Maine Lobster (Live)

• Live lobster ships fresh.
• Live lobsters should be cooked the same day they’re delivered. However, they can be kept for one additional day when stored properly. In the refigerator, keep lobsters as cold as possible in an open container such as a cardboard box. Pack them with seaweed or damp newspaper to keep them moist but not wet. Never store them on ice or in tap water, as the fresh water will kill them. Never freeze live lobsters, unless they’ve been cooked in advance.
• Soups may be stored in the freezer for up to 18 months.

To Serve

How to Cook Live Lobsters

• Cooking live lobster can seem daunting for first-timers, but it doesn’t have to be when you follow a few simple best practices.

Boil Method

• To boil your lobster, you will need a large pot with a lid.
• Pour enough water into the pot to cover the lobster completely.
• Add 2 tablespoons of sea salt for every 2 liters (4 pints) of water.
• Bring the water to a rolling boil.
• Grasp the live lobster from the back and drop it headfirst into the boiling water.
• Cover the pot. Once the water has started boiling again, begin timing.
• Boil the lobster for 10 minutes for the first 1 lb of weight and then 3 more minutes for each extra pound. A 2 lb lobster will be done in 13 minutes, a 3 lb lobster in 16 minutes.
• Once cooked, drain the lobster immediately and serve hot with some melted butter on the side for dipping.

Steam Method

• Place a steaming rack to hold the lobster in the bottom of a large pot.
• Pour 2 inches of water into the pot and add 1 tablespoon of sea salt.
• Cover the pot with the lid and bring the water to the boil.
• Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil.
• Begin timing once the water is boiling again.
• Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb. A 2 lb lobster will cook in 17 minutes, a 3 lb in 20 minutes.
• Once the lobster is done, drain immediately and serve with some melted butter on the side for dipping.

Grill Method

• Par-boil the lobster for 5 minutes.
• Heat the grill to a medium to hot heat.
• Grab a knife and cut the lobster down the middle. Remove the guts and veins in the tail, the green tomalley (unless you like this, then remove and eat) and the sand sac which is located in the head area, behind the eyes.
• If you like add some butter and any other seasoning or marinade to the lobster and throw them on the preheated grill, shell-side down for around 8 – 10 minutes or until the lobster meat is firm.
• Serve with melted butter, of course.

Baked Stuffed Lobster

• Par-boil the lobster for 5-7 minutes.
• Remove and let cool for a minute.
• Grab a knife and cut the lobster down the middle. Remove the guts and veins in the tail, the green tomalley, and the sand sac, which is located in the head area, behind the eyes.
• Take one of the Maine Crab Cakes and stuff the body of the lobster. All you are really doing is packing the lobster with the crab cake between the lobster legs, where you split his body.
• Drizzle some butter on the crab cake.
• Bake at 450°F for 12-15 minutes or until stuffing is golden brown.
• Special NOTE: We recommend killing the lobster humanely just before cooking. Place lobster in freezer for 2 hours. Remove from freezer, making sure it is no longer moving. Push the tip of a skewer or large, sharp, heavy knife into the center of the cross on its head.

Add Ons

Chowder + Bisque

• Thaw under refrigeration before serving.
• Open the box and cut open the bag, place chowder/bisque in pot or saucepan, and cook on medium until the desired temperature is reached, usually about 3-5 minutes.
• Serve & enjoy!