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General Seafood Cooking Information:
- Grilling - Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. The chart below offers a general guide for grilling times. However, because conditions may vary (i.e., meat weight, heat, placement on grill, weather) cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
- Oven Broiling - Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
- Recipes - Be sure to check out our Seafood Recipes page for some ultra delicious recipes that can be made with the Butcher's Choice of Atlanta, Inc. Pork products.
Lobster Tails Cooking Instructions:
(See Sc - Lobster Tails Product Page)
 Lobster Tail Baking Instructions:
- Do NOT Thaw.
- Set oven at 450° F.
- Wrap each lobster tail in heavy-duty aluminum foil.
- Place on baking sheet in oven (center rack).
- Bake 35 to 45 minutes, until internal temperature reaches 145° F to 150° F.
 Lobster Tail Broiling Instructions:
- Thaw frozen lobster tails in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Preheat Broiler (or set oven to "Broil" poistion) and position rack 3-4 inches from broiler.
- Cut the meat and shell of each tail lenghtwise with a sharp heavy knife. Or, to butterly, cut tails down through middle of hard shell with a sharp knife. Cut through the flesh, but not underside membrane. Hold tail in both hands and open flat, butterfly style.
- Brush lightly with melted butter or olive oil.
- Place lobster tails on broiling pan, shell side down.
- Place under broiler and broil for 6-7 minutes (until meat is an opaque in color).
- Desired internal temperature: 145° F to 150° F.
 Lobster Tail Stove-top Instructions:
- Do NOT Thaw.
- Boil about 2 quarts of water in large saucepan.
- Add frozen tails to boiling water.
- Return to boil, then reduce heat to a simmer and cook tails 12-15 minutes (until meat is an opaque in color). Desired internal temperature:s 145° F to 150° F.
- Drain tails.
- To serve in shell, remove underside membrane by cutting along each side of tail, pull to remove membrane.
- To remove from shell, cut away underside membrane and insert fingers between shell and meat at heavy end and work meat loose from shell.
- Serve with melted butter, if desired.
 Lobster Tail Grilling Instructions:
- Thaw frozen lobster tails in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Preheat grill to medium.
- Butterfly by cutting tails down through middle of hard shell with a sharp knife. Cut through the flesh, but not underside membrane. Hold tail in both hands and open flat, butterfly style.
- Brush lightly with melted butter or olive oil.
- Place lobster tails on grill, meat side down.
- Grill 7-9 minutes, (until meat is an opaque in color).
- Desired internal temperature:s 145° F to 150° F.
 Lobster Tail Microwaving Instructions:
- Do NOT Thaw.
- Place frozen lobster tails on microwave safe baking dish.
- Cover with plastic wrap, venting one corner of dish.
- Place in microwave and defrost for 9 minutes, flipping halfway through thawing time.
- Flip tails, cover and vent one corner (again~)
- Cook on medium heat for 6-7 minutes.
- Desired internal temperature: 145° F to 150° F.
- Let stand for 1 minute before removing from microwave for serving.
- To serve in shell, remove underside membrane by cutting along each side of tail, pull to remove membrane.
- To remove from shell, cut away underside membrane and insert fingers between shell and meat at heavy end and work meat loose from shell.
- Serve with melted butter, if desired.
 Fish BAKING Cooking Time Guidelines:
- Thaw frozen fish in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Set oven at 450° F.
- Place on baking sheet in oven (center rack).
- Bake as directed by chart below, until internal temperature reaches 145° F to 150° F.
- Baste with butter, if desired.
 Fish BROILING & GRILLING Cooking Time Guidelines:
- Thaw frozen fish in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Baste with butter when cooking, if desired.
 Fish STOVE-TOP OR SKILLET Cooking Time Guidelines:
- Thaw frozen fish in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Place 1 tablespoon of olive oil (or ½ butter and ½ olive oil) in a nonstick skillet over medium high heat.
- Fry as directed by chart below, until internal temperature reaches 145° F to 150° F.
 Shrimp BOILING Cooking Time Guidelines:
(See Se - Peeled & Deveined Shrimp Product Page)
- Thaw frozen shrimp in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Fill a saucepan with 2 litres of water and add 2 tablespoons of sea salt.
- Bring the water to the boil and shrimp.
- Reduce the heat, cover the pan and simmer as directed below.
- The shrimp will be cooked when they float to the top and the flesh has turned white or opaque throughout. Cut one in half to check. *Note: It is really important not to overcook the shrimp, although they need to be properly cooked at the same time.
- Remove shrimp from the heat immediately and run under cold water for a few seconds to stop the cooking process.
| SHRIMP BOILING |
| Shrimp Size |
Total Cooking Times in Minutes* |
| Small to Medium |
3-4 min |
| Large Shrimp |
5-8 min |
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*Please note that cooking times are approximate, and meant only as a general guide. Cooking times may need to be adjusted to allow for differences in cooking equipment.
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 Shrimp GRILLING Cooking Time Guidelines:
(See Sd - Jumbo E-Z Peel Shrimp Product Page)
(See Se - Peeled & Deveined Shrimp Product Page)
(See Sf - Cooked Tail-On Shrimp Product Page)
- Grilling is a popular method for cooking shrimp. Shrimp can be grilled, but it is better to arrange them onto soaked wooden skewers first.
- Thaw frozen shrimp in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Shrimp can be marinated first for a few hours before placing them under a hot grill or on top of barbeque coals. They can also be cooked in the same way but by baking them in a hot oven (350°F / 175°C) but for a few minutes longer.
- Place a layer of aluminium foil onto the rack inside the grill and preheat the grill to a high temperature.
- Once the grill is hot place the skewered shrimp under the grill, leaving room between each skewer.
- Brush the shrimp with a little olive oil (or ½ olive oil and ½ butter, for more flavor) and then sprinkle them with salt, pepper and garlic.
- Grill as directed below (until the shrimp have turned pink), turning the skewers once halfway through cooking time.
| SHRIMP GRILLING |
| Shrimp Size |
Total Cooking Times in Minutes* |
| Small to Medium |
3-4 min |
| Large |
4-8 min |
| Jumbo |
6-9 min |
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*Please note that cooking times are approximate, and meant only as a general guide. Cooking times may need to be adjusted to allow for differences in cooking equipment.
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 Shrimp STOVE-TOP OR SKILLET Cooking Time Guidelines:
(See Sd - Jumbo E-Z Peel Shrimp Product Page)
(See Sf - Cooked Tail-On Shrimp Product Page)
- Pan-fried unshelled shrimp are absolutely delicious and can be served as a starter or a main meal. This is a simple method of cooking shrimp, and probably the tastiest!
- Thaw frozen shrimp in the refrigerator - See the Butcher's Choice of Atlanta Safety & Thawing Information page for thawing instructions.
- Melt a little butter together with some olive oil in a large frying pan over a high heat.
- Add the shrimp (and a few cloves of chopped garlic, if desired).
- Season with salt and lots of black pepper and fry the shrimp, stirring frequently, as directed below, until the shells have turned pink.
| SHRIMP STOVE-TOP OR SKILLET |
| Shrimp Size |
Total Cooking Times in Minutes* |
| Small to Medium |
2-4 min |
| Large |
3-5 min |
| Jumbo |
5-8 min |
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*Please note that cooking times are approximate, and meant only as a general guide. Cooking times may need to be adjusted to allow for differences in cooking equipment.
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| SHRIMP DEEP FRY |
| Shrimp Size |
Total Cooking Times in Minutes* |
| Small to Medium |
2-4 min |
| Large |
3-5 min |
| Jumbo |
4-6 min |
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*Please note that cooking times are approximate, and meant only as a general guide. Cooking times may need to be adjusted to allow for differences in cooking equipment.
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Shrimp DEEP FRY Cooking Time Guidelines:
