• Take a non stick pan/skillet and bring to a medium-high heat with a small amount of olive oil on the pan.
• Sprinkle the salmon fillet with salt, pepper and/or your favorite spice (such as capers, garlic cloves or hot pepper flakes as an example).
• Place the salmon fillet skin down on the skillet and let cook for aprox 3-4 minutes.
• Turn over the salmon to cook the top side.
• Once cooked to your liking, place the salmon with a spatula on some paper towels to absorb any extra oil from the skillet.
• Once the wild salmon fillet is placed on your dinner plate, take some fresh lemon and lightly squeeze lemon juice on the salmon for that citrus summer flavor.

Creating those special New England Style fresh lobster rolls can be such a treat when done properly.
Please see our “suggested” recipe for those yummy lobster rolls below.

Making Lobster Rolls for aprox 5 people/servings:

• 1 pound of cooked fresh lobster meat (Tail/Knuckle/Claw)
• 1/2 a head of lettuce (chop or lay on bottom of the roll)
• 4-5 tablespoons of Mayonnaise
• 3 oz of Celery Add a little bit of salt and pepper to your liking
• 5  x Submarine or traditional hot dog rolls

* Mix all items in a bowl to your liking and spread onto your preferred type of bread/roll. Happy eating!!

 Please see below on how to cook softshell steamers for your seafood/shellfish enjoyment.

• Rinse your fresh Ipswich Softshell Steamers under some cold water to rinse out as much sand as possible.
•  Place enough water in a pot so the water level is equal to the level of the steamers in the pot.
•  Bring the water to a boil first. Once the water comes to a boil, place your fresh softshell steamers into the pot.
•  Add 1 can of beer for flavor on top of the Steamers while in the cooking pot.
•  Steam and bring the water to a boil until the steamers are all open (aprox 15-25 mins depending on the qty you are cooking)

Place your Shell-on or Peeled and Devained raw thaweduncooked shrimp in a pot of cold water. Turn your burner on medium heat until your shrimp comes to a boil. Let your fresh shrimp cook in lightly boiling water for aprox 5 mins or until the shrimp turns a pink color. Empty the hot water and replace with cold water for a few minutes. Then take your now cooked shrimp and place on ice and put in the refrigerator until your shrimp is cool.

Cocktail Sauce:

Take some ketchup and add your favorite brand of horseradish. To get the right amount of flavor add small amounts of horseradish until the flavor is to your liking. Its that simple!

– Enjoy!!!

Please see our local recipe of how to cook a Lobster from Live Maine Lobsters in your own kitchen:

Place a large cooking pot with about 4-5 inches of water on the bottom of the pot and bring the water to a strong boil first.
Please don’t add salt to the water,this will accelerate the boiling of the water!

• Once the water has come to a strong boil, place your lobsters head first into the pot. Cover the pot immediately once all the lobsters are in the pot. Please be careful not to burn yourself if the lobster’s tails splash the water a bit.

• Start timing the cooking of your lobsters once you place your lobsters in the water and you’ve put the cover on your pot (see cooking time below). If your lobsters don’t seem to be done,, put them back in for 2 minute intervals until done. Please don’t empty out your water until you are sure your lobsters are done. (you can check your lobster by turning the lobster on its back and cutting the tail meat up the middle to see if it is done).

Cooking time per the size of your Maine Live lobster.

1 lb =14 minutes
1.5lb =15 minutes
2 lb =18 minutes
3 lb =22 minutes

*For Live Maine Lobsters over 3 lbs. or more just add 30 seconds per pound of cooking time per lobster.

Jumbo lobsters don’t have to cook forever as some may think (see below):

10 lb Jumbo lobster ( aprox 32 mins)
12 lb lobster ( aprox 35 mins)
15 lb Jumbo lobster ( aprox 38 mins)

Any further questions on how to cook a live lobster feel free to give us a call and we can assist you (1-508-451-2467).

How to re-heat a pre-steamed cooked Maine Lobster:

Bring water to a boil. Once the water has come to a boil, take your pot off the burner and place your pre-steamed Maine lobster in a pot and place the top back on. Leave the lobster in the pot for aprox 5 minutes (off the burner) so the lobster can retain some heat. Don’t re-cook the lobster as an over cooked lobster may make the lobster meat firmer and tougher. You just want to warm it up. Also you may want to melt some butter which will help with your fresh lobster eating experience.

Preparation of your Fresh Haddock Fillet:

Use a non-serrated knife to take the skin off the haddock fillet (if necessary)
Dip your fresh haddock fillet in egg (scrambled in a bowl with a little bit of milk)
Then dip your fresh haddock fillet in flour (add salt, pepper or any other seasoning of your liking) or your favorite pre-seasoned bread crumbs.

Frying fresh haddock fillet:

• Place regular canola oil (enough to cover the bottom of the pan) and heat over medium-high heat.
• Please be sure the oil is hot before placing your breaded haddock in the pan, otherwise to much oil will be absorbed into the batter.
• Fry for aprox 5-6 minutes each side of the haddock fillet.

Once cooked, place your freshly cooked fried haddock fillets on a paper towel covered plate as to absorb any access oil.

Ingredients:

• 4 pounds of fresh PEI Mussels
• 3 tablespoons olive oil
• 2 shallots, minced
• 2 garlic cloves, shaved
• 4 sprigs fresh thyme
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1 cup chicken broth, low-sodium
• A pinch red pepper flakes
• A dash of red pepper sauce
• 1 tomato, peeled, seeded and diced
• 1/2 cup chopped parsley
• 4 tablespoons unsalted butter

Method of Preparation:Rinse the fresh live mussels under cold running water. Discard any with broken or open shells. Heat oil in a 6 to 8-quart stockpot. Saute’ the shallot, garlic and thyme to create a base flavor. Add the fresh mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes and red pepper sauce; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with garlic bread.

Enjoy this freshly broiled scallops recipe for your families enjoyment or that special dinner party.

Lay a single layer of fresh sea scallops in a casserole pan. The larger the scallops may have to be cut in half (u20-U30 are perfect). Make sure the casserole pan is full.

• Add salt and pepper.
• Dust, sprinkle with a little paprika.
• Place some spoon melted garlic butter on top of the fresh sea scallops.
• Place under a hot broiler for 5-6 minutes.
• Serve with lemon wedges and parsley.

1 lb Fresh Halibut Fillets, Ritz Crackers, Salt & pepper, Butter

Fresh seasoned Halibut fillets with salt and pepper. Dip into melted butter and then Ritz cracker crumbs. Place on a shallow baking pan (to assure even doneness, tuck under thin portion of the halibut fillets). Add 1-2 tablespoons of water to pan. Bake in preheated 450 degree oven 10 minutes for every thickness of the fresh halibut fillets.

Sauce Madrid

Ingredients: 1 small sliced onion, 1/2 sweet sliced red pepper, 2 ounces diced mushrooms, 1 tblsp tomato puree, 2 stuffed sliced green olives, 1/2 sliced green pepper, 1 small chopped stick of celery, 3 diced tomatoes (canned or fresh), 1 crushed clove of garlic, 2 sliced ripe olives.

Preparation: Saute peppers, celery, onion and garlic in butter. Add rest of ingredients and simmer for 5 mins. Garnish with fresh chopped parsley.

We hope you enjoy this fresh baked halibut Madrid recipe for your fresh fish enjoyment.

Please try this New England favorite of baked stuffed lobster with seafood stuffing. Hope you enjoy it as much as we do!!

Lobster

• Pre-steam your lobster in a pot of water (1 1/2 – 2 pound lobster) for aprox 12-15 mins.
  
• Bring the water to a boil, drop your lobster in the pot and start counting.
• Remove your lobster and put on a plate and let cool. Turn the lobster on its back and cut the lobster down the center from head to tail and separate so you have enough room to place your seafood stuffing in the lobster.
• Remove and disgard all of the inners of the lobster prior to inserting the stuffing into the lobster.
  

Seafood Stuffing (Ingredients):

• Create you favorite stuffing (with breadcrumbs, lemon juice, Ritz crackers, butter, salt & pepper).
• Add in your favorite seafood which you want to prepare in a sauté pan
  (shrimp, haddock, crab meat, additional lobster meat) with some wine and lemon juice.
• Once your seafood is cooked, add it to your stuffing in a mixing bowl.
• Stuff the lobster with your stuffing and top off with a small amount of additional cooked crab meat, cooked lobster meat,
  pre-steamed shrimp or cooked chopped scallops as preferred.

Cooking Instructions:

• Pre-heat your oven to 450 degree’s.
• Place your lobster on their back on a flat pan to accommodate all your lobsters.
  Bake in the oven uncovered for 7-10 mins to heat the lobster and seafood stuffing
  just enough to retain heat and not dry out the stuffing or lobster.
• Feel free to broil the lobster for 1-3 mins if you like your stuffing a bit crisp.

-Enjoy!!!

Lobster Mac and Cheese recipe

(our homemade recipe coming soon!)