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Chef's Special ~ (6 lbs.) Prince Edward Island Mussels-(4) 5-6 oz. Cold Water Lobster Tails {Flash Frozen}

CODE: FALL


List price: $148.99  

Price: $97.95

You save: $51.04 (34%)
-34%

Chef's Special

Time for Fall Seafood Savings!

Cool nights and brisk days call for J. Lionel’s “Fall Lobster Feast Dock!” Slowly the outdoor parties turn indoors and sitting around the dining table requires some seafood delicacies. Our skipper pointed to the calendar and called for a harvest festival of savings. Prince Island Mussels, cultured in clean waters, cold water lobster tails, ready for a boiling or baking, and Maryland crab cakes await your fall dining events. No need for long faces, indoor seafood feasts just got merrier with Fall Seafood Savings!

What’s the best way to prepare frozen seafood?

Frozen seafood gives the "chef in the house" cooking convenience, but keeping the thawing process safe requires some guidelines. Also, cooking from a frozen start will naturally require more time. You have a delicacy in lobster tails or mussels, for instance. Plump and buttery tails and briny sweet mussels quickly become inedible with improper thawing. If you have some time, thaw the seafood in the fridge overnight, but not in the vac-sealed container. Remove it and place it in a resealable bag slightly opened. The oxygen helps the thawing process and keeps harmful bacteria from growing. Some seafood should receive a patting down so the seafood cooks to a tender result and not a soggy one. It’s all about proper temperatures and times for the food to arrive at a perfect readiness. 

Combine some seafood masterpieces, a cuisine that captures delicious catches. Today’s featured combo, lobster and mussels lends itself to a garlic-butter sauce. Completely thawed and prepared just right, the mussels will exhibit its oceanic chewiness and soak in spices ideally. Lobster will add a sweetness to the briny flavor, but with more of a succulence. Of course, high-quality seafood, wild-caught is key! Pulled from the cool waters off Canada, mussels, a filter feeder, offer 20 grams of protein per a 3 oz. serving. Lobster serves up goodness likewise with high amounts of omega-3 fatty acids, and has a taste between crab and shrimp. Plump, buttery and succulent, sums of the lobster taste that remains true to its flavors with its density compared to the mussel. Eat with assurance with all these benefits, but make sure you cook to an internal temperature of 145 degrees F. Remember, frozen food prepared properly will taste like a catch just pulled from the waters!

 

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