Whole Blanched Maine Lobsters (4 or 6 Pack)
Chefs can't control when lobsters are caught. But they can control when they're finished. Blanched = peak freshness on demand.
This is how chefs, casinos & cruise ships serve thousands of perfect lobsters every night.
Whole Maine lobsters. Flash-blanched (briefly cooked, then frozen). Delivered to your door.
Cook them exactly like you'd cook live lobsters. But without the stress, the mess, or the "am I doing this right?" uncertainty.
Would you like 4 or 6?
4 Whole Lobsters
$149.99 w/ FREE shipping
Make it 6!
Only $179.99 w/ FREE Shipping
Inside Your Box:
- 4 or 6 (1 - 1.25lb ea.) Whole flash-frozen Maine lobsters
- Sustainably harvested by hand
- Prep tips included
- Free shipping
- Choose arrival date at checkout.
Why blanched beats live (for home cooks):
- No live handling - Some people are uncomfortable cooking live lobsters. This removes that entirely.
- No guesswork - Live lobsters vary in cooking time. Blanched lobsters are consistent every time.
- No waste - Live lobsters can die in transit. Blanched lobsters stay perfect in your freezer for months.
- Faster cooking - Already blanched, so they cook 30-40% faster (8-12 minutes vs 15-20 for live).
- Same taste - Flash-blanching locks in sweetness. You're not sacrificing flavor for convenience.
Freezer-friendly - Stock up. Good for 6 months. Use when ready.
CHEF'S PREFERRED METHOD (THE GOLD STANDARD):
OVERNIGHT THAW + STEAM + FINISH = PERFECTION
EQUIPMENT SETUP:
PREPARE STEAMING APPARATUS
Large stockpot with steamer insert (or improvise with wire rack)
Fill pot with 2-3 inches of water (NOT touching lobsters)
Add aromatics to water (optional but chef-standard):
- 2-3 bay leaves
- 1 lemon, halved
- 1 tablespoon black peppercorns
- 2-3 garlic cloves, smashed
- Splash of white wine or vermouth
- Seaweed (if available - adds oceanic minerality)
Why aromatics: Steam carries aromatic compounds, subtly perfumes lobster
Bring water to rolling boil before adding lobsters
THE COOK:
STEAM WITH PRECISION
Timing for 1.25-1.5 lb blanched lobsters: 6-8 minutes from thawed
- NOT 10-12 minutes (that's for live lobsters)
- These are already blanched (partially cooked)
- Overcooking = rubbery, dry meat
Chef's method:
- Place thawed, tempered lobsters in steamer basket
- Cover pot with tight-fitting lid (no steam escape)
- Set timer for 6 minutes
- At 6 minutes: Check internal temp with instant-read thermometer
- Insert into thickest part of tail
- Target: 140-145°F (perfect doneness)
- If under 140°F: Steam 1-2 minutes more, check again
- Remove immediately when temp hits 140-145°F
Visual cue: Shell bright red, meat opaque (not translucent), firm to touch
THE FINISH:
SHOCK AND REST (CHEF'S SECRET)
Ice bath shock (30 seconds):
- Plunge lobsters into ice water for 30 seconds
- STOPS carryover cooking (internal temp continues rising after heat removed)
- Prevents overcooking
- Firms texture
- Makes meat easier to remove from shell
This special price is only available here on this page, and only our best customers are being notified of this exclusive promotion.
**Due to this offer being at our best price, coupon codes do not apply**