Large LobsterApprox 2lbs each
Premium quality hard-shell Atlantic lobster.
Minimum quantity 4.
Shipping & Storing
Shipping is by UPS on an overnight or 2-day service. Please note that UPS can't ship to P.O. Box addresses
Live (or cooked) lobsters are packed in a sturdy shipping box with ice to keep them cool during shipping
Keep live lobsters refrigerated until you cook them. Don't put them in water. If kept cool they can be stored for up to 24 hours
Be sure the pot you use is large enough to easily accommodate and fully cover the lobster.
Lobsters should be cooked in salted fresh water. Use 4 tablespoons (50ml) of salt per 1 gallon (4 L) of fresh water.
Fill the pot with enough water to cover the lobster and bring to a boil.
Grasp the lobster firmly by the back, just behind the claws, and plunge headfirst into boiling water. Cover and bring water back to a boil and then begin timing.
Remove the bands from the claws.
Small Lobster (1.25lbs) - 24 minutes
Medium Lobster (1.5lbs) - 25 minutes
Large Lobster (2lbs) - 27 minutes
Jumbo Lobster (2.5lbs) - 29 minutes
An antenna will easily pull free when the lobster is cooked. Drain lobster and serve hot.
If not being eaten right away, super chill the lobster in ice water for at least 30 minutes to stop the cooking process.
How to Eat Lobster
Gather tools. You'll need a lobster cracker and a small fork
Separate knuckles from body by twisting, then twist knuckles from claws
Separate body from tail by twisting, then break off tail fins
Use a dinner fork to pull out meat from tail
Use a lobster cracker to break claws open. Use a small fork to remove claw meat
Snap off legs and break at the joint. Squeeze or suck meat out