Chef’s Special

Ideal for the seafood lover and home cook looking to get creative in the kitchen!

$74.99

Clearwater has put together some of our most popular and favourite seafood items in this Chef’s Special package. This is the perfect combination of products to prepare a delicious meal that is sure to satisfy all guests and includes:

  • 1 x 8oz package of Clearwater Raw Lobster Claw & Knuckle Meat
  • 2 x 3-4 oz Clearwater Raw Shell-off Lobster Tails
  • 1 x 2lb bag of Fresh PEI Mussels
  • 1 x 8oz pack Smoked Salmon 
  • 1 box of Clearwater Bacon Wrapped Sea Scallops.
More Information
Cooking Instructions

Raw Lobster Claw & Knuckle Meat Cooking Instructions:

Defrost: For best results, defrost in the package in the refrigerator overnight. For quick thaw, place the package in cold water for 1 hour.

Prepare: Remove the defrosted meat from the package. (If you are using the “poach in package” method, do not remove packaging). Lightly rinse under cold water and gently pat dry. Our delicious lobster can be sautéed, grilled or poached in minutes. Lobster is cooked when the meat feels firm and springs back when lightly touched and the internal temperature is 68°C (155°F).

Poach in Package: Remove label before placing in boiling water. Place the package into 2 litres of boiling water. Turn the heat off, cover and let sit for 5 minutes. Remove the lobster from the water and let stand for 1 minute. Remove from the package. Drain any of the natural juices remaining in the bag and reserve for us in stocks or sauces. Season with sea salt and squeeze from lemon if desired.

Click here to view Clearwater Raw Lobster Meat products.

Raw Shell-off Lobster Tails Cooking Instructions:  

Defrost: For best results, defrost in the package in the refrigerator overnight. For quick thaw, place the package in cold water for 1 hour.

Prepare: Remove the defrosted meat from the package. (If you are using the “poach in package” method, do not remove packaging). Lightly rinse under cold water and gentry pat dry. You can remove the vein that runs down the length of the tail either before or after cooking. Our delicious lobster can be sautéed, grilled or poached in minutes. Lobster is cooked when the meat feels firm and springs back when lightly touched and the internal temperature is 68°C (155°F).

Poach in the Package: Remove label before placing in boiling water. Place the package into 2 litres of boiling water. Turn the heat off, cover and let sit for 4 minutes. Remove the lobster from the water and let stand for 1 minute. Remove from the package. Drain any of the natural juices remaining in the bag and reserve for use in stocks or sauces. Slice the tail crosswise into 4 equal pieces. Season with fresh cracked pepper. In a pan over medium heat add clarified butter or vegetable oil and sauté for 1 minute on each side. Let rest for 1 minute in the pan and serve immediately. If desired, add a pinch of curry powder or fresh thyme.

Bacon Wrapped Sea Scallops Cooking Instructions:

Cook from frozen. Not recommended for the microwave.

Oven: Preheat oven to 400°F (200°C). Remove package from freezer and let stand 5 minutes to allow the scallops to be easily removed from the inner tray. Remove all packaging and place scallops in a single layer on a baking tray. Be careful not to overcrowd the scallops. Cook for 20-25 minutes, turning once after 10 minutes, until scallops and bacon are cooked to preferred doneness. Serve immediately.

Grill: Pre-heat grill to medium-high heat. Remove all packaging and place on the grill, leaving a bit of space between scallops. Grill for approximately 8-10 minutes, turning frequently, or until the bacon is crisp and scallops are cooked.

Click here to view Clearwater’s video on cooking Bacon Wrapped Sea Scallops.

Raw Lobster Claw & Knuckle Meat Cooking Instructions:

Defrost: For best results, defrost in the package in the refrigerator overnight. For quick thaw, place the package in cold water for 1 hour.

Prepare: Remove the defrosted meat from the package. (If you are using the “poach in package” method, do not remove packaging). Lightly rinse under cold water and gently pat dry. Our delicious lobster can be sautéed, grilled or poached in minutes. Lobster is cooked when the meat feels firm and springs back when lightly touched and the internal temperature is 68°C (155°F).

Poach in Package: Remove label before placing in boiling water. Place the package into 2 litres of boiling water. Turn the heat off, cover and let sit for 5 minutes. Remove the lobster from the water and let stand for 1 minute. Remove from the package. Drain any of the natural juices remaining in the bag and reserve for us in stocks or sauces. Season with sea salt and squeeze from lemon if desired.

Click here to view Clearwater Raw Lobster Meat products.

Raw Shell-off Lobster Tails Cooking Instructions:  

Defrost: For best results, defrost in the package in the refrigerator overnight. For quick thaw, place the package in cold water for 1 hour.

Prepare: Remove the defrosted meat from the package. (If you are using the “poach in package” method, do not remove packaging). Lightly rinse under cold water and gentry pat dry. You can remove the vein that runs down the length of the tail either before or after cooking. Our delicious lobster can be sautéed, grilled or poached in minutes. Lobster is cooked when the meat feels firm and springs back when lightly touched and the internal temperature is 68°C (155°F).

Poach in the Package: Remove label before placing in boiling water. Place the package into 2 litres of boiling water. Turn the heat off, cover and let sit for 4 minutes. Remove the lobster from the water and let stand for 1 minute. Remove from the package. Drain any of the natural juices remaining in the bag and reserve for use in stocks or sauces. Slice the tail crosswise into 4 equal pieces. Season with fresh cracked pepper. In a pan over medium heat add clarified butter or vegetable oil and sauté for 1 minute on each side. Let rest for 1 minute in the pan and serve immediately. If desired, add a pinch of curry powder or fresh thyme.

Bacon Wrapped Sea Scallops Cooking Instructions:

Cook from frozen. Not recommended for the microwave.

Oven: Preheat oven to 400°F (200°C). Remove package from freezer and let stand 5 minutes to allow the scallops to be easily removed from the inner tray. Remove all packaging and place scallops in a single layer on a baking tray. Be careful not to overcrowd the scallops. Cook for 20-25 minutes, turning once after 10 minutes, until scallops and bacon are cooked to preferred doneness. Serve immediately.

Grill: Pre-heat grill to medium-high heat. Remove all packaging and place on the grill, leaving a bit of space between scallops. Grill for approximately 8-10 minutes, turning frequently, or until the bacon is crisp and scallops are cooked.

Click here to view Clearwater’s video on cooking Bacon Wrapped Sea Scallops.