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Helpful Tips

How to Cook Lobster

A 1 to 1.5 lb. whole lobster serves one average person with some side dishes such as a dinner rolls and salads or with steak for "Surf and Turf." If you are just serving lobster with little else on the side, we would recommend a larger size such as 1.5 to 2 lb.

Use a deep heavy pot. Place approximately 1 gallon (4 L) of sea water or fresh water salted with 1/4 c. (50 mL) of sea salt in the pot. We will always provide enough sea salt with your live order for cooking. Maritimers like their seafood quite salty so if you're from away, cut back a bit on the salt. Bring the water to the rolling boil. Add lobsters head first and cover. They don't scream, that's a fallacy. Bring the water back up to the rolling boil and then begin to time the length of cooking. Cook the one pounders for 12 - 15 minutes and the two pounders for a few minutes longer. Drain lobster and serve hot or cold.

Shelling Cooked Lobster

Once shell temperature is cool to touch:

  • remove claws and knuckles by twisting break at sections
  • remove claw meat by breaking shell with lobster cracker
  • remove meat from legs by suction
  • twist body and tail apart
  • use female red roe (caviar) and green liver (tomalley)
  • cut tail underneath and remove meat remove the dark top vein
  • break off tail flippers and nibble or squeeze out the meat

How to Cook Clams/Mussels 

  1. Remove any crushed or damaged clams. Put the clams in a pot with enough room to cover snugly. Pour in a beer.
  2. Place pot on the stove or the campfire or the propane element of the barbeque on high and cook until the clams open.
  3. Cook one or two minutes longer just to make sure the largest ones are well done. Discard any that have not opened.
  4. Serve with hot melted butter.

If you want to get fancy, you can use white wine, garlic, onion or even stewed tomatoes to add to the cooking pot but really they taste best in their own juices or a beer. The freshness and the quality of the clams really shine through when they are not overpowered by other ingredients. Clams release quite a bit of salt water as they are cooking so you really don't need to add much additional liquid.