Lobster - Choose Your Own

• Lobsters are caught fresh, cooked, and iced immediately to prevent overcooking.
• Beal’s lobsters are shipped with ice packs, which may thaw partially or fully during transit.
• Upon arrival, place the package in the refrigerator. Lobster meat can be stored in the refrigerator in its original container on ice for up to 1 week but for the best results your lobsters should be enjoyed within 3 days of arriving.
• Follow the instructions in the card given to reheat lobsters.
• Blueberry Pie is recommended to be served at room temperature, may be stored in the refrigerator or freezer until ready to enjoy.

To Serve

Prep – Live Lobster

• Twist each claw off from the body, next, just separate the claw from the knuckle by breaking backwards.
• Pull the “thumb” away from the big claw (getting messy, right?
• Make sure to dig the meat out of the knuckle!
• Did we mention messy? Next, twist the tail away from the body.
• Break the flippers off the tail (but don’t toss ‘em, suck the meat out of each little pocket).
• Push the tail meat out, be sure to de-vein the meat!
• Twist the small legs off and suck the meat out of each one. Some people eat the green tomalley. The choice is yours.

Heating – Live Lobster

At our restaurant, we boil lobsters in seawater, for that perfect fresh-from-the-ocean taste. Well-salted water is the next best thing! Note: Times vary by cooking method and weight. See chart to avoid over- or under-cooking. For timing, use the weight of individual lobsters, not the total weight of all lobsters being cooked.

• Choose a pot large enough to hold the lobsters comfortably; don’t crowd them.
• If boiling, fill with fresh seawater or water salted to taste, 3 quarts of water per 1 1⁄2-2 lbs. of lobster. If steaming, add water to a depth of three inches to bottom of the pot.
• Bring to a rolling boil.
• Add live lobsters one at a time. Start timing immediately. If boiling, do not cover.
• Stir halfway through cooking and let them rest for 5 minutes or so after cooking.
• Enjoy!

Reheating – Cooked Lobster

So when are they done? Cooked lobster turns bright red, but the best way to ensure a lobster is fully cooked is to crack it open where the body meets the tail. If it’s done, the meat will be white. If you ordered cooked lobsters, the reheating instructions are as follows:

• Upon receiving your lobsters, check to make sure they’re cold, and re-ice if necessary, or refrigerate. Note: Cooked lobster can be frozen a short time, but it will alter the texture somewhat.
• Re-heat the lobster for about 10 minutes in a good-sized pot with only a half-inch of salted water, boiling very vigorously, tightly covered.
• Enjoy!

Blueberry Pie – Add On

• Pre-heat your oven to 350 ℉.
• Remove the plastic wrap from the pie and discard.
• Place a piece of aluminum foil loosely over the top of the pie.
• Place the pie into the pre-heated oven.
• Heat for 25-30 minutes or until a metal fork tine inserted in the center comes out to your desired temperature.
• Remove from oven and remove tinfoil.
• Slice, and enjoy!