COOKING TIMES
The following table shows suggested cooking times appropriate for lobster and shellfish, based on the amount in pounds.
LOBSTER
To boil lobsters, be sure you use a large enough pot for all the lobsters to fit without jamming them in. The water should be warm and cover all the lobsters in the pot. Be sure the pot does not exceed 2/3 full to allow for the boiling process. All the times above are after the water begins to boil with the lobsters in the pot. (CAUTION: Putting lobsters into boiling water can cause severe injury) After cooking remove lobsters from the pot and place into a stop cooking process. If the lobsters are to be eaten cold then immediately run under cold water to stop the cooking process. Over cooking the lobster will cause the meat to become soft, mush and fall apart.
SOFT SHELLED LOBSTERS
Should be cooked only 2 or 3 at a time and for half the time listed above.
ROCK CRABS
Cook 12-15 minutes after the water returns to a boil
SHRIMP
Shrimp should be fully thawed and placed in enough water to cover them. When the water comes to a boil, time for 1 ½ to 2 minutes only. Remove shrimp from stove and run under cold water or quench in an ice water bath. Shrimp are delicate and will over-cook easily.
STEAMERS OR LITTLENECKS
Cook in boiling water for 5 to 7 minutes. Tap water may be used by itself or salt may be added. (Here is a suggestion, steam them in your favorite beer)
STUFFIES
Bake at 400 degrees for 20 to 25 minutes. For a crunchier top, move stuffie to top rack of oven and broil until desired browning.
