We’ve been shipping live lobsters and fresh seafood for over 15 years and have come across plenty of questions from landlubbers and lobster aficionados alike. You’ll find many of the common questions below. If you can’t find your answer, contact us and we will get right back to you faster than you can say Penobscot, ME.Click Here to Contact Us
Quick facts on how to cook lobsters.
The green substance is the liver, also known as tamale. It can be rinsed out of the cooked lobster.
The hard red substance is the roe or the eggs of the female lobster. It is also called the coral because because of the deep red color . The roe will be black and will appear gelatin-like if your lobster is under-cooked. It is edible but can also be rinsed out. Learn more about what’s inside a lobster.
Lobster Thermidor is said to be named by Napoleon.Thermidor was the 11th month of the calendar used during the French Revolution.
This classic French dish is made with egg yolks, brandy and the lobster’s meat stuffed back into its shell for serving. Here’s a recipe for easy Lobster Thermidor
It’s easy, we provide a detailed lobster cooking and handling guide with every order. You will also find instructions for lobster tails, steamers, mussels, shrimp, scallops, and steaks and more. See how to cook lobster here. Happy Cracking!
Your lobsters were packed to order, live and kicking and shipped overnight. Since they have traveled a long way they may have tired. (Note that cold temperatures make lobsters sluggish.) In most cases, as long as the packaging material is in good condition, and the refrigerant is still cold, your lobsters will be fine.
Cook lobsters even if they appear motionless. This is also true if a lobsters has been damaged or dropped a claw in transport.
In the unlikely event that a lobster has died, it is usually acceptable to cook if it is still cool to the touch and if the other lobsters in the shipment are still alive. Cook them up! The tail of the lobster is the best indicator of its freshness: it should curl under the body and be somewhat firm not watery or mushy when cooked.
If you need to hold them until later in the day it is best to keep them in their packaging and refrigerate them. If you cannot fit your cooler in the refrigerator, put your lobsters in a paper bag on a drip tray or dish to catch any water that may leak, and don’t seal them in a plastic bag. Please do not put them in water! Without proper salinity and temperature control the lobsters will die.
Lobsters come in just about every color but red. The shade varies a little from lobster to lobster, but they are a dark blue-green when alive. Live lobsters are greenish brown-black because of many different color pigment chromatophores. When they are cooked, all the pigments are masked except for astaxanthin, the red background pigment. The red pigment is the most stable component of the coloring in a lobster. The greens and browns which darken the shell in a live lobster are destroyed by the cooking process.
Fishermen have been known to bring in blue, yellow, red and spotted live lobsters. Usually, when lobsters are hard-shelled, their shells are a darker color. Also, when you cook hard-shell lobsters, their shells will turn a brick red color and sometimes black, whereas soft-shelled lobsters, when cooked, are a bright red color.
Shellfish takes very little time to cook. Cooking a lobster for too long will make it tough and rubbery. Lobster meat should be white, opaque, not translucent. Walking legs will pull out easily from the body. Tomalley (liver) will be green and firm. Roe from a female (lobster eggs) will be bright red and firm.
Your lobsters were packed to order, live and kicking and shipped overnight. Since they have traveled a long way they may have tired. ( Note that cold temperatures make lobsters sluggish.) Cook lobsters even if they appear motionless. This is also true if a lobsters has been damaged or dropped a claw in transport. See one clawed lobsters