LOBSTERS
1. On the stove top boil enough water to fully submerge the lobster(s). Use more than one
pot if needed.
2. Once the water is boiling put the lobster(s) into the pot, make sure the water covers the whole lobster(s). Once the water returns to a boil they are almost done.
3. Contuine to boil for a additional two minutes to finish the cooking. For lobster(s) over one pound add one minute of extra boiling per pound.
4. Remove the lobster(s) fron the pot and drain. The lobster(s) should be bright red and floating before removing, and the meat inside the shell's will not appear to be translucent.
5. Crack the shells off the lobster and eat the claws, knuckles, (arms) and tail meat. There is meat in the bodies, yet the whole inside of the lobster body is not edible. Some say the tamalli (green stuff) is toxic.
6. The edible portions are best served dipped in hot melted butter.
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STEAMERS
1. Wash clams by putting them in cold tap water and agitateing them. We sugest a couple of washings before boiling to remove any excess sand or mud. Any clams which float or have broken shells should be removed. A clams neck will receed into the shell when touched. If the neck appears to be hanging out of the shell and motionless discard the clam.
2. Bring to boil enough water to cover the steamers.
Add a little more water than it tales to cover clams, because the steamer will open taking up more room in the pot. (much like pasta) Some sugest a beer in the water for flavor. You can add anything to the boil for added flavor. (garlic cloves and/or Old Bay Seasoning are nice too)
3. When the water is boiling put the steamers into the pot.
4. When the steamers return to a boil, leave them for 1 minute longer to finish the cooking.
When the steamers are cooked their shell's will open and the clam inside the shell will not appear to be translucent.
5. Strain clams and serve them with clam broth from the top of the pot to avoid any sand at the bottom.
6. Remove the shells and the skin on the neck from the clam. Dip them in hot broth to remove any excess sand, then dip them in hot melted butter, and enjoy.
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FRIED SEAFOOD
1. Set your fryer to 350 degrees. Meanwhile rinse your seafood in cool water.
2. Dredge your moist seafood in fry mix fully coating it. Shake of any excess coating.
3. Carefully place the seafood in the hot oil.
4. Fry it untill the seafood is floating in the hot oil and is golden brown. The seafood is done when its not raw or translucent looking. Always cut into the thickest portion to ensure the seafood is full cooked.
5. Place the seafood on a plate or cardboard box topped with papertowels to absorb the excess oil. Salt the seafood if desired. If you are making a large batch transfer the seafood to a paper coated pan in a warm 160 degree oven to hold, and repeat the process.
6. You can dip the seafood in your favorote sauce. (a freshly squeezed lemon on top and tarter or cocktail sauce is recomended)
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BAKED SEAFOOD
1. Preheat you oven to 375 degrees. Meanwhile rinse your seafood in cool water and pat dry.
2. Place seafood on buttered or oiled casserole dish. Do not stack seafood. Use a larger or two so you only have one layer of seafood.
3. Cover with season breadcrumbs.
4. You can crush on your favorite crackers or chips for extra crunch and flavor.
5. Top the seafood with thin sliced butter (or margarine)
6. Drizzle with white wine and lemon juice.
7. Bake in oven for 20-30 plus minutes depending on the thickness, the seafood should not appear raw or translucent, and the toppings should be browned. For larger portions you can tent the dish with foil twards the end to prevent burning the toppings. Always cut into the thickest portion to ensure the seafood is full cooked.
8. Take the seafood out of the oven and serve. (a squirt of fresh lemmon on top is great)
9. Sprinkle with your favorite toppings. Enjoy. (salt and pepper are recomended)
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