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6. Unhinge the back from the body and remove thegreen tomalley. The red roe of a female lobster isextremely tasty and considered a delicacy.

7. Open the main body section by cracking it apart.Thedelicious meat in this section can be dug out with a

fork or pick.Discard the dark sac located between theeyes (since this is not edible).Twist the walking legs

from the body.Clench between teeth and nibblemeat from legs.The same method can be used toextract meat from tail flippers.

4. Cut the tail on both sides or grasp it tightly andsqueeze until it cracks. Snap off the tail flippers.

3. Twist the tail away from the body.

2. Break the hinged part off the claw and removethe meat with a fork or pick. Crack the claw withlobster crackers. Be careful to crack the shell onlyand not damage the meat inside. Knuckle meat

can be removed with a lobster fork.

1. Grasp the body and twist off the large front legsand claws. Separate the claw from the knuckle.

5. Push out the meat in one piece. Peel back the flap on the upper side of the tail piece to exposethe vein. Remove and discard the vein.

Planning lobster meals is easy because you can purchase your fresh liveClearwater Lobster in every size and quantity to suit all your cookingand menu needs, from romantic dinners to family style get-togethers.

How much do I need? A 1 lb (454 g) whole lobster yields about 1/4 lb (114 g) of lobster meat. A 1-2 lb (454 g - 908 g) whole lobster serves one person.But you probably won't be able to stop at just one!

Storing Lobster Clearwater Lobster is the most sought after lobster in the world. One of the great things about it is that it stores and keeps easily.Live:

• For maximum fresh-flavor, cook and serve lobsters as soon aspossible after you receive your order.

• Lobsters should always be kept cool and moist at 37-41°F (3°-5°C).• Store refrigerated, covered with a layer of wet newspaper, for no

more than 12 hours.• Do not store live lobsters on ice or in fresh or salted water.Cooked:

• Keep refrigerated for 1-2 days.• Store cooked lobsters on their backs to keep in the juices.

Everyone knows how delicious lobster is, but were you aware of howgood lobster is for you? Nutrition-wise, lobster is a valuable low-fatsource of protein, calcium, zinc, phosphorus and a good source ofvitamin B12. Lobster is lower in cholesterol than you may think. In fact,lobsters contain Omega-3's, substances that researchers believe mayactually fight cholesterol build-up, reducing the risk of heart disease.

Lobster Nutrition FactsSer"ing si$e: 3.5 o$. (100 g)

Amo!n Per Ser"ingCalories 61

To al Fa 0.1 g

Sa !ra ed Fa 0 g

Trans Fa 0 gCholes erol 82 mgSodi!m 386 mgTo al Carboh#dra e 1 gPro ein 14 g

Just follow these steps and you’re sure to get the most intaste variety and satisfaction from every mouth-watering,lobsterlicious morsel!

Helpful TIPS for preparing,serving and eating Lobster

After the body shell has been removed, the onlyinedible part in the body cavity of the cookedlobster is the stomach. This is located toward the

front of the body cavity and resembles a sack. The only other unpalatable parts are the shell,gills, intestine and eyes.

The red roe, which extends from the body cavitydown through the tail meat of female lobsters, isedible.Lobsters may be partially prepared to make themeasier to consume prior to serving by pre-crack-ing the claws and by splitting the lobster andremoving the stomach.Hot lobster is traditionally served with hot,melted butter. To keep the butter hot during themeal, it’s best to serve it in pre-heated heavywalled ceramic dishes or butter pots heated withtea lights.Scatter butter cups at st rategic points around thetable for easy reaching and dipping.Place large empty bowls on the table.As the lob-sters are cracked,just toss the shells into the bowls.Don’t forget lobster bibs - for t he adults, too!Make sure that you have enough lobstercrackers and forks to go around.Offer your guests warm, moistened finger towelsor finger bowls as they crack their lobster.Fresh cooked lobsters may also be served chilledwith a mayonnaise, cocktail or other cold seafoodsauce for dipping.

Clearwater Seafoods Limited Partnership 757 Bedford Highway

Bedford, Nova Scotia, Canada B4A 3Z7Toll Free: 1-877-567-1117

TEL: (902) 457-5904TEL: (902) 457-2346FAX: (902) 443-1593

Visit our website at: www.clearwater.ca

Cert no. SW-COC-002628

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Steamed Steaming requires more cooking time thanboiling, but the results are delicious, and thelittle bit of extra time is always worth the wait!

To steam lobsters, put about 2 inches ofsalted fresh water in the bottom of a large pot.Bring the water to a rolling boil. Grasp thelobsters just behind the claws, and put the livelobsters in the pot, one at a time.Return the water to a boil. THEN start timing.

Allow 20 minutes for a 11 / 2 pound lobster.

How do I know when the L obster is cooked? Lobsters will turn their characteristic bright red color well before themeat is thoroughly cooked inside.

• Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.• The meat inside will be firm, white and opaque.• The tomalley, which fills much of the body cavity, will be green.• The roe in female lobsters will be bright red and firm. If it is a

dark greenish black, with an oily tar-like consistency, thelobster is undercooked.

• The internal temperature will be 180°F (80°C).If the lobsters will not be eaten right away, they must be cooledquickly in ice-water. Drain the chilled lobsters, cover and keeprefrigerated. You can keep cooked lobsters in your refrigerator

for 1 or 2 days.

Broiled Split a cooked lobster in half lengthwise. Crack the claws. Removeand discard the vein running down the tail and the small saclocated behind the eyes.

Brush the lobster with melted butter or basting sauce to keep themeat moist and tender.

Place on a broiler pan and broil, shell side down, for 3-4 minutes,or just until the lobster is heated through. Be careful not to overcook.

Grilled Split a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail andthe small sac located behind the eyes.

Brush the lobster with melted butter or basting sauce to keep the meat moist and tender.

Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through.Be careful not to overcook.

Re-heating To re-heat cooked lobster, simply steam in 1" of boiling water, in a heavy bottom, covered pot for 3 minutes for a1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). To re-heat by boiling, place lobstersinto boiling water for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25pounds). For Grilling or Broiling, see Cooking Guide above.

Preparing Whole Fresh Lobster Lobster lovers will tell you there's only one best way toprepare and eat lobster and that's whole. And there areseveral delicious ways to do this, each offering unique tasteexperiences.Whole lobster (cooked any way) is usually eaten withmelted butter for dipping, accompanied with salad or steamed vegetables.

Preparation Instructions

Traditional Boiled Lobster Pour at least 1 / 2 gallon (2 litres) of water per pound oflobster in to a very large pot. Simply mix in 1/2 cup of seasalt per gallon (2 tbsp of sea salt per litre) of water. If desired, a flavorful court bouillon may beprepared by adding any combination of carrots, onions, parsley, celery, seasonings, and whitewine, vinegar or lemon juice. Just use whatever you have on hand.

Bring the salted water to a rolling boil. Carefully drop in the lobsters, one at a time, headfirst,into the rapidly boiling water.Return the water to a boil. THEN start timing. To avoid overcooking, only similarly sized lobstersshould be cooked together. If there are various sizes in the pot, base the cooking time on thelargest lobster to ensure that it is cooked. See Cooking Guide.

For an easy guide to correct cooking times, just follow our lobster cooking guide at a glance found on the next page.

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Method Amount TimeBoiled 1 lb 12-15 min.

11 / 2 lb 15-20 min.2-3 lb 20-25 min.31 / 2-5 lb 25-30 min.

Steamed 1-11 / 2 lb 20 min.Grilled

Whole* 1-11 / 2 lb 2-3 min. Tails each 5-7 min.

BroiledWhole* 1-11 / 2 lb 3-4 min.

Tails each 9-10 min.

Cooking Guide

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*Cooking times are based on starting with cooked lobster.