How to Cook Fresh Steamer Clams

Preparing & Handling Steamers  Because the shells are soft, you are bound to find a small number of clams broken. Shells may open or gape naturally: this does not necessarily mean the product is spoiled or dead. The siphon or neck, of a soft-shell clam will constrict when touched. A gentle tap on the shell […]

How to Cook Mussels

You want to learn how to cook mussels? In this article we will show you step by step guide for how to handle, store and cook mussels. How to Cook Mussels Plan to cook fresh (live) mussels soon after they arrive. Store mussels in a mesh bag if possible. This will help keep the shells closed. […]

Cooking Alaskan King Crab

Cooking Alaskan King Crab

Preparing & Handling Our Alaskan King Crab legs are all fully cooked and then flash frozen. Properly wrapped Alaska King Crab can be stored in the home freezer at 0 degrees F or lower up to 4 months. For optimum quality, thawed crab or crab meat can be stored in the refrigerator 1 to 2 […]

How to Grill Steaks

Cooking and Grilling Steaks

Steak and lobster are a natural pair! Learn some tricks and tips to make your surf and turf dinner perfect! Find out how to store steaks and prepare for broiling or on the grill. Be sure to browse our selection of steak and lobster dinners by mail order delivered to your home. Preparing & Handling Steak […]

How to Eat Lobster and Serve Cooked Lobster

Eating lobster, cracking the shell and searching for the sweet, prized meat is a New England ritual. Eating  live Maine lobster can be a little intimidating. Don’t worry; you’ll be eating a Maine lobster like a native in no time! What to Serve With Lobsters? Steamer clams, New England clam chowder and coleslaw are perfect […]

Lobster Lingo 3

Lobster Lingo

Lobster Parts Carapace: Hard-shell of the lobster with the claws, knuckles and tail removed. It houses the legs, tomalley, and, in the females, the roe. Claws: The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. They are full of tender, sweet meat. […]

How to Shuck, Cook and Eat Oysters

How to Cook and Eat Oysters Once oysters are removed from their shell they can be served raw, baked, steamed, grilled or in specialty dishes. Oysters don’t take long to cook and a low heat or fast high heat (broiling or frying) is preferable. They will toughen up if cooked too long. If you are […]

Claminology - Maine Clams

Claminology – All about Maine and New England Clams

Clamshells had a sacred significance to Native Americans and were later used to make wampum-beads used for money. There are two basic families of East Coast clams-hard-shell and soft-shell. Hard-shell clams are also known by their Native name, quahog (pronounced co’hog). Hard-Shell clams are typically sold according to size, and the size determines the way […]

Lobster Meat: The Maine Ingredient

Lobster Meat: The Maine Ingredient

Nothing adds flavor and elegance to recipes like sweet, tender lobster meat–the main ingredient for many of New England’s signature dishes. Whether you’re at a roadside seafood shack or white tablecloth restaurant, you’ll find lobster meat in regional favorites like lobster macaroni and cheese, lobster pie, Maine lobster rolls, pasta, soups, salads, casseroles and more. […]