Cooking Lobster

 

 

 

Our lobster tails are flash-frozen to protect their quality. After you thaw your lobster, there are a number of ways to prepare the versatile tails for a romantic dinner or a super special lunch. Sauteing, boiling, steaming, roasting, and broiling are all fair game and pretty easy with these tender tails — at the end of the day, you’re looking for an instant-read thermometer to tell you the internal temperature of the meat is 140F.

Our very favorite way to prepare tails, however, is grilling. After preheating the grill, cut a slit in the shells so the meat is exposed on one half. Place the tails shell-side-down on the grill, close the lid, and grill for 5-6 minutes, basting at intervals with melted butter and, if you’d like, a squeeze of lemon. When an instant-read thermometer reads 140F, your tails are done and ready to serve.

Alaska King Crab

 

 

 

 

You’ll taste the unmatched flavor, quality, and texture. It’s the most sought-after of the three Alaskan Crab species and popular with people who love seafood.
Perfect for your next dinner party, family dinner, or meal with friends. Your order may contain both Alaskan King Crab claws and legs which make for delicious appetizers or a stunning entrée that everyone will enjoy.

Wild Alaskan Sockeye Salmon

 

 

 

Our Wild Alaskan Sockeye Salmon are from Southeast Alaska, near the Taku River. Sockeye are the second-most abundant species of wild Alaska salmon, and are known for their vibrant red flesh and deep, rich flavor. Sockeye’s firm texture and medium flake are perfect for grilling, broiling, sautéing, roasting, poaching, steaming, and smoking.

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