1. food and drink
2. desserts and baking

L E G A L
S E A
F O O D S
Cooking Instructions
R EAD I MMEDIATELY
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INDEX
FREQUENTLY ASKED QUESTIONS
Page
1
APPETIZERS
CLAM CHOWDER
RHODE ISLAND RED CHOWDER
LITE CLAM CHOWDER
CLAM CHILI
2
2
2
2
LITTLENECK CLAMS
STEAMERS
MUSSELS
2
2
2
SHUCKING OYSTERS
2
BLUEFISH PATÉ
2
ENTRÉES
STUFFED SHRIMP
SHRIMP WONTONS
CIOPPINO
TUNA BURGER
3
3
3
4
LOBSTER RAVIOLI
4
STEAKS
4
CRAB CAKES
ALASKAN KING CRAB LEGS
4
4
CLAMBAKE SUPREME
LOBSTERS
FISH PREP GUIDE
5
6-7
8
DESSERTS
BOSTON CREAM PIE
CHOCOLATE PUDDING CAKE
LEGAL BROWNIES
CHEESECAKE
9
9
9
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FREQUENTLY ASKED QUESTIONS
FRESH
Q: “How is your seafood packed?”
A: Our seafood is packed in an insulated, corrugated box that contains coolants (dry ice for
2-day, gel packs for overnight) to preserve the quality and freshness of our products.
Q: “What is the difference between a littleneck steamer clam and an Ipswich steamer clam?”
A: Littlenecks are a hard shell clam that can be steamed or eaten raw on a half shell. An
Ipswich steamer clam is a soft-shell belly clam that is traditionally steamed and dipped in butter.
FROZEN
Q: “How should I thaw out the seafood?”
A: The recommended way to thaw frozen food is in the refrigerator 6-9 hours. Once defrosted,
cook immediately.
LIVE LOBSTERS
Q: “How are the lobsters packed?”
A: Our lobsters are packaged in corrugated boxes with styrofoam panels and consumer safe
frozen gel packs. Seaweed is included in our lobster packages because it retains a lot of
natural ocean water, which keep them comfortable during their travel.
Q: “What is the red, green, or black substance inside the body of my lobsters?”
A: The soft green substance is the liver, also known as the Tamale. The hard red substance, called
roe, is only present in a female lobster. The roe will have a dark tint and will appear gelatinlike if undercooked. Both are edible and considered delicacies but can easily be rinsed out for
those who may not like it.
Q: “When should a guest consume their live lobsters?”
A: We suggest that all live lobsters be consumed the day they are received. If that is not
possible, you can cook them and re-heat for up to 3 days later. (See pre-heated instructions)
Q: “What if my lobsters are not moving?”
A: Although the lobster may appear motionless, they have been carefully packed, are alive,
and ready to prepare. A sure sign that you cooked a healthy and fresh lobster is a curled
up tail after steaming or boiling. Also, the meat in the tail will be firm after cooking.
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APPETIZERS
LEGAL SEA FOODS INAUGURAL CLAM,
RHODE ISLAND RED, AND FISH CHOWDER
1.) Remove chowder from quart container/gallon bag.
2.) Heat chowder over medium heat, stirring frequently
until piping hot and potatoes are tender.
3.) Serve with oyster crackers.
LITTLENECK CLAMS, STEAMERS, AND MUSSELS
Best if consumed within 24 hours.
Steaming instructions:
Steam your clams for best results. Start by putting one inch of water on bottom of cooking vessel (pot, wok
or pan). After water comes to a boil, place steamer inside cooking vessel. Lower netted bag of clams into
steamer. Remember to dispose of any cracked or opened clams. Cover cooking vessel with a tight lid and
steam approximately 8 minutes or until clams open, whichever comes first. Remove netted bag and gently
remove clams. Serve immediately with melted butter or cocktail sauce.
Helpful Tip!
If you are steaming the lobsters, simply place the netted bag of clams on top of the lobsters and steam both at
the same time.
SHUCKING OYSTERS
Shucking oysters (removing their shells) is quite simple. The thickness of the shells depends on the variety.
You should always protect your hands with cloth or rubber kitchen gloves. A trick to open the shells easier is:
You could place the oysters in the freezer for about 5 minutes, which will lull them into relaxing their muscles.
Take an oyster and place the curved part of its shell in the palm of your hand. The halves of the oyster shell are
tightly closed, and it can be difficult to pry them apart with a knife. Decide where the seam is, insert the point
of the knife into it, and wriggle the knife. If you are successful, the oyster shell will open a crack, and you will
be able to finish the process using your hand. While you are maneuvering the oyster, be sure to hold it level so
that you don’t lose the liquid. Next, run the oyster knife along the top shell to release the oyster into the bottom half of the shell. Pull off the top shell and discard it. Scoop out the oyster flesh with the knife.
If this process makes you a little nervous, try the towel technique. Shield your hand with a kitchen towel to
hold the oyster, grasp the oyster, and hold it down on the kitchen counter-the towel will keep it from slipping.
If you have a hard time finding the seam, look for the back of the oyster where the hinge is. Insert the oyster
knife in the hinge and pry up the shell to separate the top from the bottom shell. Then follow the instructions above.
Raw oysters, served on the half shell with cocktail sauce and a lemon wedge for squeezing, is the number one
oyster preparation at our restaurants.
BLUEFISH PATÉ
Ready to eat.
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ENTRÉES
STUFFED SHRIMP
Includes:
1 Pound of Jumbo Peeled and Deveined Shrimp
1 Pint of Legal Sea Foods Buttery Crabmeat and Cracker Crumb Stuffing
•
Preheat the oven to 350°.
•
Pour 1-2 ounces of water and 1-2 ounces of vegetable oil on bottom of baking pan or casserole dish
depending on size of dish.
•
Flatten 1 teaspoon of stuffing mixture on bottom of butterflied part of shrimp, a base for the shrimp to sit on.
•
Shape 2 tablespoons of stuffing mixture into an oval shape and place on top of shrimp.
DO NOT OVERPACK!!
•
Bake for 12-15 minutes or until shrimp is cooked and stuffing is slightly browned on top and bottom.
SHRIMP WONTONS
Steaming:
Steam for approx. 6 minutes – internal temperature of 165°.
Frying:
Fry until golden brown – internal temperature of 165°.
In refrigerator and covered, dipping sauce and wontons can store for up to 7 days.
CIOPPINO
LOBSTER TAILS (INCLUDED)
SCALLOPS (INCLUDED)
SHRIMP (INCLUDED)
MUSSELS (INCLUDED)
LITTLENECKS (INCLUDED)
2 QTS CIOPPINO SAUCE (INCLUDED)
3 FL OZ OIL
1 CUP WHITE WINE
3 TBSP CHOPPED BASIL
Preparation Method:
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Heat vegetable oil in a large pot on medium heat. Add littlenecks and heat for 2 minutes.
Add mussels to hot pan for a few seconds, turn.
Add white wine and scallops and reduce by 1/2.
Add cioppino base. Bring to a boil. Reduce heat, cover and simmer for 4 - 5 minutes.
Add shrimp and basil. Cook for 2-3 minutes on medium heat.
Add lobster just to heat through
Arrange mussels and clams around bowl.
Pour remaining ingredients into bowl placing lobster tail in the center.
SENSITIVITY/QUALITY ISSUES:
• Do not flame shellfish in step 1.
• Do not bring shellfish to a hard rolling boil.
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TUNA BURGER
•
•
•
•
•
Clean grill and season with oil.
Form burger mix into a 1/2” thick by 5” wide patty.
Brush one side of burger with oil. Place burger on grill and cook for approximately 31/2 to 4 minutes.
Brush burger with oil and flip.
Cook for 31/2 - 4 more minutes (Internal temperature must be 155°).
STEAKS
•
•
•
•
•
•
Clean grill.
Season grill with oil for more even cooking.
Season steak with salt and pepper and/or preferred seasoning.
Place steak on grill.
When steak is cooked halfway, gently flip.
Depending on the preference grill between 8 - 12 minutes.
LOBSTER RAVIOLI
•
•
•
•
Place Ravioli in boiling water.
Cook for 5-6 minutes if frozen or 2-3 minutes if defrosted.
Drain
Place ravioli on serving dish and top with your favorite sauce.
CRAB CAKES
Crab cakes (Baked)
Place on a sheet pan / oven safe dish.
Bake in oven for approximately 10 minutes. Internal temperature must reach 165°.
ALASKAN KING CRAB LEGS
Crab Legs grilled:
Brush the crab legs with oil and place directly over a hot part of the grill.
Cook for 6-8 minutes turning legs often (It is good to let them char a little bit)
Crab Legs Baked:
Place the crab legs in a large oval gratin dish (or sizzle plate if no dish available).
Drizzle butter over the legs.
Place in oven (400° or hotter).
Cook for 12-15 minutes, turning the legs and basting with butter at least twice during cooking
(The legs may acquire some caramelization).
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CLAMBAKE SUPREME
CONTENTS INCLUDE:
LIVE Lobsters, Littleneck Clams, Corn on the Cob (Seasonal),
Red Bliss Potatoes, Clam Chowder, and Linguica Sausage.
EASY COOKING INSTRUCTIONS:
Caring for your Clambake Supreme before cooking:
• All clambakes should be cooked the day they arrive.
• Keep refrigerated prior to cooking.
Preparing to cook:
• Remove the lid and take gel pack, clam chowder, oyster crackers, sausage, claw crackers, and lemon
out of pot. DO NOT DISASSEMBLE REMAINING CONTENTS! They have been layered
carefully for cooking.
• Add 2 cups of water, beer, or white wine.
• Replace the lid leaving a slight opening so that you can begin timing when steam begins to
escape through the crack.
Cooking your Clambake Supreme:
• Set lobster pot on HIGH HEAT.
• When you see a CONSTANT FORCE OF STEAM, replace lid tightly and
BEGIN TIMING FOR 20-25 MINUTES.
• While your Clambake Supreme is cooking, you can begin to heat your clam chowder slowly
over low heat, stirring occasionally.
• Sauté sausage until browned.
Preparing to eat your Clambake Supreme:
• Remove the pot from the stove USING OVEN MITTS . Pot is VERY HOT.
• Remove the cover and CAREFULLY take the lobsters, corn, potatoes, etc.
out of the pot and put onto plates.
• Corn and potatoes may require additional cooking time depending on your taste.
• Take the steamers, corn and potatoes out of netting.
• Heat clam chowder over medium heat until piping hot and potatoes are tender.
• Serve with clambake, sausage, and oyster crackers.
Checking your lobsters and littleneck clams for doneness:
• The lobster tails should be curled up underneath the body.
• The tail should spring back if you try to straighten it out.
• The lobster meat will be firm.
• The lobsters should be bright red.
• All the steamers should be opened.
DO NOT TOUCH POT WITH BARE HANDS DURING OR AFTER COOKING!
For your convenience, we have cleaned all products. However, if you find the clams to be a little sandy, dip them in boiled water.
Simply serve with drawn butter and lemon juice.
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LOBSTERS
PRE-COOKED LOBSTER INSTRUCTIONS:
To reheat your cooked lobsters, remove them from sealed plastic bag and follow the cooking
instructions below. You may also want to serve your cooked lobster meat as a cold salad or add it to your
favorite recipe. Lobsters can be refrigerated for three additional days upon arrival.
Boiled: Bring a pot of lightly salted water (2 tsp./qt) to a full boil. Place lobsters head first into pot. When
water returns to a boil, cover pot and boil for approximately 3 minutes.
REHEATING INSTRUCTIONS FOR COOKED LOBSTER TAILS:
Steamed with water:
Preheat oven to 350º. Place lobster tails in aluminum foil with two teaspoons of water and seal tightly. Heat
in oven for approximately 18 minutes. (Do not open foil while tails are heating)
Steamed with butter:
Preheat oven to 350º. Place lobster tails in aluminum foil with one teaspoon of butter and one teaspoon of
water and seal tightly. Heat in oven for approximately 18 minutes. (Do not open foil while tails are heating)
Serve with drawn butter and lemon wedges
CARING FOR LIVE LOBSTERS BEFORE COOKING:
All Lobsters should be cooked the day they arrive. The lobsters are best left in the shipping box with cover
on until cooking time. You may also store the lobsters in the refrigerator crisper atop a handful of seaweed.
DO NOT put lobsters in the sink or bathtub - lobsters die in fresh water.
Although the lobsters may appear motionless, they have been carefully packed, are alive, and ready to prepare. A sure sign that you cooked a healthy and fresh lobster is a curled up tail after steaming or boiling.
Also, the meat in the tail will be firm after cooking.
REMEMBER - Remove gel packs before cooking.
BOILING YOUR LOBSTERS:
Bring a full pot of lightly salted water (2 tsp./qt) to a rolling boil. Place lobsters head first into pot. When
water begins to boil again, cover and time carefully (see cooking time below).
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Lobster Size
Steam
Boil
11/4 lbs.
11/2 - 13/4 lbs.
2 lbs.
3 lbs.
12 min.
15 min.
18 min.
25-30 min.
9-10 min.
12 min.
15 min.
25 min.
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STEAMING YOUR LOBSTERS:
Place steel rack in bottom of pot. Add water,
1 - 1 1/2 inches deep, in bottom of pot. Lightly salt water and bring to a full boil. Place lobsters on rack,
no more than two deep. When water begins to boil again, cover and follow cooking times below:
MICROWAVING YOUR LOBSTERS:
Always use 100% power. If in doubt, undercook, look, then cook again. Always allow some time before
removing wrap or cover. Let stand for temperature to permeate throughout piece. If oven is not equipped
with carrousel, turn dish around halfway through cooking. A special cooking bag will enhance the inherent
taste of food. For a 1/4 lb. lobster, the cook-in-a-bag method gives the best results. Place the live lobster in
the bag (fresh seaweed can be added). Twist bag-open end closed-tuck ends down in a dish. (Most likely bag
will be punctured by some of the prickly lobster shell.) Cook for 8 minutes at 100% power. Let stand at
least 5 minutes before opening bag.
H OW
1
2
TO
E AT
A
C OOKED LOBSTER !
5
Remove claws from the
body of the lobster.
6
With a clawcracker, crack open
the claw and knuckle segments
and slide the meat out.
3
Snap off the tail section.
7
4
Break off the flippers from the tail.
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Use a small fork to push meat out.
Separate the carapace shell
from the body
Perforate the center of the body
with your thumbs and crack it
open. Remove the meat.
There is meat in the walking legs, also.
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X
X
X
X
X
X
X
X
Haddock
Wild Alaskan Salmon
Salmon (Farmed)
Sea Scallops
Swordfish
Rainbow Trout
Tuna
X
X
Bluefish
X
X
X
X
X
X
X
X
X
X
10 minutes per inch of thickness
Bake or broil with a spicy mustard sauce
Steam with rice and vegetables for a healthy, low fat
meal or grill with vinaigrette marinade.
Try adding some beer, wine, or seaweed to your pot
for extra flavor!
1 1/4 - 1 1/2 lb. lobsters, 12 minutes
1 1/2 - 2 lb. lobsters, 15 minutes
dependent on size, 3-4 minutes
Brush both sides of tuna with olive oil and sprinkle with
everything spice. Grill on high heat approximately 3-4 mins.
Flip over and continue cooking 3-4 mins. more for medium
rare. (Cook longer for well done, approx. 6-8 mins.) remove
from grill. Top with roasted red pepper sauce.
Pan saute dredged in flour, with white wine, garlic,
and slivered almonds
Brush both sides of swordfish with olive oil and sprinkle
with salt and pepper. Grill on medium high heat on one
side until half way cooked (approx. 5-6 mins.) Flip over
and continue cooking 4-5 mins. more. Brush with herb
vinaigrette and remove from grill.
Brush both sides with herb vinaigrette while cooking.
Follow directions for Wild Salmon.
Season with salt, pepper, lemon juice, and a touch of
white wine, then broil or bake
Brush both sides of salmon with olive oil. Grill on medium heat approximately 5-7 min. Flip over and continue
cooking 4-5 min. more. Brush with orange chipotle marinade and remove from grill
Broil with Monterey Jack cheese, Legal’s breadcrumbs
and a squeeze of lemon
Bake with Legal’s seasoned breadcrumbs, a touch of
wine, and a squeeze of lemon
Brush both sides of Kabob with olive oil and sprinkle
with salt and pepper. Grill on medium high heat approximately 4-6 min. Flip over and continue cooking 4-6 min.
more. Brush with herb vinaigrette and remove from grill.
Bake with mild cheddar cheese and Legal’s breadcrumbs
Stuff filets with spinach and cheese, sprinkle with
Legal breadcrumbs and bake.
Marinate in vinaigrette or try w/ cajun spices
SPECIAL RECOMMENDATIONS
6-8 minutes
10 minutes per inch of thickness
9-11 minutes
In a single layer - 10 minutes per inch of thickness
10 minutes per inch of thickness
9-12 minutes
10 minutes per inch of thickness
10 minutes per inch of thickness
8-12 minutes
10 minutes per inch of thickness
10 minutes per inch of thickness
10 minutes per inch of thickness
STEAM COOKING TIME (375 DEGREES)
Shrimp (Uncooked)
X
X
X
X
X
FRY
X
X
X
X
X
X
X
SAUTE BAKE
Lobster
X
X
X
X
X
X
Grey Sole
X
Tuna/Sword Kabobs
X
X
Cod (Scrod)
X
X
X
GRILL BROIL
Flounder
Arctic Char
SEAFOOD
L E G A L S E A F O O D S F R E S H F I S H P R E PA R AT I O N G U I D E
D E S S E RTS
BOSTON CREAM PIE
HEATING INSTRUCTIONS
1) Remove from container and place on a microwave safe dish.
2) Heat cake for 15 seconds or until warm to touch.
3) Serve and enjoy!
** Great served with a scoop of vanilla ice cream.
CHOCOLATE PUDDING CAKES
HEATING INSTRUCTIONS
1) Peel off aluminum cup.
2) Place pudding cake top down on a microwave-safe dish.
3) Heat about 30 seconds or until warm to touch.
4) Serve and enjoy!
** Great served with a scoop of vanilla ice cream.
LEGAL BROWNIES
CHEESECAKE
Ready to eat
Ready to eat
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Corporate Gifts & Incentives
Looking for distinctive gifts, rewards or incentives to
enhance your business relationships? Legal Sea Foods
Corporate Gifts & Incentives catalog is the place to
start. Our gift packages can be customized for your
clients, employees and business associates. And, many
of our accessories can be personalized with your
corporate logo or company slogan. Just give us a call
and we will help you design a program to meet your
budget and your needs.
Call 1-800-343-5804 and ask for Corporate Sales.
800-343-5804
www.legalseafoods.com
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