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°F 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°F for 15 seconds.
Dry Day Boat Sea Scallops
Thawing Instructions: Remove frozen scallops from all packaging and thaw in refrigerator overnight or for 8 hours.
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.
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.
Center Cut Cod Loins
Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.
Handling Instructions: Cook and consume within 24 hours of thawing. Do not thaw and refreeze. 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 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.
Swordfish Steaks
Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.
Handling Instructions: Cook and consume within 24 hours of thawing. Do not thaw and refreeze. 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.
Yellowfin Tuna Steaks
Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.
Handling Instructions: Cook and consume within 24 hours of thawing. Do not thaw and refreeze. Once thawed, pat dry of any excess moisture.
Cooking Instructions: Cook this naturally delicate product rare to medium rare from a thawed state by grilling or searing. For safety reasons, the tuna should be cooked to 145°F degrees for at least 15 seconds as consuming tuna raw or undercooked may increase your risk of food borne illness, especially if you have certain medical conditions.
