Lobster Clambake

• Two (2) live or cooked whole North Atlantic Lobsters.
• One (1) 24 oz. Roger's New England Double Clam Chowder.
• One dozen (12) live Littleneck Steamer Clams (approximately 1 pound).
• Two pounds live Prince Edward Island Mussels (approximately 18-25 per pound).

Lobster: Lobster (Origin: North Atlantic, USA and Canada)
Contains: Crustacean Shellfish

Double Clam Chowder: Clams, Light Cream (Light Cream, Disodium Phosphate), Fish Stock (Water, White Fish Bones, Carrot, Onion, Salt), Onion, Potatoes, Wheat Flour, Clam Broth Powder (Maltodextrin, Dehydrated Clam Broth), Butter (Cream, Natural Flavor), Rendered Salt Pork Oil (Pork Cured with Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite), Garlic in Oil (Garlic, Water, Soybean Oil, Olive Oil, Phosphoric Acid), Cornstarch, Water, Salt, Black Pepper, Hot Sauce (Distilled Vinegar, Red Pepper, Salt), Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract).
Contains: Anchovy, White Fish, Milk, Wheat

Littleneck Clams: Littleneck Clams (Origin: USA, Wild)
Contains: Shellfish

Mussels: Mussels (Origin: Canada, Wild)
Contains: Shellfish

Produced in a facility that processes fish, shellfish, milk, soy, wheat, egg, peanuts, and tree nuts.

Lobster Clambake includes fresh lobsters (live or cooked), clams, and mussels.

Orders including fresh items ship with frozen gel packs for delivery on date requested during checkout.

All food orders $99+ ship free.

Handling: Live lobsters must be cooked the day they arrive. Cooked lobsters can be refrigerated for 3 days or frozen for up to 30 days. Littleneck clams and mussels are shipped fresh and are best consumed within 24 hours of delivery. Double Clam Chowder should be kept frozen and consumed within 30 days of delivery.

Live Lobster Preparation: Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil. Place lobsters head first into the pot. When water begins to boil again, cover the pot, and time according to the information below. Cook until internal temperature reaches 145°F.

Cooking Times:
1.25 lb. = 9-10 min.
1.50 lb. = 12 min.

Cooked Lobster Preparation: Keep refrigerated and consume within 3 days of delivery. Best served cold or shucked for lobster rolls, salads, or your favorite recipe. If you would prefer to reheat, use the following instructions:
Remove lobsters from the sealed bag. Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil. Place lobsters head-first into the boiling water, cover, and boil for 3 minutes. Note: Additional heating can result in overcooking.

Double Clam Chowder Preparation: Thaw under refrigeration. Pour into a pot and heat on stovetop until chowder reaches a soft boil. Simmer until temperature of 180°F is reached.

Littleneck Clams Preparation:
To Steam: Dispose of any cracked or open clams. Add 1.5" of water into a pot. Once the water is fully boiled, place clams into the pot. (Optional: cook clams in their net bags). Cover the pot for approx. 8 minutes or until clams open, whichever comes first and internal temperature reaches 145°F. Remove the clams from the pot and serve immediately with melted butter.

To Shuck*: With a towel, hold the clam in your hand with the hinge pointing away from you. Insert the clam knife between the shells, opposite the hinge, and cut around the seal and hinge to pry the shells open. Slide the knife along the top of the shell to release the clam into the bottom half of the shell. Be careful not to lose the liquid. Discard the top shell. Carefully run the knife under the clam meat to separate it from its adductor muscle on the bottom shell.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Mussels Preparation: Dispose of any cracked or open mussels. Add water, 1.5" deep, into bottom of pot. Bring the water to a full boil. Place mussels into the pot. Cover the pot for approx. 8 minutes or until mussels open, whichever comes first. Remove the mussels from the pot. Serve immediately with melted butter or cocktail sauce. Cook until internal temperature reaches minimum 145°F.