LIVE Lobsters! NOW WHAT?Your seafood is best-enjoyed day of delivery. We take special measures to ensure a safe journey to your doorstep, but sometimes our packages are jostled, mishandled, or even damaged by our shippers. Should your package arrive damaged, please call our Customer Service immediately. We insure every order, so we ask you to snap a picture and send it to us so that we may file the claim.
QualityFreshSeafood.com guarantees that the lobsters are alive when they are delivered to your door. QualityFreshSeafood.com recommends the lobster be prepared the same day. If you must keep them an additional day, you do so at your own risk. But there are some steps to take that can help ensure they keep the extra day or two.
If upon inspection one of the lobsters seems listless or lethargic, in general the lobster is still healthy and it is all right to prepare. When a healthy lobster is cooked, the tail will curl under the body. If the tail curls on the motionless lobster, the lobster is safe to eat. All damage claims must be made on day of delivery by calling 888-205-8848. No claims will be honored if not made on day of delivery.
Maine Lobster has less cholesterol, calories, and saturated fats than both chicken and turkey.
Maine Lobster: 72 mg Chol, 98 Cal, .01g Sat Fat
Skinless Chicken: 85 mg Chol, 173 Cal, 1.3g Sat Fat
Skinless Turkey: 86mg Chol, 140 Cal, 0.4g Sat Fat
Source: The national Institute of Health based on a 3.5 oz serving.
|How to store LobsterStorage time of lobster, or any seafood, depends on how
well you take care of it after purchasing it. Storage
guidelines are provided below. QualityFreshSeafood.com recommends the lobster be prepared the same day. If you must keep them an additional day, you do so at your own risk. But there are some steps to take that can help ensure they keep the extra day or two.|
Live Lobster: First, do not take the lobsters out of the carton to play with them. You may open the carton to inspect them, but QualityFreshSeafood.com recommends you do not remove them from the carton. Second, add some wet newspaper to the carton. This will help to keep the lobsters moist. But do not immerse them in fresh water. The lobsters can not live in fresh water. And third, refrigerate the entire carton right away. The lobsters must be kept cool. If their body temperature rises significantly, the lobsters will perish. If upon inspection one of the lobsters seems listless or lethargic, in general the lobster is still healthy and it is all right to prepare. When a healthy lobster is cooked the tail will curl under the body. If the tail curls on the cooked lobster, the lobster is safe to eat. If for some reason you find that you can not prepare the lobsters for several days, you may partially cook them and then keep them in the refrigerator. Simply place the lobsters in boiling water for six minutes, and then remove them. Refrigerate the lobsters right away. Finish cooking at a later date. See the recipes page for further cooking instructions.
Cooked Lobster: Store cooked lobsters in rigid, airtight containers. The product is best if used within
three days from time of cooking.
Lobster Meat: Remove lobster meat from shell. Store the lobster meat in an airtight container for up
to four days.
Frozen Lobster Products: Follow directions on package for storage and thawing of frozen lobster
The information above is the sole opinion of the author and does not represent any legal advice.
|How to cook LIVE Maine LobstersFill a large pot half to two-thirds full with water. Set your burner to high heat and bring water to a rolling boil. Add lobsters to the pot head first, making sure that they are completely submerged. Cover the pot tightly and return to a boil as quickly as possible. Once water is boiling again, cook the lobsters 10 minutes for the first pound and 3 additional minutes for each additional pound, i.e., cook a two-pound lobster for 13 minutes. When the antennae pull out easy, the lobsters are done. Serve with melted butter.|
COOKING CHART – MAINE LOBSTERS:
1 POUNDERS 9 - 10 min
1.25 POUNDERS 10-11 min
1.5 POUNDERS 11-12 min
2 POUNDERS 12-13 min
COOKING CHART - JUMBO LOBSTERS
3 to 6 POUNDERS 24-28 min
6 to 7 POUNDERS 28-30 min
8 POUNDERS & up 4 min per pound Tips:
Be sure to keep the water boiling throughout the cooking time, but be careful that the pot does not boil over. Times given are for hard-shelled lobsters; if cooking new shell lobsters, reduce boiling time by 3 minutes. Try adding a cup of white wine to the water before boiling to add a bit of flavor. The tail will curl under the body when the lobster is cooked.
To preserve the lifespan of your lobster it may be par cooked. Lobsters should be cooked for ONE HALF the allotted time depending on the pound size. The lobster can then go back into the refrigerator. The next day it should be cooked for the remainder of cooking time. You may also FULLY cook the lobster and return it to the refrigerator. The next upon serving place the cooked lobster in boiling water for 3 mins and serve.
|How to crack a Maine LobsterOkay, so you've ordered your first lobster. The
server brings you a bib, melted butter, a wet
napkin, a nut cracker and, of course, a bright red
lobster. You look at it wondering, okay, what do I
1. Put on the bib. (water can squirt at
the least expected moment not to
mention that you will feel years younger)
2. Twist off the claws.
3. Crack each claw and knuckle with a
lobster or nut cracker. Remove the
4. Separate the tail from the body and
break off the tail flippers. Extract the
meat from each flipper.
5. Insert a fork and push the tail meat
out in one piece. Remove and discard
the black vein that runs the entire
length of the tail meat.
6. Separate the shell of the body from
the underside by pulling them apart and
discard the green substance called the
7. Open the underside of the body by
cracking it apart in the middle, with the
small walking legs on either side.
Extract the meat from the leg joints and
the legs themselves by biting down on
the leg and squeezing the meat out with
8. Use the wet napkins to clean up.
|All orders must be received by 12:00 noon Eastern Time if you would like to receive next day delivery. |
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These images may not be copied without written permission. All other photos Copyright 2004