Lobster Dinner (Serves 4)

• (4) 2.5 lb live lobsters
• (2) 23.5 oz containers of Mac's Seafood clam chowder
• (24) Cape Cod oysters (whole, not shucked)
• (2 pounds) bacon wrapped scallops (frozen)

Live lobsters are best consumed as soon as possible. You can boil, steam, bake and grill your lobster. The meat is fresh, sweet and delicious no matter how you cook it.

How to Cook a Live Lobster

• Fill a large pot with salted water and bring to a rolling boil.
• Place the live lobster headfirst into the pot and cover.
• Return the water to a boil, then reduce to a steady simmer.
• Cook for 8–10 minutes for the first pound, plus 2–3 minutes for each additional pound.
• Lobster is done when the shell is bright red and the meat is firm and white.
• Serve immediately with melted butter and fresh lemon.
  
  

Our clam chowder comes ready-made. Just heat and serve.

Microwave: Remove plastic seal, heat soup between 3-5 minutes, or until hot, stirring once during heating. USE CAUTION WHEN HANDLING HOT LIQUIDS

Stovetop: Empty soup into saucepan, heat gently to 165°F.

Bacon wrapped scallops are the first appetizers to disappear from the table. Ours are prepped and ready to pop in the oven as soon as they are thawed. Bake at 425°F for 15-20 minutes or until golden brown.

We love our fresh oysters raw. Just shuck and slurp - or top with a little cocktail sauce or mignonette for an extra kick. If serving on the half shell, make sure you place oysters on ice to keep them cold and safe to eat.

You can also fry, grill, broil and bake (with butter and garlic!) or add oysters to stuffing or stew.