Frequently asked questions for anything and everything related to shellfish!

What do I do with my crab or lobster once I'm home?

• Keep live crab and lobster in the fridge until you are ready to cook them.
• Do not put them in fresh water – it will kill them.
• If you aren’t cooking them right away, open the bag for air circulation and cover them with a damp towel or damp newspaper.
• Kept cold and damp, they can live out of the water for 24 hours.
• Cooked crab and lobster will keep for 3 days refrigerated.

How can I warm up my cooked lobster or crab?

We recommend dipping your cooked lobster or crab in hot butter to warm up the meat and to prevent any compromise on taste or texture. However, these are some other methods if you prefer the whole lobster or crab to be warm:

• Oven

Set oven at 350 degrees and wrap your lobster or crab in aluminum foil with a little butter to keep it moist. Place it belly-up on a baking tray and reheat for 5 to 10 minutes.

• Microwave

Wrap the lobster or crab shell in a damp paper towel and microwave for a minute or two.

• Stovetop

Bring a pot of water to a boil and place the lobster or crab in for around 5 minutes to reheat.

What are the cooking instructions and times for lobster and crab?

Bring a large pot of water to a rolling boil. Add in the lobster or crab. Generally, they are cooked 10 minutes per pound. You can use the chart below to set a timer:

 

CRAB	Weight (lb)	Uncracked	Cracked (Cleaned)
		Cooking Time (minutes)	Cooking Time (minutes)
	1 lb	10 min	10 min
	1.5 lb	15 min	10 min
	2 lb	20 min	10 min
	2.5 lb	25 min	12 min
	Crab is generally cooked 10 minutes per pound at a rolling boil, and a minimum of 10 minutes each

 

 

LOBSTER	Weight (lb)	Male	Female
		Cooking Time (minutes)	Cooking Time (minutes)
	1 lb	10 min	12 min
	1.25 lb	13 min	14 min
	1.5 lb	15 min	17 min
	1.75 lb	18 min	20 min
	2 lb	20 min	22 min
	2.5 lb	25 min	27 min
	3 lb	30 min	32 min
	4 lb	30 min	32 min
	Lobster is generally cooked 10 minutes per pound at a rolling boil, and a minimum of 10 minutes each

The crabs and lobsters are thoroughly cooked when their internal meat temperatures have reached 74^oC (165^oF) or warmer. In addition, their flesh is also firm, pearly and opaque after cooking.

How do I clean a crab?

• Remove the broad back shell: Hold the base of the crab with one hand and its back shell with the other. Lift off the shell. This will remove most of the viscera.
• Discard the top shell and remove the remaining viscera in the chest cavity by sliding a finger or spoon down the center. Remove the gills by sliding your finger along the base of them. Rinse the crab thoroughly under cool running water to wash away all remaining viscera. 
• Grasp the crab in both hands and break it in half. Separate the legs from each other leaving a portion of the body connected to each for easy handling. 
• Crack the shell of each leg with a small meat mallet or nut cracker. or use kitchen shears to cut through the shell. Break back the shell to expose the meat. Remove the meat using the tip of a leg or a small pick or fork. 
• To remove meat from claws. Break each from leg joint and crack. Break off small pincer by pulling it back and out. Use a pick to remove meat from shell.

How do I store clams, mussels and oysters?

Store these bivalves in the fridge until you are ready to cook them. If you aren’t cooking them the day you buy them, take them out of the bag, put them in a shallow bowl, and cover them with a damp cloth.  Kept cold and damp, bivalves will live in your fridge for 2 or 3 days.

How do I shuck oysters?

Although it may seem intimidating, shucking oysters is simple once you know how. Here are two simple methods for shucking oysters. Remember to wear gloves, or keep a dish cloth wrapped around the hand that is holding the oyster.

The Old Hinge Method

• With the cup-side of the oyster on the bottom, hold the wide end of the oyster in the palm of your hand. Insert your knife near the hinge and apply pressure to slide the knife inside. The knife should be able to stick out of the shell on it's own. Then gently twist the knife like turning a key and the shell should pop open slightly
• After the hinge has been loosened, slide the knife along the top of the flat shell to sever the abductor muscle and remove the top shell
• Free the oyster from the cupped shell by sliding the knife under the oyster, as close to the shell as possible 

Stab & Twist Method

• Hold the oyster with the hinge in the palm of your hand. The cup-side of the oyster should be down. Look for the crevice between the two shells and insert the knife
• Slide the blade along the top of the shell to sever the connecting muscle. Twist the knife along the edge until it can be pried apart. Remove the top shell
• To free the oyster from the cupped shell, slide the knife under the oyster meat and close the shell to cut the muscle

 

What is the difference between Pacific (West Coast) and Atlantic (East Coast) oysters?

As filter feeders, oysters vary greatly in their appearance, taste and texture based on where they were grown. Generally, Pacific oysters have a deeper cup and a rougher shell with fluted edges. Atlantic oysters are normally smoother, flatter and larger in size. As for taste, Atlantic oysters are briny and savory with a chewy but firm texture. In comparison, Pacific oysters are sweet and creamy with a firmer texture. If you want to try both, you can see our Coast to Coast combo!

How do I prepare frozen king crab legs?

Frozen King crab legs are already cooked. All you need to do is thaw and reheat them. Thaw them in the fridge overnight. To defrost them quickly, place them in a colander and run cool water over them. To heat king crab legs, steam, boil, or broil them for about 5 minutes.

Where do we ship to?

Currently we only ship to addresses within Canada to ensure freshness and timely delivery. Unfortunately we cannot guarantee same-day delivery outside of Canada due to potential customs delays.

Can I request a specific time for delivery?

Unfortunately, we cannot guarantee a specific time for deliveries. We do try to make all deliveries by 5 PM on the requested date. 

How can I make changes to my order?

Please give us a call at (604) 687-4531 or email info@lobsterman.com. Any change requests need to be made at least 24 hours before your pick up or delivery. Any change requests within a 24 hour period of your order pick up or delivery cannot be guaranteed.