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D. STEAMING TIPS - LOBSTER - CRAB - SHRIMP
(1) Live Lobster and Crabs
a. Live lobsters and crabs are steamed according to the time on the Suggested Timer Setting Guide.
b. Steam them on a perforated pan with a catch pan (a solid pan) on a lower pan slide. Discard the
juices and non-edible matter collected during steaming.
(2) Lobster Tail 8 oz.
a. To serve in a shell, cut the frozen lobster tail in half, lengthwise. Place the cut side up on a perforated
pan. Steam 5-6 minutes or until the meat turns opaque white. Season and garnish to serve.
b. To serve a butterfly lobster tail, thaw tail, cut top shell length-wise all the way to the tail fins. Spread
shells apart and pull meat out. Close empty shell and lay meat on top of shell. Steam according to
Suggested Timer Setting Guide.
For volume preparation:
20 to 25. 6-8 oz. Lobster tails can be steamed on one 12 x 20 x 1 perforated pan.
(3) King Crab Legs
a. Available as cooked and frozen. Steam just long enough to heat through.
b. Served either whole or cut into 3 sections.
c. Suggested Timer Settings 4 minutes
12 lb of sectioned legs per 12 x 20 x 2 ½ perforated pan
10 lb of whole legs per 12 x 20 x 2 ½ perforated pan
(4) Shrimp
a. Shrimp are available as:
Green shrimp in frozen 5 lb. blocks
Peeled, deveined and ready to cook
Peeled, deveined and cooked
b. Shrimp is very delicate seafood. When over cooked it becomes very rubbery, therefore, it is better too
slightly under cook the shrimp rather than over cook it. Refer to Suggested Timer Setting Guide for
cooking shrimp for various sizes.