• Lobsters grow by molting, or shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened. This usually takes a few months. Then they are once again known as "Hardshell" lobsters. Softshell (also called "Newshell") lobsters are not as full of meat because their new shell is larger than the muscle. This allows for another year's growth.
• Newshell lobsters represent 90% of the catch during the summer months. They are always less expensive and generally contain sweeter and juicier meat than the Hardshells.
• Newshell lobsters do not travel as well and are often shipped pre-cooked. This special process guarantees your lobster will arrive fresh and ready to serve. Just refrigerate until ready to use, then heat and serve. Our special salt water cooking process locks in the fresh flavor without the worry of keeping them alive until you're ready to serve them. Pre-cooking also gives your lobsters a three day refrigerated shelf life for your convenience.
  
  
  

Lobster Stew

1 1/4 lbs. Lobster, boiled
1 qt. Half and Half
1 cup of Milk
1/4 lb. Butter
1/2 tsp. Tomalley (liver)
Salt and Pepper

Crackers
Paprika

Cut lobster meat into bite-size pieces. Reserve tomalley. In a saucepan, combine half and half, milk, butter, tomalley, salt and pepper. Bring to a simmer over low heat; add lobster. Ladle stew into bowls. Add crackers and sprinkle with paprika.

Lobster Bisque

2 1-lb. Cooked Lobsters
1 cup Lobster Stock
4 tbsp. Clarified Butter
1 tbsp. Tomato Paste
1 med. minced Onion
1 each Bay Leaf
1 lg. minced Carrot
1 sprig fresh Thyme
1 tsp. chopped Garlic Clove
1/4 cup Brandy
1 stalk minced Celery
2 cups Heavy Cream
2 tbsp. Flour
1/4 tsp. Paprika
1/2 cup dry sherry
Salt and Pepper to taste

Remove all meat and tomalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size sauté pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the sauté pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.