Seafood Handling Guide

Handling of Live Lobsters

*Lobsters must be cooked the day they arrive*

Live lobsters are best left in their original shipping box (closed with coolants) until they are cooked, although you may also keep them in the refrigerator crisper. Do NOT pack lobsters in ice without drainage or submerge them in fresh water, as lobsters will die.

How to Steam Live Lobsters

• Place a steel rack on the bottom of your pot and add 1.5” of lightly salted water.
• Bring to a full boil and then add lobsters, no more than two layers deep or 4 lobsters at a time.
• Cover the pot and time according to the chart below.

How to Boil Live Lobsters

• Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil.
• Place lobsters head-first into the pot. When the water begins to boil again, cover the pot, and time according to the chart below.

Lobsters should be cooked until internal temperature reaches 145°F.

Handling of Cooked Lobsters

Cooked lobsters can be refrigerated for up to 3 days from delivery. Cooked lobsters are best served cold or shucked to use in your favorite recipe. 

If you choose to reheat, use the instructions below:

• 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.

Handling of Cooked Lobster Meat

Reheating lobster when it’s out of the shell is not recommended. Cooked lobster meat is best served cold in your favorite recipe. 

How to Make the Lobster Roll Kit

• Sort through the lobster meat to remove any remaining shells or cartilage.
• Cut large pieces of meat into a preferred size, add mayo, and gently mix. If desired, add chopped green onions, diced celery, and lemon juice to taste.
• Slice each brioche roll lengthwise to create a cavity. Stuff the lobster salad evenly among the rolls and enjoy!

Handling of Clams* and Mussels

*Best if consumed within 24 hours of delivery*

• Dispose of any cracked or open clams/mussels.

• Add 1.5” of water into a pot. Once the water is fully boiled, place clams/mussels into the pot (optional to cook in their net bags).

• Cover the pot for approx. 8 minutes or until shells pop open, whichever comes first (internal temperature should reach 145°F).

• Remove the clams/mussels from the pot and serve immediately with melted butter or cocktail sauce.

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

Instructions for Soups and Chowder

• Pour soup/chowder into a pot or crockpot.
• Heat over medium heat and bring to a soft boil, stirring frequently to prevent burning.
• Cook until internal temperature reaches 165°F.

Instructions for Filet Mignon*

• Preheat your grill until it’s hot.

• Lightly oil the filet and then generously season with salt and pepper and/or your seasoning of choice.

• Cook for approximately 5-8 minutes on each side, depending on desired doneness and thickness of cut.

Internal Temperatures:

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