Seafood Trio for Four and More

Our Maine Lobster meat is cracked and cooked, so all you need to do is ENJOY!Sweet and firm, Shrimpboxx claw and knuckle meat is always from sustainable Maine Lobster. A true treat for anytime.

Our scallops are flash frozen at the peak of sweetness. Sustainably caught from the pristine waters on the North Atlantic, these tender scallops are easy to serve and perfect as appetizers, center of plate, or surf and turf options.

Lobster Tails
BOIL: Bring a pot of water to a boil. Place the thawed lobster tails in the water on high heat until slow boil is reached again. Reduce heat and simmer uncovered for 5 minutes or until lobster meat turns pearly and opaque.

GRILL: Insert knife carefully in score of thawed lobster tail to fully split lengthwise or butterfly and brush meat side of tail with butter or marinade. Place tails, meat side down, on preheated grill (medium heat). Cook for 10 to 12 minutes, turning once, and basting frequently until pearly and
opaque.

Tails should be cooked to an internal temperature of 145°F”

Claw & Knuckle Lobster Meat
Our lobster meat is already cooked and deshelled. Simply thaw and enjoy cold with cocktail sauce or enjoy warm with butter.

Thawing: Lobster meat should be placed in refrigerator overnight. Thawed product should be used within 2 days.

Sea Scallops
Thaw scallops overnight under refrigeration.

Pat the scallops dry with a paper towel and season with salt and pepper.

In a large skillet set over medium-high heat, add oil.
When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.

Gently turn the scallops, and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more