Cooking Guide: MAINE LOBSTER CLAW & KNUCKLE MEAT (HIGH PRESSURE PROCESSED)

Cooking & Preparation Instructions

Note: This product contains raw, high-pressure processed (HPP) Maine lobster claw & knuckle meat with the shell already removed. The meat must be fully cooked before eating. You may cook it immediately after thawing or store it in the freezer until use (see expiration date on packaging).

Thawing Instructions

1. Line a large plate or tray with paper towels.

2. Remove the frozen lobster meat from the packaging.

3. Spread the pieces out in a single layer on top of the paper towels.

4. Refrigerate for 6–8 hours, or until fully thawed.

Note: Thawing time may vary depending on quantity and refrigerator temperature.

⚠ Food Safety Reminder:
Never thaw raw lobster meat at room temperature to prevent bacterial growth.

Cooking Instructions (Must Be Fully Cooked Before Eating)

Your lobster claw & knuckle meat is raw and must be cooked to an internal temperature of 140–145°F (60–63°C) until fully opaque and tender.

To Butter-Poach:

1. Melt 8 oz unsalted butter over low heat in a saucepan.

2. Add 2 tbsp Prime Blend Seasoning or your preferred seafood seasoning.

3. Add 16oz (1lb) of thawed claw & knuckle meat to the warm butter.

4. Gently poach for 3–4 minutes, spooning butter over the meat as it turns fully opaque.

Tip: Claw & knuckle meat cooks slightly faster than tail meat due to its delicate structure.

To Sauté:

1. Heat 1–2 tbsp butter or oil in a skillet over medium heat.

2. Add the thawed claw & knuckle meat in an even layer.

3. Cook 2–3 minutes, stirring gently, until opaque and lightly firm.

To Grill or Broil (for larger claw pieces):

1. Toss thawed meat lightly in butter or oil.

2. Grill or broil for 1–2 minutes, just until fully opaque.

To Sous-Vide:

1. Set sous-vide bath to 140°F (60°C).

2. Place meat in a sealed bag with a few tablespoons of butter.

3. Cook for 20 minutes, then finish with a quick warm butter baste.

⚠ Important Notes:

• Do Not Overcook: Overcooking can cause claw & knuckle meat to become firm or stringy.

• Cook only until opaque for best tenderness.

• Serve immediately once cooked.

Serving Instructions

Serving Suggestions (Warm):

• Toss in warm butter and seasoning.

• Serve with lemon wedges.

• Add to:

  • Lobster rolls

  • Pastas

  • Risottos

  • Seafood bowls

  • Appetizers and small plates

Serving Suggestions (Cold After Cooking):

Once cooked and chilled, claw & knuckle meat is excellent for:

• Lobster salads

• Cold lobster rolls

• Party platters

• Seafood cocktails

(Do not consume raw — must be cooked first.)

Storage and Consumption

• Keep thawed, raw claw & knuckle meat refrigerated at 40°F (4°C) and cook within 1 day.

• Do not refreeze after thawing.

• Cooked lobster meat should be consumed within 2–3 days.

Nutrition Facts (approx. per 3oz raw lobster meat)

Calories ~70, Total Fat 0.5g, Sat. Fat 0g, Cholesterol ~90mg, Sodium ~200mg, Total Carbohydrate 0g, Fiber 0g, Total Sugars 0g, Protein ~14g.

Ingredients: 100% Maine Lobster (contains shellfish). Product of USA.

Lobster claw & knuckle meat is naturally sweet, tender, and rich in high-quality protein, omega-3 fatty acids, vitamins, and essential minerals.

Please review our Seafood Safety Guidelines