Handling & Preparation

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.

Signature Crab Cakes:

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Remove frozen crabcakes and bakeable cup from tray, place on a baking sheet.
3. Bake for 15 to 18 minutes until golden brown and internal temperature reaches 145°F.

New England Stuffies:

Preheat oven to 350⁰F. Remove plastic covering. Stuffies can be baked in oven proof tray or on a baking sheet. Bake for 20-25 minutes until golden brown and internal temperature reaches 145⁰F.

Lobster Mac & Cheese:

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Cover tray with aluminum foil, Place bakeable tray directly on oven rack or on a baking sheet
3. Bake for 20 minutes and remove aluminum foil. Place uncovered tray back in the oven for 10 - 12 minutes or until internal temperature reaches 145°F for 15 seconds.

Crab Cakes Cooking Instructions:

Conventional Oven: leave frozen till ready to cook.

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

Lobster Tail Cooking Instructions:

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.

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds
6. 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 Cooking Instructions:

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. Cook until internal temperature reaches minimum of 145 F for at least 15 seconds.

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.

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.

Lobster Tail Cooking Instructions:

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.

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds
6. 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 Cooking Instructions:

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. Cook until internal temperature reaches minimum of 145 F for at least 15 seconds.

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.

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 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.

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.

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.

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.

New England Baked Haddock

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Place bakeable tray directly on oven rack or on a baking sheet
3. Bake for 16 to 20 minutes until golden brown and internal temperature reaches 145°F.

Crab Cakes

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Remove frozen crab cakes and bakeable cup from tray, place on a baking sheet.
3. Bake for 15 to 18 minutes until golden brown and internal temperature reaches 145°F.

Day Boat Scallops

THAWING INSTRUCTIONS
Remove frozen scallops from all packaging. Thaw in refrigerator overnight, or for 8 hours. For quicker thawing, keep scallops in plastic wrap and place under cold running water for 5 to 7 minutes or until thawed.

HANDLING INSTRUCTIONS
Do not refreeze. Thawed scallops can be stored under refrigeration for two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 4 to 6 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Lobster Mac and Cheese

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet
3. 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.

Roasted 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. 

Mustard Sauce

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 Mac & Cheese

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Cover tray with aluminum foil, Place bakeable tray directly on oven rack or on a baking sheet
3. Bake for 20 minutes and remove aluminum foil. Place uncovered tray back in the oven for 10 - 12 minutes or until internal temperature reaches 145°F for 15 seconds.

New England Baked Haddock

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Place bakeable tray directly on oven rack or on a baking sheet
3. Bake for 16 to 20 minutes until golden brown and internal temperature reaches 145°F.

Lobster Mac & Cheese cooking instructions:

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet.
3. Bake for 20 minutes, remove aluminum foil.
4. Place uncovered tray back in the oven for 10 - 12 minutes or until internal temperature reaches 145°F for 15 seconds.

Lobster Tail Cooking Instructions:

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:

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. 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:

1. Split tail in half lengthwise, brush with garlic butter.
2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Dry Aged Ribeye:

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.

Raw 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.

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. 

Cajun Rub

Store at room temperature.

Lobster Mac & Cheese cooking instructions:

Conventional Oven: leave frozen till ready to cook.

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

Lobster Tail Cooking Instructions:

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:

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. 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:

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

New England Clam Chowder cooking instructions:

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!

1. Thaw product in the refrigerator for 24-36 hours.
2. Cut open a corner of the bag and pour product into a microwave-safe dish.
3. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between.
4. 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:

1. Thaw product in the refrigerator for 24-36hours. Cut open a corner of the bag and pour product into a saucepan.
2. 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).
3. Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Filet Cooking Instructions:

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.

Colossal Raw Shrimp Instructions:

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.

Filet Mignon:

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. Cook until internal temperature reaches minimum of 145 F for at least 15 seconds..

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:

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145°F for 15 seconds

Alternate cooking method:

1. Split tail in half lengthwise, brush with garlic butter.
2. Grill or pan sear meat side down till internal temperature reaches 145°F for 15 seconds.

Raw 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.

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.

Filet Cooking Instructions:

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.

Lobster Tail Cooking Instructions:

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:

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. 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:

1. Split tail in half lengthwise, brush with garlic butter.
2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Lobster Tail Cooking Instructions:

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:

1. 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.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. 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:

1. Split tail in half lengthwise, brush with garlic butter.
2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.