Prep Tips

Crab Claws are shipped frozen and need to be fully thawed before serving.

Refrigerate/Freeze Immediately. Allow to thaw in refrigerator and enjoy within 5 days.

1. Try and keep your table clean by laying out a tablecloth or newspapers.
2. Grab a crab mallet or hammer and crack the claws over the tablecloth/newspapers.
3. Remove any shells before eating, chipped teeth are no fun.
4. Dip in your favorite sauce or butter, eat, savor and repeat until full.

Melt a small amount of butter in a saute pan on medium high.
Place frozen crab cake in pan, sear on first side then flip and sear on the other side.
Place in 400 degree oven until center is hot (about 10-15 minutes).
Serve with your favorite sauce.

Nothing can get between a hungry seafood fan and the lobster of his dreams—except, possibly, the fear of public embarrassment. Cracking a lobster isn’t the sort of skill you can fake, and for those without the knack, the process might seem daunting. But before you deny yourself the lobster you’re craving, check out these easy instructions—you’ll look like a lobster cracking pro in no time.

1. Twist off the claws.
2. Crack each claw and knuckle with a lobster or nut cracker (although you can also do this by hand). Remove the meat with that tiny fork or with your fingers.
3. Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.
4. 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.
5. Separate the shell of the body from the underside by pulling them apart. Discard the green substance called the tomalley.
6. 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 your teeth.
7. Wash those briny hands, enjoy the feeling of pride… and get another lobster. You deserve it.

Your dinner party is on a Monday, but, you fly in your lobsters for Friday? How the heck do you keep those lobsters alive for 3 days?

Answer: You don’t 👉 You “BLANCH” them.

Blanching is what the fancy restaurants do to decrease the “shrink” of their lobsters. Shrink is a term used to describe the product that you have to throw away because of spoilage. Thanks to some genius chefs, there is a way to make your whole live Maine lobsters last more than 3 days and still taste like it just came out of the ocean.

Blanching is easy:

• Boil water: add 1 tablespoon of sea salt per 2 quarts of water.
• Place lobsters in boiling water. Best to do 2 at a time for optimal blanching.
• Cook for 2 minutes ⏲. This is just enough time for the lobster meat to slightly cook and separate from the shell.
• Set up an ice bath for the lobsters.
• After 2 minutes of cooking, place lobsters in ice bath for 10 minutes.

Then, depending upon when you want to serve your lobsters:

• Within 48 hours 👉🏼 wrap in kitchen towels 👉🏼 place in fridge
• Post 48 hours – 3 weeks 👉🏼 wrap and freeze. 👉🏼 Slow-thaw in refrigerator for 24 hours before preparing.

When you're ready to cook and serve, CLICK HERE for 4 Ways To Cook Lobsters >

Storing Lobsters Overnight?

Anyone can just drop a lobster into boiling water and have a feast for the ages. In my journey to become the only 2-time Maine Lobster Chef of the Year, I developed a few tips to make lobster even better. Yes…lobster can be made even better than it originally is. Ill let you all in on a few top secret tips that will make you look like a rockstar! -- Chef Mac Arrington

#1 Boil bold not bland

When you boil lobster you do not want your water to be just…well….water. First, make the water as salty as the sea the lobster came out of. This is a method of seasoning that will bring out the natural brininess of lobster. Secondly, make your water essentially a flavorful tea by adding in fennel seeds, white peppercorns, celery salt, smashed garlic cloves and/or fresh herbs. The flavor of your water will be subtly absorbed by the lobster meat as it cooks. 

 #2 Eat with your eyes

Granted there is nothing wrong with a perfectly cooked whole lobster on a plate but a little extra color can help not only visually but flavor wise as well. When creating your work of culinary artistry make sure to add in greens. Be it basil oil, chopped fresh herbs or avocado. The best fresh herbs to pair with lobster are dill, tarragon, parsley, and chives.

#3 Spice things up a bit

Sweet and heat go together like a “Mainer” and Lobster. Lobster is naturally sweet in flavor and it is always a sound culinary move to contrast the sweetness with a little spice. Cayenne pepper or smoked paprika used sparingly will elevate any lobster dish. Do not go overboard, you want it to be lobster with a hint of spice rather than spice with a hint of lobster. 

#4 Get saucy

Lobster and melted butter go together as well as peanut butter and jelly. One thing you can do though is make your butter even better. When melting the butter add in a little fresh lemon juice, dash of cayenne pepper, minced garlic and freshly chopped dill. You will find yourself strangely wondering if you even need lobster to be enjoying the butter. Hint, you do, you do not want to be eating straight butter no matter how delicious it is. 

#5 Cook with what you drink

When you are cooking with lobster there are a plethora of recipes on GetMaineLobster.com that call for white wine, beer or liquor. When you use one of these liquids in a recipe pair the meal with the same beverage. If your recipe calls for white wine use a buttery Chardonnay for example that you would want to drink and then accompany the meal with a glass of it. The subtle compliment in flavors will surely step your experience up a level or two.

The most important thing I have learned when working with lobster is to let the lobster be lobster. Lobster is fantastic and you do not want to manipulate it too much in any recipe. Let it be the star of the show and create a meal that revolves around it and compliments the natural goodness of it. Try not to complicate or overthink your meal, if lobster is involved, it will be delicious.

As a shipper of Maine lobster, our biggest anxiety comes when we place it in the shipper box in the hand of the delivery driver. While we may have packed it well and Fedex or UPS took care in shipping, there is still a chance that one of these buggers will die in transit. We want every lobster to arrive at your doorstep, ready for a fight.

WHAT DO WE DO TO ENSURE THAT?

1. The weak get thrown to the side: we only ship strong lobsters, ones with real fight in ‘em.
2. We only ship hard-shell lobsters: “Old Shells” we call them. The harder the shell, the more likely they arrive spry.
3. We drop their body temp: cooling lobsters prior to shipping helps with stress and brings them to a dormant state.
4. We pack ‘em tight:  this helps keep movement to a minimum in case they get jostled in transit.
5. Fresh and lively: our lobsters do not reach a tank. They come straight from the trap to our fulfillment facility, get cooled and then packed.

THINGS TO CONSIDER:

1. This is a live animal: shipping a live animal overnight is a delicate process. While rare, casualties will occur. The key is that the lobsters are cool. If the lobsters arrive cool, they are perfectly safe to cook and eat, regardless of whether they are alive or dead.
2. When lobster is not good: if you see a big crack in the lobster, cook him separately. Sometimes the little buggers will fight along the way, or they got shook in transit, causing damage to your poor creatures. If the meat has been comprised, it will look like cottage cheese. Good meat is nice and firm and a bright white.
3. The green stuff: this is just their last meal…nothing to worry about! Tomalley is considered a delicacy by some!
4. The red stuff: Roe, these are their eggs…you lucked out and got a female lobster with eggs. YUMMY!
5. The black stuff: you have under-cooked a female lobster. Simply wash away and cook for another few minutes.

MARK’S EXPERIENCE

In my time cooking and eating lobster, I have learned a few things about live lobster and dead lobster. Cooking for the right amount of time has been paramount, REGARDLESS!

Recently, I decided to ship myself (in Chicago) a softer-shelled lobster, knowing that there was a good chance that a couple would pass in transit. I shipped 10, and what do you know, upon arrival, only 3 survived. I was not happy, I was hoping more would make it. I decided to throw two of them away because they had been damaged in transit, cracked. The rest, I steamed on the grill (my own little way).

The end result, the 8 I cooked, 3 being alive and 5 being dead before cooking, came out GREAT. I knew there was nothing to worry about because the box was cool when I opened it, the lobster I cooked were intact, and nothing malodorous came from the box upon opening.

With that, I always expect every lobster to be alive upon arrival. In most cases, that will happen, BUT, I will always keep in mind that if the lobsters were cool upon arrival, well intact, and nothing malodorous was coming from the box, I am good to cook and EAT.

If you happen to receive a lobster from us that has passed in transit, CALL US (866.562.4817) or EMAIL; info@getmainelobster.com. We can help answer any hesitations you may have.

Storing Live Lobster:

Ideally, live lobsters should be cooked the same day they’re delivered. However, they can be kept for one additional day when stored properly. In a fridge, 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.

Storing Fresh Live Mussels and/or Clams:

Mussels and/or Clams must be cooked while they are still alive. Mussels and clams may tend to open in transit and this does not mean they have gone bad or died.  They should smell like the sea. You can determine if the mussels are alive by tapping on the shell. If the shell slightly closes a little then they are good to go. Store mussels in the bottom of your refrigerator, covered with a damp cloth or wrapped in wet newspaper. They are best cooked the same day, but will keep, refrigerated at 40 degrees, for 3 to 5 days. After cooking, the Mussels and/or Clams should be open. If any do not open, please discard. Never freeze live mussels, unless they’ve been cooked in advance.

***Note: GML recommends mussels and clams be cooked on the day of arrival. We are not responsible for any overnight loss.

Storing Fresh Scallops:

To store fresh scallops, keep them in the refrigerator until ready to use. Do not store scallops in water. Fresh scallops should not be stored in the fridge for more than two days. Ideally scallops should be cooked within one day.
Scallops freeze very well. If you are not cooking your scallops within 2 days of receiving, put them in the freezer to extend their shelf life. To freeze scallops, simply wrap them in plastic, remove as much air and put them in the coldest part of the freezer (for up to three months). To Thaw your frozen scallops, place them in your refrigerator for a day.

Storing Fresh Fish: 

Keep your Fresh fish exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F in refrigerated as soon as possible. Do not allow the fish to set outside refrigeration for any length of time unless preparing to cook.

In Refrigerator for 2-4 days with gel packs in a soft zip up cooler bag is the best.
Remove the fish from the packaging. Thoroughly rinse the fish in cold water. Pat it dry with a paper towel. Line a plate or pan with a double layer of paper towels and place the fish on the towels. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back. Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.

In Freezer for up to 4 months if not cryovac sealed. If cryovac sealed, much longer.

When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish.Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.

IKR, who ever has lobster meat left over? Well, in case you do...use this "Mainer" tip to help you preserve the freshness and flavor of our most prized export.

First things, First: Always thaw lobster meat or lobster tails, if they are frozen. The most effective way to do this is by placing them in the refrigerator for 24 hours prior to cooking. If you need them faster, you can thaw at room temp for a few hours, and if you need them right away thaw under running cold water.

If it's already cooked and thawed, move to the step by step directions.

Tools:

• Large Ziploc Freezer Bag
• Fresh Cream or Milk
• Newspaper
• Tape
• A Freezer 

Step by Step:

• Allow the lobster meat to cool
• Place lobster meat in Ziplock freezer bag
• Pour milk or cream over the lobster meat, covering all of the meat
• Seal Ziplock freezer bag >> be sure to get as much of the air out as possible
• Lay flat on the counter
• Layout your newspaper and place Ziplock freezer bag in middle
• Wrap newspaper around Ziplock freezer bag like a special gift
• Tape securely so that the newspaper does not come undone.

Thawing Lobster Meat:

It's months later and you are ready to enjoy your leftover lobster meat. Simply move the lobster meat to the refrigerator 24 hours before you want to enjoy. Alternatively, you can run cold water over the lobster meat (taking newspaper off first) for 30 minutes. Be sure the lobster meat us thoroughly thawed.

Place lobster meat in a colander, rinse off the milk or cream, and allow to sit for 30 minutes.

Frozen Lobster Meat & Tails Thawing & Refreezing Guidelines: Refreezing lobster tails is no problem as long as safe thawing practices are followed. Thawing lobster in the refrigerator allows you a few days leeway for cooking or refreezing. As long as the lobster tails thaw within refrigerator temperatures of 40 degrees Fahrenheit or below, refreezing them is OK within two days.

EAT! If you have any questions, email us!