New Seafood is incredibly easy to prepare in a variety of quick and easy methods. Once you begin to get a sense for how to cook it, you'll be able to explore hundreds of methods and become a true seafood cooking aficionado! Start with our expert tips:

GENERAL SEAFOOD COOKING TIPS

• Pat the seafood dry with a paper towel before cooking.
• These cooking times are general approximations based on the quick preparation. Cook all seafood to 145°F.
• No thermometer? No problem. Cook until the fish is no longer translucent & shiny and is opaque.
• Refer to our Storage Instructions for guidance on how to keep your seafood fresh before cooking.
• Preheat your oven or pan before cooking.

OYSTERS

Pairs great with mignonette, horseradish, hot sauce

Prepared best by serving raw

Quick Preparation -  Clean the oysters and carefully shuck attempting to retain all of the brine and loosen the meat from the shell. Place on a platter with a bed of crushed ice and lemon to garnish. 

SAFETY TIP – Don’t shuck oysters with a kitchen knife - get a proper oyster shucker and cloth.

Pairs great with muscadet, sauvignon blanc, sherry, dark stout

SHRIMP

Pairs great with garlic, parsley, thyme

Prepared best by grilling, pan searing

Average cooking time 2-3 minutes per lb (until pink)

Quick Preparation - Clean and devein shrimp - dry well and season with salt, pepper, and chopped garlic and parsley - sear in hot pan with olive oil and butter until pink - serve with crusty bread. 

PRO TIP – Top with coarsely chopped herbs and lemon zest. 

Pairs great with sweet to dry white wines, pale ales

SCALLOPS

Pairs great with thyme, tarragon, parsley

Prepared best by pan searing

Average cooking time 2 minutes per side (based on colossal size)

Quick Preparation -Heat vegetable oil over medium heat - dry scallops and sprinkle with salt and pepper to taste. Sear the scallops 2 minutes per side

PRO TIP – Top with coarsely chopped herbs and lemon zest.

Pairs great with chardonnay, champagne, American IPA

CLAMS

Pairs great with basil, tarragon, parsley

Prepared best by steaming

Average cooking time 6-8 minutes

Quick Preparation - Prepare linguine separately. Pick out any clams that are open or chipped, and discard. Add 2 tablespoons salt to 1 quart of water, then allow the clams to sit in the brine for 30 minutes. Gently rinse and brush, if necessary. Heat a tablespoon of olive oil in a large skillet over medium heat. Chop and add 2-3 garlic cloves and basil, tarragon and parsley.  When you smell the garlic, add 1 cup of white wine and bring to a simmer. Add the clams, cover and steam for 6-8 minutes, until all clams are open (discard any that are not). Add the cooked linguine and cook for an additional minute while stirring. 

PRO TIP – Garnish with fresh chopped parsley and lemon wedges.

Pairs great with sauvignon blanc, saison

MUSSELS

Pairs great with garlic, lemon, parsley

Prepared best by steaming

Average cooking time 7-9 minutes

Quick Preparation - Clean the mussels and discard any that have opened. In a large stock pot, heat oil and add 3 tbsp minced garlic. When you smell the garlic, add 1 cup of a dry white wine and bring to a simmer - salt to taste. Add mussels - cover with a lid and steam for 7-9 minutes or until mussels have opened. Top with freshly chopped parsley. Serve with plenty of crusty bread.

PRO TIP – Squeeze a lemon over the finished product before serving. 

Pairs great with pinot grigio, Belgian pale ale

LOBSTER TAILS

Pairs great with parsley, dill, tarragon

Prepared best by steaming, broiling

Average cooking time 5-10 minutes depending on size

Preparing to Cook - Using kitchen scissors, cut down the middle of the lobster tail to the tail. Using your fingers, spread open the shell to expose the lobster meal. Gently push the lobster meat up to separate it from the bottom shell.

Quick Preparation - Broiling Place oven rack 6-8 inches from the broiler. Turn broiler on. Line a baking sheet with foil. Place the lobster tails on the prepared baking sheet. Drizzle with extra virgin olive oil on the lobster tails then sprinkle with salt and pepper. Place in the oven and broil for 5 to 8 minutes, depending on size, until shell is red and meat is firm. Serve with melted butter.

Quick Preparation - Steaming Place a steamer basket or upturned colander into a large pot to keep the lobster tails from being in the water. Pour in 2inch depth of water. Cover tightly and bring to a boil. Quickly add the lobster tails and cover again. Steam the lobster using the following sizes and times:
3-6oz • 4-6 minutes
6-7oz • 6-8 minutes
8-10oz • 8-10 minutes

PRO TIP – Add a dash of lemon juice to your melted butter for an extra fresh finish.

Pairs great with chardonnay, sauvignon blanc, Belgian tripel

LIVE LOBSTER

Pairs great with parsley, dill, tarragon

Prepared best by steaming

Average cooking time 10 minutes per lb for the first 2 lobsters, add 3 minutes per additional lobster

Quick Preparation - Bring a few inches of salted water to a rapid boil (1/4 cup sea salt per gallon) in a large pot. Remove the bands from the claws, add lobsters to the pot of boiling water and cover with a lid. Once 10 minutes has elapsed, check the lobsters for a bright red color - if they are not all red, recheck every 5 minutes. Serve with melted butter and lemon wedges.

PRO TIP – Submerge the lobsters into an ice bath right after steaming to stop the cooking process.

Pairs great with chardonnay, pinot grigio, blonde ales

ADDITIONAL TIPS

• Wonder why the water turns white when you boil shrimp? Don't worry! It doesn't mean the shrimp have gone bad. It is denatured protein, meaning the heat has caused the protein molecules to change their structure. This can also happen with crab, fish, lobster, even chicken. Although it doesn't happen all the time, it can depend on the shrimp and how fast the water came to a boil. Simply rinse and enjoy!
• Check out some of our other blogs for a more in-depth look at how to cook seafood.
• When pan searing, cook skin side down first (if applicable) and apply light pressure with a spatula to prevent the skin from curling.