Reheat Fried Food

Spread food out on a cookie sheet. Leave uncovered & put in oven at 275˚ F. Heat refrigerated food 10-12 minutes. Heat unrefrigerated food 6-8 minutes. If breading is getting too dark for your liking, tent with foil. 

INTERNAL TEMP REQUIRED: 165˚F

Lobster Tails

 

 

HOW TO BUTTERFLY A LOBSTER TAIL

*Tails must be thawed before butterflying.*

 

1.  With heavy scissors, cut through the top of the shell down to the base of the tail. Try to cut down the center of the back. 

 

2.  Spread the shell apart gently. Wiggle the meat carefully to loosen it so that it comes out of the shell easily.

 

3.  Lift the meat to sit on top of the shell. The meat will still be connected to the shell at the base of the tail.

 

BROILED LOBSTER TAIL     *NOTE: not "boil", but "broil"

1.  Butterfly your lobster tail (see above).

2.  Move oven rack to middle-height. Set your oven to broil and allow to preheat.3.  Place tail on a cookie sheet. Generously baste tail with melted butter, or set a few butter pats on top. Place tail in oven and cook according to the cooking times listed below (roughly 1 minute per ounce).

 

 

4.  Check if the lobster is fully cooked by cutting the meat at its thicket point. If the meat is flat white throughout, then it's done. If it looks glassy or translucent, cook it longer. If you have one, use an instant read probe thermometer.

INTERNAL TEMP REQUIRED: 145 F

 

GRILLED LOBSTER TAIL

1.  With kitchen shears, cut through the top of the shell down to the base of the tail (see step 1 of "How to Butterfly"). Place a pat of butter in the cut, between the meat and the shell.

 

2.  Place the lobster belly-down on the hot grill (medium to medium-high heat) and close the lid.

 

3.  Let cook for 10 minutes. Check if the lobster is fully cooked by cutting the meat at its thickest point. If the meat is flat white throughout, then it's done. If it looks glassy and translucent, cook it longer. The larger the tail, the longer the cooking time.

 

INTERNAL TEMP REQUIRED: 145 F 

 

 

Live Lobster

1.  Fill a very large pot with water. This post must be large enough to fully submerge each lobster with room to spare. Add about 2 tablespoons of salt for each quart of water, then bring to a hard boil.

 

2.  Add lobsters to the pot head first, one at a time. Make sure they are totally submerged. Bring water back to a boil, then reduce to a simmer.

 

3.  Simmer for 12 minutes*. Remove lobster from water & serve with butter and lemon. 

 

Crab Legs

* Do not thaw your crab legs. *

 

1.  Fill a large pot with water and bring to a boil.

 

2.  Add the frozen crab legs and boil for 7 minutes (no need to salt the water as the crab already has a brine).

 

3.  Remove legs from water.

 

4.  Crack legs at the joints and pull out the meat. If you have trouble accessing the meat, cut the shell lengthwise with kitchen shears on the softer white/yellow underside of the shell. Be sure to serve with melted butter!

Maryland Crab Cakes

Bake at 350˚ for about 20 minutes. Or, you can pan fry the cakes in oil or butter for a few minutes on each side until golden brown.

INTERNAL TEMP REQUIRED: 165˚F

Crab Stuffed Salmon

Bake at 350˚ for about 20 to 25 minutes. Cut into the thickest part of the salmon. The meat should be opaque (should not look gummy or glassy). If the stuffing is getting too dark for your liking, tent with foil.

INTERNAL TEMP REQUIRED: 145˚F

Crab Stuffed Shrimp

Bake at 400˚ for about 13 minutes. Shrimp should be opaque in the center (should not look gummy or glassy). 

INTERNAL TEMP REQUIRED: 145˚F

Stuffed Mushrooms

Bake at 350˚ for about 18 minutes. If you wish, baste with butter at the 15 minute mark.

INTERNAL TEMP REQUIRED: 145˚F

Stuffed Clams

Stuffed Clams

Bake at 350˚ for about 20 minutes. The stuffing will be brown and crisp.

INTERNAL TEMP REQUIRED: 145˚F

Oysters Rockefeller

Broil at a high height for about 5 minutes.

INTERNAL TEMP REQUIRED: 145˚F

Mini Crab Cakes

Bake at 350˚ for about 12 minutes. Alternatively, you can pan fry for a couple minutes on each side until golden brown. Serve with lemons and tartar or Remoulade sauce.

INTERNAL TEMP REQUIRED: 145˚F

Shucking Oysters

 

Shucking oysters can be challenging and it does take some care to be sure that you do not hurt yourself. Remember, a kitchen knife/paring knife is NOT the same thing as an oyster knife. Be sure to protect your hand with a thick dish towel. The video above is very helpful in demonstrating the proper form.

Boiling Cocktail Shrimp

1.  Boil 1 gallon of water with 1 1/4 cups of salt.

 

2.  Take the chill off your raw shrimp by soaking them in warm water for a minute. Drain the shrimp and add to the boiling water.

 

3.  Stir often in a figure eight motion for 2 to 3 minutes (the water won't return to a boil). 80% of the shrimp will have curled (the two ends almost touch).

 

4.  Remove from heat and run cold water in the pot for a few minutes to cool. Once the water looks clear and the shrimp have their desired saltiness you can stop the water and drain the shrimp.

Salmon Burgers

Pan fry or grill for about 4 or 5 minutes on each side until golden brown.

INTERNAL TEMP REQUIRED: 145˚F

Always be sure to practice safe food handling :

-     Avoid cross contamination by keeping raw foods away from ready-to-eat/cooked food.

-     Seafood must reach an internal temperature of 145˚ F during cooking.

-     Don't leave food out at room temperature (in the "DANGER ZONE" of 40˚-140˚ F) for more than 2 hours.

ATTENTION:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Consult your physician or public health official for more information.

Cooking Instructions

The required internal temperature of cooked seafood and shellfish is 145 F. The required internal temperature of reheated food is 165 F.