1. Fill a large pot with approximately an inch and a half, to two inches of water and boil. 2. Once boiling, add 5 lbs. of claws or about 25-30 claws at a time. 3. Cook claws for 12 MINUTES and then immediately submerge claws in a cold ice bath. Make sure you follow this step closely because it is essential in allowing the meat to release from the shell when cracking and eating! 4. Enjoy dipped in butter, old bay, or mustard sauce!

Steaming Instructions: 1. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters. 2. Put 2 inches of water or salted water in the bottom of a large pot, and bring to a rolling boil over high heat. 3. Add the live lobsters one at a time, cover pot, and cook 13-14 minutes. 4. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly. Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red. We recommend cooking the lobsters for the recommend time, then cracking one open where the carapece meets the tail. If it’s done, the meat will have changed from translucent to white.

1. Remove the large top shell, clean out the lungs and other internal parts to leave you with two clusters of crab legs. 2. Add an inch and a half of water to the pot and get it to a boil. 3. Once boiling add the crab leg clusters and steam for about 11 minutes. Adding crab spice while cooking is personal preference. 4. Once time is up, enjoy dipped in some melted butter!