Lobsterpalooza! Gram

LIVE LOBSTER DIRECTIONS:

Keeping the lobsters in the provided cooler, fill the appropriately-sized pot (see below) with enough water to cover the lobsters and cooler.

Place the water-filled pot atop the stove and bring to a strong boil. Adding salt to accelerate boiling is not recommended: it may result in an over-boiled lobster.

Firmly grasp the lobsters behind their arms and carefully plunge them head-first into the boiling water. Some people prefer to cut off the rubber bands, making the case that the rubber affects the taste, but this is optional. If you decide to remove them, be careful, those claws can hurt!

Cover the pot with a lid. You may hear a whistling sound as the air begins to escape from the shells. Be mindful of splashing water and any over-boil.

When the water returns to a full boil, set a timer for the appropriate cooking time (see below). Continue cooking uncovered and reduce heat as necessary to maintain a soft boil.

While the lobster cooks, prepare lemon/butter sauce. Simply melt butter over very low heat and, if you’d like, add lemon sliced in quarters. Make sure you try some lobster without any butter or lemon first, though!

As your cooking timer expires, your lobsters should be deep red to pink in color. Be sure to wear rubber kitchen gloves or appropriate protection when handling to prevent burns.

Carefully remove your lobsters from the pot with tongs or other utensils, and place them on a plate. Let them sit for a few minutes so that the juices can soak into the meat.

Go to our How-to Cooking Videos page to see this process for yourself or for more cooking options, visit our online Cooking Guide!

LOBSTER BISQUE DIRECTIONS:
On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.

CRAB CAKES DIRECTIONS:

To Bake:
Preheat your oven or toaster oven to 400°F. Place the thawed cakes on a greased baking sheet or on non-stick foil. Bake on the center rack for 13-15 minutes, or until golden brown, turning on the broiler for last 1-2 minutes (watch to make sure the tops don’t burn)

To Pan-fry or Sauté:
Pan-fry in a non-stick pan over medium heat in vegetable oil or butter for approximately 5 minutes per side.

LOBSTER RAVIOLI DIRECTIONS:
First, thaw overnight by placing in your refrigerator. Once thawed, choose your cooking method.

Microwave: Vent film. Microwave in the container on high for 2 minutes. Carefully remove film and stir. Heat for an additional 1-2 minutes as necessary.

Oven: Preheat oven to 350°F (do not exceed). Remove film and heat in the container for 20 minutes. Serve as an entrée or an elegant appetizer.