
|
| 13
minutes for the first pound, then add 3 minutes per pound for each
additional pound thereafter. |
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. Let lobsters cool for five minutes before cracking.
Boiling — RECOMMENDED METHOD
(for inexperience
or novice chefs)
STEP 1—Place a large cooking pot
filled with enough water to submerge the lobsters by about 3 inches and
bring the water to a roiling boil over high heat.
STEP 2—Once the water has come to
a roiling boil, place your live lobsters head first into the pot in the
boiling water, completely submerging the lobster. Cover the pot immediately
once all the live lobsters are placed in the pot.
STEP 3—Return water to a boil as
quickly as possible and start timing the cooking of your lobsters (see cooking
time chart below). Be sure to keep the water boiling throughout the entire
cooking time.
| Boiling
Cooking Chart |
|
| 1-1/2
lbs. |
|
11.5
minutes |
| 1-3/4
lbs. |
|
12.25
minutes |
| 2–2-1/2
lbs. |
|
13-14.5
minutes |
| 2-1/2–3
lbs. |
|
14.5-16
minutes |
| 3-4
lbs. |
|
16-19
minutes |
|
| 10
minutes for the first pound, then add 3 minutes per pound for each
additional pound thereafter. |
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. Let lobsters cool for five minutes before cracking.
Cooking
Instructions for Live Clams/Mussels:
Mussels
Do not suffocate mussels by sealing them in a plastic bag or airtight container.
Never keep mussels in a bowl with melting ice. Keep mussels in the mesh
bag that they were deliver in. This will keep the shells closed til you
are ready to cook.
Thoroughly rinse and scrub your mussels under cold water, before cooking.
STEP 1—Place a large cooking pot
filled with water, wine, or a combination of these to cover the bottom of
the pot by about 2 inches and bring the water to a roiling boil over high
heat.
STEP 2—Once the water, wine, or
a combination of these has come to a roiling boil, place your mussels into
the pot in the boiling water. Cover the pot immediately once all the mussels
(or what will fit) are placed in the pot.
STEP 3—Return to a boil as quickly
as possible and start timing the cooking of your mussels for 5-7 minutes
or until shells openly widely. For extra flavor, add a dash of wine, garlic,
and/or butter.
Discard any mussels that do not open. NEVER eat a mussel whose shell is
unopened AFTER cooking.
Squeeze lemon juice over mussels and serve with melted butter for dipping.
Clams
Do not suffocate clams by sealing them in a plastic bag or airtight container
or submerge them in fresh water or put them directly on ice, or they will
die. Keep clams in the mesh bag that they were deliver in. This will keep
the shells closed til you are ready to cook.
Since clams are raken from the 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.
STEP 1—Place a large cooking pot
filled with water, wine, or a combination of these to cover the bottom of
the pot by about 2 inches and bring the water to a roiling boil over high
heat.
STEP 2—Once the water, wine, or
a combination of these has come to a roiling boil, place your clams into
the pot in the boiling water. Cover the pot immediately once all the clams
(or what will fit) are placed in the pot.
STEP 3—Return to a boil as quickly
as possible and start timing the cooking of your clams for 5-7 minutes or
until shells openly widely. For extra flavor, add a dash of wine, garlic,
and/or butter.
Discard any clams that do not open. NEVER eat a clam whose shell is unopened
AFTER cooking.
Squeeze lemon juice over clams and serve with melted butter for dipping.
Enjoy!
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