Why are your lobsters so fresh?We buy our lobsters directly from our wharf located here on Bar Island. Our lobsters are caught daily and if they aren’t shipped out that day, they are kept in our straight-from-the-ocean salt water tank, allowing the lobsters to live in their environment with less handling prior to shipping.

What do I do with my lobsters once they arrive?When lobsters arrive at your door, inspect the package and seafood to make sure there is no damage to any of the products. Once you have inspected the package, then use the proper storing method suggested. DO NOT SUBMERGE IN FRESH WATER OR SURROUND WITH ICE CUBES! Fresh water kills lobsters. If you don’t intend to use within several hours, place a cool damp paper towel over the lobsters and refrigerate, so the lobsters will remain cool to prolong their life expectancy. If ordering lobsters to arrive a day early for a special occasion or meal, we highly recommend placing the lobsters in the refrigerator to keep them cold and in a controlled environment to preserve their freshness before being prepared. Again, cover lobsters with damp towel. Lobsters will keep best at a 40 degree temperature.

How do I know if a weak lobster is OK to eat?If you receive a lobster that has little movement it is still OK to eat. If you suspect a lobster has arrived dead, we recommend cooking it in a separate pot to see if it is edible. Once cooked, check the tail meat to see if the texture is fi rm and like the other lobsters that you have cooked. If the meat has a mealy consistency, Dorr Lobster Co., Inc. recommends that you do not consume this lobster.

From the clean, pure waters of Down East Maine, our family has been providing the freshest, tastiest, live hard-shell lobsters to our customers for 38 years. The lobsters, harvested each day o� of our boats, go from the North Atlantic Ocean fl oor to your door in just 24 hours. To ensure the

freshest quality, each Maine lobster is inspected, graded and packed in an insulated box with reusable frozen gel packs. We also carry a variety of fresh local seafood picked and packed at our own cold-water seasoning and packaging facility. And don’t forget, we o� er free overnight shipping on all orders. Order from Dorr Lobster today.

—Chad, Stephanie, Lynda, & Ricky Dorr

Dorr to Door Lobster & SeafoodCO.,INC.

MAINE Lobster from

a MAINE Family

FAQs

How to Cook LobsterSTEAMING LOBSTERThe ratio of lobsters to the pot is important; a 4-5 gallon pot is ideal for steaming 6-8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Put in the live lobsters, one at a time, cover the pot, and start timing.

Lobster weight: Steam:1 pound 10 mins.

1¼ pounds 12 mins.

1½ pounds 14 mins.

1¾ pounds 16 mins.

2 pounds 18 mins.

2½ pounds 22 mins.

3 pounds 25-30 mins.

5 pounds 40-45 mins.

BOILING LOBSTERFill a large pot with water. Allow 3 quarts of water per 1½ to 2 pounds of lobster. Add ¼ cup of salt for each gallon of water. Bring the water to a rolling boil. Put the live lobsters in the pot one at a time, do not cover, and start timing immediately.

Cooking Times: (Based on the lobster-to-pot ratio mentioned above)

GRILLINGPar-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away.

Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter.

Grill the lobsters fl esh side down for 5 to 6 minutes, or until the fl esh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

TO ORDER MORE: 1-855-ME-Lobster • dorrlobster.comThree locations to serve you:

MILBRIDGE • ELLSWORTH • BANGOR

Lobster weight: Boil:1 pound 8 mins.

1¼ pounds 9-10 mins.

1½ pounds 11-12 mins.

1¾ pounds 12-13 mins.

2 pounds 15 mins.

2½ pounds 20 mins.

3 pounds 25 mins.

5 pounds 35-40 mins.

Cooking Times: (Based on the lobster-to-pot ratio mentioned above)

HOW TO COOK LOBSTER TAILSThaw frozen lobster tails to room temperature. You can thaw the lobster tails in your refrigerator overnight. Another way to thaw is to place the lobster tails in a water bath. Be sure to place the tails in a secure zip lock bag or plastic bag tied with a knot, so that water does not penetrate the bag and mingle with the lobster meat. Place the bag in a bowl fi lled with warm water until the meat is thawed. Do not use hot water—this will cook the meat.

Splitting the shell. Put the lobster tail on the back (shell side). With a knife or scissors, cut up the belly to expose the meat. Gently pull the meat out of the shell or bend both sides of the shell back and the meat will pop out of the shell and you are ready for the grill.

Oil the barbecue grate generously to prevent sticking. Turn a gas grill to medium-high heat. If you’re using a charcoal grill, heat the coals ahead of time, then distribute the coals evenly so the heat is even.

Baste the lobster tails. Create a sauce made of butter and spices and generously coat the meat before you place it on the grill to help the meat cook evenly and not dry out.

Place the lobster tails on the hot grill with the fl esh side down. Cook the lobster tails for 4 to 5 minutes, or until you can see light grill marks. Turn the lobster tails over so the shell side faces down. Cook the lobster tails for 3 to 5 minutes, or until the meat is opaque and fi rm. Baste the tails often.

Serve with butter and lemon or your favorite condiments!