Whether a novice chef or a seasoned pro, there are a variety of recipes and simple “How-To’s” to help you enjoy the best of Greenhead Lobster’s products.
Hugh's How To's
Greenhead Lobster owner Hugh Reynolds shares firsthand helpful tips on preparing your lobster.
LIVE LOBSTER CARE
For the best results, we recommend the lobsters be cooked the day you receive them.
In the event that you cannot cook them the day they arrive, here are a few suggestions:
- First, remove the lid and place the entire box in the refrigerator
- If you cannot fit the entire box, take the lobsters out, place a piece of newspaper on the bottom of the crisper drawer in your refrigerator, then lay the lobsters down on top of the newspaper, and place the seaweed back on top of them to store overnight.
- The key is to keep them between 35 and 40 degrees.
- Cook the next day.
Important Note: Do not ever place the lobsters in water or airtight containers to store them.
FROZEN LOBSTER TAILS
Keep lobster tails frozen until ready to use; do not re-freeze.
Always thoroughly thaw lobster tails — either overnight in the refrigerator in a drip-proof bowl or tray, or place the bag in cold water to thaw more quickly. Lobster Tail Party Pack, tails can be removed from the case and thawed a few at a time. If the entire case of tails will be used, allow the case of tails to thaw in the refrigerator two days in advance of preparation.
Thoroughly rinse off saltwater glaze (applied in processing to protect the meat), drain and pat dry before using.