Live Lobster and Chowder Combo

New England Clam Chowder:

Ingredients: Light cream, fish stock (water, fish bones, carrots, onions, salt), water, pastry flour, butter (cream (milk, natural flavoring)), corn starch, salt, black pepper, clam meat, onions, potatoes, clam broth (clam broth, maltodextrin), Worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), hot pepper sauce (distilled vinegar, red pepper, salt), salt pork.

Contains: Fish (cod, haddock, hake, pollock, anchovy), milk, wheat.

Live Lobster:

Lobster

Contains: Crustacean shellfish (lobster)

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.

Live Lobsters:

Preparation & Handling: Live Lobsters, Keep Refrigerated. Lobsters should be cooked the day they arrive. If lobsters arrive early, keep them in a cool area with frozen gel packs, storing at 37-40 degrees for up to 24 hours.

Steamed Live Lobster Cooking 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 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).
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 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.