Packages containing live items normally ship with frozen gel packs and they are shipped via a Standard Overnight ship method.
All lobsters must be cooked the day they arrive.
**Consuming raw or undercooked shellfish may increase your risk of foodborne illness. More information about the safety of consuming raw food is available upon request.**
Our Clam Chowder is shipped frozen in a plastic container and can be kept refrigerated for 3 days or frozen for 30 days.
Lobster: Lobster
New England Clam Chowder: Light Cream, Fish Chowder Base (Fish Stock [Water, Fish Bones, Carrots, Onion, Salt], Water, Pastry Flour, Butter, Corn Starch, Salt, Black Pepper), Clams, Onions, Potatoes, Water, Clam Broth Powder (Dehydrated Clam Broth, Maltodextrin), Pastry Flour, Salt, Black Pepper, Worcestershire Sauce (Distilled Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Tabasco Sauce (Distilled Vinegar, Red Pepper, Salt), Pork.
Contains: Shellfish, Fish, Milk, Wheat
Oysters: Oysters
Oyster Crackers: Unbleached Wheat Flour, Water, Canola Oil, All Natural Evaporated Cane Juice, Salt, Yeast, Baking Soda.
Contains: Wheat
Produced in a facility that also processes fish, shellfish, milk, soy, wheat, egg, peanuts and tree nuts.
All lobsters must be cooked the day they arrive.
Boiling Live Lobsters:
- Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil.
- Place lobsters head first into pot. When water begins to boil again, cover the pot, and time.
- Cook until internal temperature reaches minimum 145 degrees.
Lobster Cooking Times:
1.25 lb. = 9-10 min.
1.50 - 1.75 lb. = 12 min.
2 lb. = 15 min.
Pre-Cooked Lobsters:
Best served cold atop a salad or made into lobster rolls, pre-cooked lobsters can be refrigerated for up to 2 days from the day of delivery.
Remove lobsters from sealed plastic bag. Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil. Place lobsters head first into the boiling water, cover, and boil for approx. 3 minutes. Additional heating is optional, but can result in overcooking. Clam Chowder Remove chowder from container. Pour into your pot or crockpot. Heat over medium heat, stirring frequently to prevent burning, bringing to a soft boil. Cook until internal temperature reaches minimum 165 degrees.
Oysters
Consuming raw or undercooked shellfish may increase your risk of foodborne illness. More information about the safety of consuming raw food is available upon request.
Shucking Oysters
Place an oyster cup side down onto a clean kitchen towel or cutting board.
Insert the point of the oyster knife into the hinge, and wiggle the knife while placing a little pressure downward into the oyster and not towards your hand. If you are successful, the oyster shell will crack open.
Run the knife along the top of the shell to release the oyster into the bottom half of the shell. Be careful not to lose the liquid. Discard the top shell, along with any loose shell fragments.
Carefully run the knife under the oyster flesh to release it from its adductor muscle on the bottom shell.
