Serve Up Temptations from the Sea...
and all of the meaning
that goes with them
The foods of amore - all at the store -
lobster, crabs, fresh live and shucked oysters, sturgeon caviar,
as well as our house-prepared steelhead "caviar",
and gravlax are
available to enhance
the pleasures of home sweet home.
Venus didn't know from chocolate.
Storing Live Shellfish at Home
Seafood should always be kept as cold as possible; bacteria and enzymes that have evolved with fish and shellfish in a cold environment remain active when temperatures are low.
To really appreciate the good flavors that nature has worked so hard to develop, choose the freshest oysters possible. Oysters should be displayed on ice and separated from oysters grown in different locations.
A copy of the National Shellfish Sanitation Program (NSSP) tag showing origin and harvest date should be displayed with the oysters.
Locally grown oysters are often the best choice.
Store oysters in the refrigerator, cup-side down, covered with a damp towel; place several ice cubes on top.
The one objective quality the average consumer can consistently use in choosing good-tasting lobsters is the relative hardness and appearance of the shell.
When choosing lobsters, look for those that have undergone their yearly shed. They are known as "new-shells".
New-shell lobsters will have a bright, clean appearance. The perfect lobster is one that had shed several months ago; the shell will feel hard, but still give somewhat when squeezed.
The meat in these lobsters will be full and sweet.
Avoid old-shell lobsters with rock-hard shells that resist like steel, particularly those with barnacles, seaweed, or any other growth on their shells.
Lobsters that have a mossy or slimy feel to their shells have been in a lobster pound or live tank too long and will not have good flavor.
To store lobsters, place them in a plastic bag and cover with wet newspaper or a damp towel. Leave the top of the bag open and store them in the coldest part of the refrigerator, the bottom shelf.