Chef's Favorite Shellfish Box

• Sampler ships with ice packs, may thaw in transit.
• Upon arrival, place lobster and snow crab legs in refrigerator for up to 3 days or airtight in a freezer for up to 1 year
• Lobster tail should be split when thawed. An easy way to split the top of the lobster tail is to cut the top of the shell after it thaws.
• Keep oysters refrigerated, enjoy within same day of arrival.
• Upon arrival, store caviar in an airtight container in the freezer for up to 1 year.
• Upon arrival place shrimp in the refrigerator for up to 2-3 days or in an airtight container in the freezer for up to 1 year.

To Serve

Oysters

• Rinse before shucking.

Snow Crab Legs

• Snow crab legs are precooked, just reheat in a steaming pot to serve. Sometimes, there are barnacles that grow on the shells of the snow crab, these are naturally occurring and can be scraped off before cooking.
• Enjoy!

Lobster Tail – Boil Method

• Place frozen lobster tails in the refrigerator overnight to ensure they thaw completely. This ensures a more even cook when boiling and baking.
• Fill a large pot with enough water to completely cover the lobster tails.
• Add salt to the water – make it as salty as seawater (about 1-2 tablespoons per quart of water).
• Bring the water to a rolling boil.
• Carefully add lobster tails to the boiling water, making sure they’re fully submerged.
• Boil for 5-6 minutes until the shells turn bright red and the meat becomes opaque. Larger tails might need a bit more time.

Lobster Tail – Baking Method

• Place frozen lobster tails in the refrigerator overnight to ensure they thaw completely. This ensures a more even cook when boiling and baking.
• Preheat oven to 350°F (175°C).
• Once boiled, remove the lobster tails from the water and transfer them to a baking dish.
• Split the shells lengthwise with a sharp knife or kitchen shears, exposing the tender lobster meat.
• Place a small pat of butter on each tail and season as desired (paprika, garlic powder, lemon zest, etc.).
• Bake for 5-7 minutes or until the meat is fully white and opaque. You can also broil them for the last 1-2 minutes to give the tops a golden finish.

Lobster Tail – Important Tips

• Check doneness: The internal temperature should be 140-145°F (60-63°C) for perfectly cooked lobster.
• Adjust for size: Larger lobster tails may take a little longer to cook, so monitor closely.
• Serve with melted butter, lemon wedges, and your favorite side dishes (such as garlic bread, steamed vegetables, or rice).

Lobster Tail – Additional Suggestions

• If you enjoy extra flavor, try adding some minced garlic, chopped parsley, or a squeeze of lemon directly onto the lobster meat before baking.
• For an added rich touch, you could brush the lobster tails with garlic butter before baking.
• Enjoy your delicious lobster tails!

Shrimp

• Brine shrimp with 1 teaspoon of sugar and 1 teaspoon of salt for 10 mins before cooking to bring out the natural flavors of the shrimp. With this shrimp, you’ll notice the texture of the shrimp to be tender and moist!
• Boil shrimp in water until they turn pink and opaque.
• Serve & enjoy!