East Coast Dinner for Two (Live Lobster)

All of your favourite seafood essentials for a traditional East Coast dinner for two!

Rating:
100% of 100
$64.99

Description: Spend an evening in enjoying your very own authentic East Coast dinner for two. This combination package includes all of the essentials required to prepare a spectacular seafood creation, including:

  • 2 Regular (1 ¼ - 1 ½ lb each) x Clearwater Premium Hardshell Fresh™ Live Lobster
  • 1 x 8oz J. Willy Krauch Sliced Smoked Salmon
  • 1 x 2lb bag of Fresh PEI Mussels 
  • 1 x Clearwater Eating Kit (2 plastic bibs, 2 plastic picks and 1 metal cracker). 


To view a list of Frequently Asked Lobster Questions, click here.

More Information
Cooking Instructions

Traditional Boiled Cooking Method: Pour at least 1/2 gallon (2 liters) of water per pound of lobster in a large pot. Mix in 1/2 cup of sea salt per gallon (2 tbsp of sea salt per liter) of water and bring to a rolling boil. Carefully drop the lobsters headfirst into the rapidly boiling water, one at a time. Return the water to a boil and start timing. To avoid overcooking, only similarly-sized lobsters should be cooked together. If there are various sizes in the pot, base the cooking time on the largest lobster to ensure that it is cooked.

Steamed Cooking Method: Pour 2 inches (5 cm) of water in a large, heavy bottom pot. Place on high heat until it reaches a boil. Carefully drop the lobsters headfirst into the boiling water, one at a time. Cover the pot and start timing. Check the water after five minutes to ensure there is enough in the pot so it does not burn dry. Take care when removing the lid as there will be a lot of hot steam inside. Remember to open the lid away from you.

Broiled Cooking Method: Split a pre-cooked lobster in half lengthwise and crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place on a broiler pan and broil, shell side down for three to four minutes, or just until the lobster is heated through. Be careful not to overcook.

Grilled Cooking Method: Split a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook.

Re-heating: To re-heat cooked lobster, simply steam in 1” of boiling water, in a heavy bottom, covered pot for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). To re-heat by boiling, place lobsters into boiling water for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). Ideally a meat thermometer should be inserted into the centre of the thickest portion of the lobster’s body by piercing the thermometer tip through the membrane on the back between the body and tail of the lobster. A properly cooked lobster should reach 80°C (180°F). 

How to Eat a Lobster

  1. Grasp the body and twist off the large front legs and claws. Separate the claw from the knuckle.
  2. Break the hinged part off the claw and remove the meat with a fork or pick. Crack the claw with lobster crackers. Be careful to crack the shell only and not damage the meat inside. Knuckle meat can be removed with a fork.
  3. Twist the tail away from the body.
  4. Cut the tail on both sides or grasp it tightly and squeeze until it cracks. Snap off the tail flippers.
  5. Push out the meat in one piece. Pull back the flap on the upper side of the tail piece to expose the vein. Remove and discard the vein.
  6. Unhinge the back from the body and remove the edible green tomalley.
  7. Open the main lobster body section by cracking it apart. The delicious meat in this section can be dug out with a fork or pick. Discard the dark sac located between the eyes (since this is not edible). Twist the walking legs from the body. Clench between teeth and nibble meat from legs. The same method can be used to extract meat from tail flippers. 

Traditional Boiled Cooking Method: Pour at least 1/2 gallon (2 liters) of water per pound of lobster in a large pot. Mix in 1/2 cup of sea salt per gallon (2 tbsp of sea salt per liter) of water and bring to a rolling boil. Carefully drop the lobsters headfirst into the rapidly boiling water, one at a time. Return the water to a boil and start timing. To avoid overcooking, only similarly-sized lobsters should be cooked together. If there are various sizes in the pot, base the cooking time on the largest lobster to ensure that it is cooked.

Steamed Cooking Method: Pour 2 inches (5 cm) of water in a large, heavy bottom pot. Place on high heat until it reaches a boil. Carefully drop the lobsters headfirst into the boiling water, one at a time. Cover the pot and start timing. Check the water after five minutes to ensure there is enough in the pot so it does not burn dry. Take care when removing the lid as there will be a lot of hot steam inside. Remember to open the lid away from you.

Broiled Cooking Method: Split a pre-cooked lobster in half lengthwise and crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place on a broiler pan and broil, shell side down for three to four minutes, or just until the lobster is heated through. Be careful not to overcook.

Grilled Cooking Method: Split a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook.

Re-heating: To re-heat cooked lobster, simply steam in 1” of boiling water, in a heavy bottom, covered pot for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). To re-heat by boiling, place lobsters into boiling water for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). Ideally a meat thermometer should be inserted into the centre of the thickest portion of the lobster’s body by piercing the thermometer tip through the membrane on the back between the body and tail of the lobster. A properly cooked lobster should reach 80°C (180°F). 

How to Eat a Lobster

  1. Grasp the body and twist off the large front legs and claws. Separate the claw from the knuckle.
  2. Break the hinged part off the claw and remove the meat with a fork or pick. Crack the claw with lobster crackers. Be careful to crack the shell only and not damage the meat inside. Knuckle meat can be removed with a fork.
  3. Twist the tail away from the body.
  4. Cut the tail on both sides or grasp it tightly and squeeze until it cracks. Snap off the tail flippers.
  5. Push out the meat in one piece. Pull back the flap on the upper side of the tail piece to expose the vein. Remove and discard the vein.
  6. Unhinge the back from the body and remove the edible green tomalley.
  7. Open the main lobster body section by cracking it apart. The delicious meat in this section can be dug out with a fork or pick. Discard the dark sac located between the eyes (since this is not edible). Twist the walking legs from the body. Clench between teeth and nibble meat from legs. The same method can be used to extract meat from tail flippers.