Category Archives: How To’s

HOW TO PREPARE

Keep frozen until ready to use—do not refreeze.

1. Before preparing, thaw overnight in the refrigerator, or place the bag in cold water to thaw more quickly.
2. Gently empty thawed meat into a colander, drain, and pat dry (Please note: do not press or squeeze the meat—this will affect the taste and texture).
3. The lobster meat is now ready to use in your favorite recipe. Serving suggestions: gently warm the claw and knuckle meat in melted butter and add to a stew, bisque, or chowder, or use to top off a favorite pasta dish.

 

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TRADITIONAL MAINE LOBSTER ROLL ON WARM BUTTER-TOASTED BUN

Serves 4

INGREDIENTS:

1. 1 pound Greenhead Lobster Cooked Claw & Knuckle Meat, diced
2. Mayonnaise, enough to blend
3. A pinch of salt and pepper
4. A dash of lemon juice
5. 4 split top hot dog buns, or for variety, croissants or hoagies
6. 2 tablespoons melted butter

DIRECTIONS:

1. Combine lobster meat, mayonnaise, salt, pepper, and lemon juice.\
2. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter
   and toast buns over moderate heat until golden brown on both sides.
3. Scoop claw & knuckle meat mix into butter-toasted bun (about 3 to 4 oz. per bun).
4. Serve and enjoy!

Directions

1. You will need a large deep pot large enough to fit the lobsters.
2. Pour 2 inches of water into the pot along with a little salt (feel free to add some of the seaweed that came with the lobsters if desired).
3. Bring water to a heavy boil.
4. Put the lobsters in head first, taking care not to crowd the lobsters in the pot. Make sure there is at least six inches at the top of the pot after putting the lobsters into the pot (this allows enough room for the steam to rise through all the lobsters).
5. Refer to the timetable below for steaming lobsters. We urge you however, not to rely on these timetables alone.
6. When the steam starts filtering out of the pot, you are getting close. This is when you begin to smell the fine aroma of the lobster feast that you are about to enjoy.

STEAMING TIMETABLES

For Cooking Live Lobster

1 Pound – 10 mins.

1 1⁄4 Pounds – 12 mins.

1 1⁄2 Pounds – 14 mins.

1 3⁄4 Pounds – 16 mins.

2 Pounds – 18 mins.

2 1⁄2 Pounds – 22 mins.

3 Pounds – 25–30 mins.

Are they done?

Cooked lobsters will turn bright red at the end of either a boil or steam. The old trick we use here in Stonington is the antenna test: If the antenna pulls off easily, the lobster is done. For larger lobsters (greater than 2 lbs.) we advise that you let them cook a few minutes after the antenna pulls off. You can easily check to see if it is done by cracking the lobster where the tail meets the body, and checking to see if the meat has turned white and opaque rather than translucent.

Ingredients

2 Greenhead Lobster Tails (thawed according to package instructions)

Butter or Oil

Spices, Herbs, etc (optional)

Directions

1. Split the Greenhead Lobster Tails in half lengthwise.
2. Pre-heat a non-stick skillet to about 335ᵒ (medium). Add butter/oil until hot.
3. Sauté the Greenhead Lobster Tails flesh side to the heated pan for about one minute.
4. Flip, season, and cover, and let finish very gently for 5 to 6 minutes until the tail meat is opaque and easily removed from the shell.
5. Remove the Greenhead Lobster Tails to a plate and keep warm.
6. Reduce the pan liquid to a syrupy consistency and season, ladle on Greenhead Lobster Tails, and serve.

Directions

1. Completely thaw 4 lobster tails, rinse and drain off the salt water glaze, pat dry.
2. Bring approximately 8 cups of water to a boil.
3. Best to cook in batches not exceeding 8 tails.
4. Put thawed lobster tails in boiling water and turn the heat down to a low simmer.
5. Cook one minute for every ounce of lobster meat (Four, 4 ounce tails will require 4 minutes of cooking).
6. Remove lobster tails and let sit a few minutes to cool.
7. When done the meat will be opaque and firm.

Ingredients

2 Greenhead Lobster Tails (thawed according to package instructions)

Butter or Oil

Directions

1. Heat the grill or broiler to medium, approx 350ᵒ. (To grill or broil, less heat is needed than for steak or quick-cooking meats. The entire process should take no more than 5-6 minutes.)
2. Split Greenhead Lobster Tails in half lengthwise. Liberally baste the split tails with butter or flavored oil.
3. Grill 3 minute flesh side to the flame.
4. Flip the Greenhead Lobster Tails shell-side to the heat. Loosely cover with a disposable pie plate or foil and grill for 3 to 4 min.
5. Remove the pie plate or foil, and grill for another minute until the tail meat is opaque and easily removed from the shell.