4 lobster tails ( 6-7oz.)
Vegetable cooking spray
2 Tbsp. finely crushed saltine crackers
2 Tbsp. grated Parmesan cheese
1 1/2 tsp. minced fresh parsley
1 Dash paprika
1 Tbsp. reduced calorie margarine, melted
2 Tbsp. Chablis or other dry white wine
2 Tbsp. lemon juice
1 clove garlic, crushed

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan.

Combine cracker crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl; stir in melted margarine. Set aside.

Combine wine, lemon juice, and garlic; stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds. Yield: 4 servings.

2 lobster tails
1/4 stick butter

Stick the butter in the microwave and melt it for about 30 seconds. Heat a pot of water to boiling, and then use a steamer insert (if you have one) to steam the 2 lobster tails. Steam for about 8 minutes.

Crack the shells open and enjoy the lobster meat with the melted butter!

Servings: 1 Carbs per serving: 3g

Cooking Steamer Clams

• Add 2 inches of water and/or beer to pot. Yes, only 2 inches because you want to "steam" the clams, not boil the clams.
• Add half an onion, bay leaf, peppercorn or other herbs for flavor.
• Bring to boil then add clams. Discard any broken clams before cooking.
• Steam clams for 6 - 10 minutes until they all open fully. Do not eat the clams that do not open.
• Remove clams and strain broth into individual bowls with 1/2 teaspoon butter to dip the clams in.
• When eating, remove from shell and pull the membrane off (it's located around the "neck" aka "foot"). It's like taking a sock off your foot.

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster

Steamed Soft Shell Clams

This is a recipe handed down from my grandmother Helen Simonson. Over the years I have made my own contribution to this as well. When I married a Maryland man, I was introduced to OLD BAY seasoning. This adds a zest to the broth and the clams. I have been cooking clams the way for the past 40 years and as a consequence do not measure ingredients. Play with this until you get the taste you want.

• Steamers (as many as you want for an appetizer or main dish) rinsed to remove sand.
• Celery 4 large stalks cut into ½ inch pieces (you will need more if you are doing a full pot).
• Large Onion cut into ½ inch pieces.
• Water
• Salt
• Old Bay Seasoning
• Melted Butter
• 1/2 teaspoon white pepper
• 1 teaspoon saffron threads
• 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

In the bottom of a clam pot, add enough water to steam your clams. Season with salt and add some of the celery and onion, the sprinkle with Old Bay. If you want a spicy broth be generous with this seasoning, if not sprinkle about one teaspoon into the water.

In the top portion of the pot, add a layer of clams with more celery and onion and sprinkle with Old Bay. Repeat this process until all clams are in the pot. Steam clams in covered pot until all are open and serve immediately with one cup of broth and small glass of butter. (If you do not have a clam pot, any large pot will do with a rack in the bottom to keep the clams slightly above water.)

To eat remove sock from the foot of the clam, Rinse clams in broth the dip in butter for a taste treat. The broth is great by itself and can be used as a broth for chowder.

Cas S. - Chesterfield, VA

How to cook a lobster (boiled)

• Put 6 inches of water in a 12 quart pot. (Or larger depending on how many lobsters you are cooking)
• Be sure to bring water to a full boil.
• Add 1/4 cup salt to water.
• Put lobsters in boiling water head first.
• Bring water to boil again and reduce heat to medium.
• Cook until lobster is bright red (See lobster chart below)

• 1 Pound: 12 Minutes
• 1.25 Pound: 12 - 14 Minutes
• 1.5 Pounds: 15 - 18 Minutes
• 2 Pounds: 16 - 20 Minutes
• 3 - 5 Pounds: 20 - 25 Minutes
• 5 Pounds: 18 - 22 Minutes

Check out the lobster institute for the best Lobster information & cooking directions. Everything you need to know can be found at The Lobster Institute

How to cook a lobster (steamed)

• You will need a steamer pot for this. We have them in our "cookware" category.
• Put 2 inches of water in a 12 or 19 quart pot. (Or larger depending on how many lobsters you are cooking)
• Be sure to bring water to a full boil.
• Put the lobsters in being sure they're not submerged in water.
• Cover the pot.
• See cooking chart below.

• 1 Pound: 14 Minutes
• 1.5 Pounds: 12 - 20 Minutes
• 2 Pounds: 12 - 24 Minutes
• 1.5 Pounds: 17 - 20 Minutes
• 5 Pounds: 20 - 24 Minutes

Shipping Policy & Info

• During checkout a shipping calculator will pop up. Be sure to put your zipcode in it.
• We enourage you to add at least 2 different items to your shopping cart to get a better value. The first item you add will impose the base overnight shipping cost. Every item you add after that will only raise the shipping a few more dollars (it depends on the weight).
• Orders received by 11:00 am EST will be shipped on the same day (with the exception of Saturday, Sundays & Holidays). During the checkout process you will have the opportunity to select a different shipping day if you would like it on a specific day. FedEx does not deliver on Sundays and some holidays.
• We will waive the signature requirement, so you will not have to sign for it. If you are not planning to be home, please have a neighbor bring it in. FedEx will not ship to PO boxes. You may also have your seafood shipped to your work.
• Please inspect the box to ensure it is in good condition. If it looks beat up bring it to the attention of the carrier.
• Remove seafood from box immediately and put in refrigerator. Keep seaweed or wet newspaper over lobsters in the refrigerator. Do not put live lobsters, clams or littlenecks in fresh water. Fresh water will kill them.
• You will be charged an additional 15.00 if your order is to be delivered on a Saturday.
• A special seafood shipping box is included with your order. This is actually a cooler inside of a box.
• You are welcome to use your own UPS, FedEx or DHL Accounts. These orders must be phoned in.