New England Clam Chowder

Capt. Carlo's clam chowder is packaged and shipped in a base form. Just add the cream when ready to consume and use only the portion desired.

We recommend using half and half to create Capt. Carlo's signature New England clam chowder. Add one quart of cream to one quart of clam base. Cook in a double boiler over medium heat, whisking throughout the heating process. Additional cream may be added to create your desired consistency. Keep in mind the chowder will thicken throughout the heating process. At our restaurant our clam chowder is served thick and creamy. Serve with New England Oyster Crackers.

Storing Live Lobster

Live lobsters should be stored in open containers in the refrigerator, provided they are kept cold and preferably moist with seaweed, or seawater dampened towels or newspaper. Do NOT immerse live lobsters in water or place on ice in an airtight container as they will suffocate and die. Live lobsters can live up to 48 hours after you've purchased them provided they are kept cold and moist, as described above.

Storing Cooked Lobster

Store cooked lobsters in sturdy airtight containers and refrigerate. The product is best if used within three days from time of cooking. The meat will tend to dry out the longer it is kept in the shell after cooking.

Lobster Meat: Lobster meat that has been immediately removed from the shell after cooking can be stored in an airtight container in the refrigerator for up to four days. If you need to store lobster meat longer than four days it would be best to store it in the freezer until ready to use.

Lobster cooking made easy!

When picking up live lobsters, pick up by the body, never by the claws or tail. (Hold on tight, some of them are frisky). Do not remove the rubber bands around the claws.

While it is true that if you can boil a pot of water, you can cook a live lobster - you definitely want to avoid overcooking or undercooking. Here's how:

Steaming lobster

The ratio of lobsters to the pot is important; a 4-5 gallon pot is ideal for steaming 6-8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Put in the live lobsters, one at a time, cover the pot, and start timing. Re-arrange the lobsters halfway through cooking.

Cooking times - (based on the lobster-to-pot ratio mentioned above)

• 1 pound -- 10 minutes
• 1-1/4 pounds -- 12 minutes
• 1-1/2 pounds -- 14 minutes
• 1-3/4 pounds -- 16 minutes
• 2 pounds -- 18 minutes
• 2-1/2 pounds -- 22 minutes
• 3 pounds -- 25-30 minutes
• 5 pounds -- 40-45 minutes

Boiling lobster

Fill a large pot with water. Allow 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup of salt for each gallon of water. Bring the water to a rolling boil. Put the live lobsters in the pot one at a time, do not cover, and start timing immediately. Stir the lobsters halfway through cooking.

Cooking times - (based on the lobster-to-water ratio mentioned above)

• 1 pound -- 8 minutes
• 1-1/4 pounds -- 9-10 minutes
• 1-1/2 pounds -- 11-12 minutes
• 1-3/4 pounds -- 12-13 minutes
• 2 pounds -- 15 minutes
• 2-1/2 pounds -- 20 minutes
• 3 pounds -- 25 minutes
• 5 pounds -- 35-40 minutes

Grilling or Baked Stuffed Lobster

Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away.

Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter.

Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

Bake Stuffed- Sautee garlic, lemon juice, butter, white wine, and parsley and toss with seasoned italian bread crumbs. (Add shrimp and scallops to sautee or additional lobster meat if you would like). Fill the lobster body with the mixture and bake for approx. 15-20 minutes, depending on the size of your lobster.

SERVE LOBSTER WITH DRAWN BUTTER