The Fresh Lobster Company LLC Cooking Instructions

The Freshest Live lobsters shipped and fresh seafood shipped overnight at The Fresh Lobster Company

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Live Lobsters, Crabs & Shellfish cooking instructions

Your package has been prepared in such a way to ensure its arrival in safe and live condition for all live lobsters, live clams and live mussels. These live lobsters have been hand selected for quality. You won’t find fresher lobsters anywhere in the world.

Your lobsters have had quite a trip from Gloucester and may seem sluggish at first. Take the lobsters out of their shipping carton and place on a counter top or in your kitchen sink for them to stretch. You’ll soon find you have a group of lively, strong lobsters.

DON’T PUT YOUR LIVE LOBSTERS IN TAP WATER, this will cause your lobsters to suffocate and die.

PLEASE REFRIGERATE YOUR PRODUCE AS SOON AS POSSIBLE UPON RECEIPT (do not freeze live seafood such as live lobsters, clams or mussels) if you are not going to enjoy it the same day.

IF YOU CAN'T REFRIGERATE, KEEP YOUR LIVE LOBSTERS, CLAMS AND MUSSELS IN THEIR ORIGINAL PACKAGING ALONG WITH THIER COLD PACKS AND WET BLANKET to ensure the health of your produce until dinner that same day. After looking at your items, just put the top back on the carton until they are ready to be cooked the same day. Please keep away from any ovens, grills or anything emitting serious heat.

It is crucial that all live seafood be enjoyed and cooked the day of receipt for maximum freshness! (See cooking instructions below)

PREPARING/REWARMING "PREVIOUSLY COOKED / STEAMED LOBSTERS"

Just warm your water to a soft boil first then place your "PREVIOUSLY COOKED/STEAMED LOBSTER" into the pot, put the top on and let it simmer in low boiling/simmering water for only about 4-5 mins at the most until warm for your enjoyment.

Live Clams and Live Mussels Cooking Instructions

If your package contains fresh clams and/or fresh mussels they should be cooked the day they are received to enjoy maximum taste and freshness, however your live shell fish will last a few more days in the refrigerator if you can't eat your shellfish the day they are received. If you can’t enjoy them the day of receipt, please refrigerate (DO NOT FREEZE) until the following day. (See below for cooking instructions).

Cooking Instructions (Clams/Mussels):

Thoroughly rinse any sand away your clams and mussels with tap water. Place your live clams and/or live mussels on a rack in a kettle of boiling hot water (YOUR STEAMING THESE, NOT BOILING THESE SHELLFISH. Cover slightly and steam about 12-18 minutes (qty doesn’t tend to matter as long as they can all fit in the pot or steamer) or just until the SHELLS OPEN (this will tell you they are done). Discard any clams or mussels that do not open. Loosen your fresh clams and fresh mussels from their shells and serve with butter or garlic butter.

Cooking Live Lobsters and Live Crabs (BOILING/STEAMING INSTRUCTIONS)

WHAT IF YOU CAN'T ENJOY YOUR LIVE LOBSTERS OR LIVE CRABS THE DAY OF RECEIPT?

In most case's your hard shell lobsters will stay alive for an additional day by staying in your refrigerator (however we won't take responsibility if they don't due to the stress of their trip).

Please "steam" the lobsters and/or crabs half the normal time (as instructed below) in 3-4 inches of water. After cooking, leave the meat in the lobster and/or crab shell/body casing and wrap in a resealable plastic bag in your refrigerator to enjoy the following day (please see freezing instructions if you can't enjoy them for a few more days after receipt). Then cook them for the remaining cooking time the following day.

Freezing your lobsters for future enjoyment!!!

You may put your partially cooked lobsters and/or crabs in the freezer if you'r going to enjoy them a few days later. Its suggested that you not store your lobsters and/or crabs in the freezer longer than 7-10 days to insure a fresh and tasty lobster or crab. When taking the lobster and/or crab out of the freezer its best to place in the refrigerator at least 12 hours prior to eating them allowing for them to properly thaw. Once they have been thawed, follow the original cooking instructions and cook cook half the normal time.

Cooking Instructions for Live Lobsters and Live Crabs (the day of receipt)

Place a large cooking pot filled with enough water to cover the bottom of the pot by about 3-4 inches (MORE OF AN ACTUAL STEAMING THAN BOILING) and bring the water to a strong boil. DON'T ADD ANY SALT TO THE WATER - this will accelerate the boiling of the water!
Once the water has come to a strong boil, place your live lobsters and/or live crabs head first into the boiling water. Cover the pot immediately once all the live lobsters and/or live crabs are in the pot. Please be careful not to burn yourself if the lobster's tails splash a bit.
Start timing the cooking of your lobsters and/or crabs once the water returns to a 2ND boil (see cooking time below). If your lobsters aren't done (LOOK AT THE MEAT UNDER THE LOBSTER TAIL), put them back in for two minute intervals until done. DON'T DUMP YOUR WATER OUT UNTIL YOU'RE SURE THEY ARE DONE!! Remember your steaming these lobsters, not boiling them like a hotdog.

Size of Live Lobsters and Live Crabs	Cooking Time
1 lb	12minutes
1.50 lb	13 minutes
2.0 lb	14 minutes
3 lb	16 minutes
over 3 lb or more	Add 30 sec per pound to cooking time.

How to eat your Fresh Lobster:

Pull your fresh lobsters from the pot using a tong or other utensil and place them on a platter. Your lobsters should look red or dark pink in color.

Twist of the arms/claws and remove the rubber bands. Use your crackers to break the claws and use your lobster fork to take out the lobster meat.
Break off the tail from the middle of the body. In the body is a greenish substance that some think of a delicacy called the "tomalley". If you don't have any interest you can rinse out the body over the sink. To check to insure the tail meat is done, the meat should be white and firm (not grayish in color). If not done, place the meat back in your boiling water for a minute or so until done.
Take off the flippers from the tail
Using your lobster forks push out the meat from the tail and flippers
Lastly, take off the legs and suck out the meat

Be sure to have plenty of napkins and bibs ready. This can get messy but it is lots of fun and very tasty!!!!!

(BAKED STUFFED LOBSTER - BAKING/BROILING COOKING INSTRUCTIONS)

Baking oven should be at 350 degrees F then put on broil for the following time only.

1.25 lb lobster (bake for 15-18 mins then broil for 2-3 mins).

1.50 lb lobster (bake for 18-22 mins then broil for 2-3 mins).

2.0 lb lobster (bake for 25-27 mins then broil for 2-3 mins).

3.0 lb lobster (bake for 28-30 mins then broil for 2-3 mins).

*** ADD ABOUT 3 MINUTES OF BAKING TIME PER POUND AFTER 3 POUNDS (BROILING SHOULD REMAIN APROX THE SAME 2-3 MINUTES).

We're sure you'll enjoy the experience enough to return the favor or order some for yourself some other time.

Thanks for your order and we hope you enjoyed your gift!!!!

For ordering or any questions feel free to call us direct at 508-451-2467. Receive a $10 discount certificate to be used on your next order by ordering online.