Lobster Roll Kit + Chowder for 4

To Store

• Lobster ships fresh & chowder ships frozen with ice packs, may thaw in transit.
• Refrigerate unopened lobster meat and chowder immediately upon arrival.
• Unopened lobster lasts up to 2 days in the fridge, do not freeze.
• Once your chowder has been received, it should be refrigerated as soon as possible. If the chowder is mushy rather than frozen solid, it is perfectly safe as long as the temperature is below 41 degrees.
• Chowder can be stored in the refrigerator for up to 5 days or in the freezer for 6 months.
• Leftovers should be refrigerated immediately and consumed within 24 hours

To Serve

Lobster Rolls – Maine Style

• In a small pan, melt the stick of butter over gentle heat. Do not microwave.
• Place a separate large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps.
• Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through.
• When the butter has completely melted, brush both sides of the brioche roll and place in the preheated nonstick pan, toast until golden brown. Approx. 2 minutes per side on medium heat.
• Place the pre-mixed meat into a bowl and stir to reincorporate the mayonnaise.
• When rolls are toasted golden-brown, place the cold lobster mixture inside the roll.
• Enjoy!

Lobster Rolls – Connecticut Style

• In a small pan, melt the stick of butter over gentle heat. Do not microwave.
• Place a separate large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps.
• Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through.
• When the butter has completely melted, brush both sides of the brioche roll and place in the preheated nonstick pan, toast until golden brown. Approx. 2 minutes per side on medium heat. Reserve the remainder of the butter for the following step.
• Add the lobster meat to the same pan with the melted butter. Gently toss to warm through, then finish with a squeeze of fresh lemon juice (about ½ teaspoon for every two servings) to brighten the flavor.
• When rolls are toasted golden-brown, place the warmed lobster meat inside the roll.
• (Optional:) Top the Connecticut Style roll with more melted butter depending on how you’re feeling.
• Enjoy!

Chowder – Stovetop

• Thaw, or partially thaw, in the refrigerator for several hours or overnight.
• Remove chowder from the plastic bag before heating.
• Place chowder in a heavy saucepan or double boiler, over medium-low heat(Preferred method.
• Heat for approx. 15-30 minutes, depending on the quantity. Do not boil chowder.
• Stir frequently with a wooden spoon or spatula scraping the bottom of the pot to avoid scorching on the bottom.
• When small bubbles appear around the edge of the pot, remove from heat. If the chowder is not warm enough, return the pan to the stove, over low heat, until it reaches the desired temperature of 165° F. 

• Enjoy!