Handling & Preparation

Legal Experiences

Surf & Turf Box

Lobster Bisque

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly (within 2 hours) cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Lobster Tail

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
Brush lobster meat with garlic butter
Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method: split tail in half lengthwise, brush with garlic butter. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Wagyu Filet

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: can be grilled, pan seared, baked. Cooked to desired temperature.

Garlic Butter and Cajun Spice

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Maine Jumbo Lobster Ravioli Kit

Lobster Ravioli

Thawing: keep frozen till ready to cook

Handling: do not thaw ravioli before cooking

Cooking Instructions: heat 6 quarts of water to a boil. Add a pinch of salt. Add pasta. Cook until pasta floats 4 to 7 min, and drain

Calabria Fra Diavolo Sauce

Thawing: thaw in refrigerator overnight or for 8 hours. For quicker thawing, placed sealed package under running water for 5 to 7 minutes.

Handling: do not refreeze, thawed product can be kept under refrigeration for 7 days

Cooking Instructions: remove sauce from bag and put in a sauce pan. Let it come to a boil, then reduce the heat so the sauce gently bubbles, keep simmer going for up to 10 minutes.

Dinner Rolls

Thawing/Handling: keep frozen or thaw at room temperature for up to 3 hours

Cooking Instructions: bake for 8 to 10 min in a 400 degrees F. oven or until golden brown

Garlic Butter

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days

Boston's Best Lobster Roll Kit

Lobster Meat

Thawing: Thaw in refrigerator overnight. For quicker thawing keep lobster in sealed packing. Put lobster under cold running water for 15 to 20 minutes or until thawed. Remove plastic after thawing.

Handling: Do not refreeze. Thawed lobster can be stored under refrigeration for up to two days. Once thawed, drain and pat dry of any excess moisture.

Mini Rolls

Thawing: thaw at room temperature for 4 hours.

Handling: do not refreeze.

Cooking Instructions: separate rolls, brush with melted butter and toast each side till golden brown in a non-stick pan or place on a baking sheet and toast in a 350 degree F. oven

Lemon Mayo

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Butter

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Lobster & Shellfish

Colossal Naked Shrimp

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp.

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Colossal Naked Shrimp Cocktail

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp.

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Live Gulf of Maine Lobsters

Preparation & Handling: Live Lobsters, Keep Refrigerated. Lobsters must be cooked the day they arrive.

Steamed Live Lobster Cooking Directions:

You will need a large deep pot large enough to fit the lobsters.
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).
Bring water to a heavy boil.
Put the lobsters in headfirst, 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).
Refer to the timetable below for steaming lobsters. We urge you however, not to rely on these timetables alone.
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 TIMETABLE:

1 1⁄4 Pounds – 12 mins.
1 1⁄2 Pounds – 14 mins.
2 Pounds – 18 mins.

Are they done?

Cooked lobsters will turn bright red at the end of either a boil or steam. The old trick we use at Legal, is the antenna test: If the antenna pulls off easily, the lobster is done. You can also 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.

Lobster Meat

Thawing: Keep lobster in sealed packing. Put lobster under cold running water for 15 to 20 minutes or until thawed. Remove plastic after thawing.

Handling: Do not refreeze. Thawed lobster can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Fresh-Frozen Fish

Cod Loin

Thawing Instructions: Remove frozen portions from outer bag. Keep fish in sealed packing. Thaw in refrigerator overnight or for 8 hours. For quicker thawing, place sealed packed fish under cold running water for 5 to 7 minutes or until thawed. Remove plastic after thawing.

Handling Instructions: Do not refreeze. Thawed fish can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Organic Salmon

Thawing: Remove frozen portions from outer bag. Keep fish in sealed packing. Thaw in refrigerator overnight or for 8 hours. For quicker thawing, place sealed packed fish under cold running water for 5 to 7 minutes or until thawed. Remove plastic after thawing.

Handling: Do not refreeze. Thawed fish can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be grilled, broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Soups & Prepared Foods

Crab Cakes

Conventional Oven: leave frozen till ready to cook.

Preheat oven to 350°F.
Remove plastic covering. Remove frozen crabcakes and bakeable cup from tray, place on a baking sheet.
Bake for 12 to 15 minutes until golden brown and internal temperature reaches 145°F.

Lobster Bisque

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Lobster Mac & Cheese

Conventional Oven: leave frozen till ready to cook.

Preheat oven to 350°F.
Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet
Bake for 12 minutes, remove tin foil and stir. Place uncovered tray back in the oven for 10 minutes or until internal temperature reaches 145°F for 15 seconds.

New England Baked Haddock

Conventional Oven: leave frozen till ready to cook.

Preheat oven to 325°F.
Remove plastic covering. Place bakeable tray directly on oven rack or on a baking sheet
Bake for 14 to 18 minutes until golden brown and internal temperature reaches 145°F.

New England Clam Chowder

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Nut Crust Salmon

Conventional Oven: leave frozen till ready to cook.

Preheat oven to 325°F.
Remove plastic covering. Place bakeable tray directly on oven rack or on a baking sheet
Bake for 14 to 18 minutes until golden brown and internal temperature reaches 145°F for 15 seconds.