Precooked and flash frozen “Claw, Knuckle and Leg Meat” thaw for your cooking convenience.
Serve chilled or gently resteam for your lobster recipe. Since our cold-water lobsters crawl among the crevices and rocky underwater North Atlantic terrain, their meat grows slowly, and salt doesn’t permeate the meat. That’s why cold-water meat tastes extra sweet! Consider a few favorite recipes like Lobster Louie. Chop Iceberg lettuce and slice hard-boiled eggs. Dice cherry tomatoes, cube avocado and grill asparagus. Place the lobster meat either chilled or steamed throughout the salad and supply hot butter ramekins for each guest. Delicious! That’s just one suggestion. The list continues with lobster benedict in the morning. Lobster sandwich wraps at lunch and lobster bisque at night!
Pansear some scallops as a delicious side to your salty sweet, crabs!
North Atlantic Scallops, caught from ocean beds 60’-360’ under the surface, measure an average 1.5” in diameter. On the boat, our crew shuck the adductor muscle or the plump meat from the shell instantly. Shucking on the boat keeps the scallops FRESH!
How should scallops look?
Most scallops appear creamy white with a few “blushing” scallops that have a tint of orange to them. It all depends on their diet, but these scallops sear into a clean, buttery taste! Eat with assurance. About 6 sea scallops contain about 25 grams of protein and 14% of the daily needed iron.
Keep the cooking simple. Follow this easy recipe.
Consider lightly seasoning your fresh catch with Old Bay. Drizzle extra virgin olive oil and a sprinkle of Old Bay and grounded pepper modestly in a hot skillet. Position the scallops in the skillet leaving space between each one. Let the scallops sear for two minutes. Avoid moving the scallops since this will detract from the “golden-brown.” Carefully turn over the scallops after two minutes. The scallops' sides should turn white with a golden-brown searing. Place the scallops on a paper towel to soak up excess oil. Quickly plate and serve. Chefs call scallops the “jewels of the sea.” After tasting scallops from Maryland Blue Crab Express, you’ll know why!
