Gardner's Wharf Seafood
live lobsters - fresh fish- shellfish
   
     


Home
Live Lobsters
Fresh Fish
Shellfish
Clambakes
Retail Seafood
Wholesale Seafood

Suggested Lobster, Fresh Fish and Shellfish Cooking Times

     Credit Cards
SECURE ONLINE ORDERING

 

 

SUGGESTED COOKING TIMES

  The following table shows suggested cooking times appropriate for fish and shellfish, based on the amount in pounds.
     
 
Weight
PRE-HEAT & BAKE AT 350
BOILING/STEAMING
1LB --- 1 ½ LB 15-18 MINUTES 8-10 MINUTES
1 ½ LB --- 2LB 18-22 MINUTES 25-27 MINUTES
2LB --- 4LB 10-12 MINUTES 20-25 MINUTES
8LB AND UP 25 PLUS MINUTES 25 PLUS MINUTES
     

LOBSTER
To boil lobsters, be sure you use a large enough pan for all the lobsters to fit without jamming them in. The water should be warm and cover all the lobsters in the pan. Be sure the pan 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 very delicate and will over-cook very 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)

 
Gardner's Wharf Seafood Wickford, RI 401-295-4600 Rhode Island