Live Maine Lobster, Crab Cake, Lobster Bique & Lobster Ravioli Feast
Price
$251.99
20% OFF ORDERS $225+
SKU: PLZGR2H
Availability:
-
In Stock
Choose the number of people you're serving:
2 People
Price reduced from
null
to
Price
null
3 People
Price reduced from
null
to
Price
null
4 People
Price reduced from
null
to
Price
null
5 People
Price reduced from
null
to
Price
null
6 People
Price reduced from
null
to
Price
null
Choose the weight of each lobster
1 lb
Price reduced from
null
to
Price
null
1.25 lbs
Price reduced from
null
to
Price
null
1.5 lbs
Price reduced from
null
to
Price
null
2 lbs
Price reduced from
null
to
Price
null
You will receive an email once this product is available
Price
$251.99
Also known as the Lobsterpalooza! Gram. Treat yourself or someone special to a four-course dinner with the very best Maine lobsters, lobster bisque, crab cakes and lobster ravioli all in the same gourmet feast. Begin with our luxuriously smooth lobster bisque, made with real cream, sherry and plenty of sweet Maine lobster meat (and a snap to reheat). Follow with Maryland-style crab cakes; each 4 oz. cake is packed with premium lump crab meat and just enough filler to hold it all together. Heat the fully cooked lobster ravioli in alfredo sauce that also has chunks of lobster meat in it. Finish the feast with our signature Maine lobsters, complete with crackers, forks, and even bibs to make the whole hands-on experience fun and easy.
- 100% wild-caught live hard-shell Maine lobsters (1 per person)
- Lobster bisque (9 oz. per serving)
- Maryland-style premium crab cakes (4 oz. each)
- Lobster ravioli in lobster alfredo sauce (6 oz. per serving)
- Unsalted butter
- Fresh whole lemon
- Shell crackers and seafood forks
- Lobster Gram bibs and moist towelettes
- Shipped via overnight air
- Guaranteed to arrive alive
LIVE LOBSTER DIRECTIONS:
Keeping the lobsters in the provided cooler, fill the appropriately-sized pot (see below) with enough water to cover the lobsters and cooler.
Place the water-filled pot atop the stove and bring to a strong boil. Adding salt to accelerate boiling is not recommended: it may result in an over-boiled lobster.
Firmly grasp the lobsters behind their arms and carefully plunge them head-first into the boiling water. Some people prefer to cut off the rubber bands, making the case that the rubber affects the taste, but this is optional. If you decide to remove them, be careful, those claws can hurt!
Cover the pot with a lid. You may hear a whistling sound as the air begins to escape from the shells. Be mindful of splashing water and any over-boil.
When the water returns to a full boil, set a timer for the appropriate cooking time (see below). Continue cooking uncovered and reduce heat as necessary to maintain a soft boil.
While the lobster cooks, prepare lemon/butter sauce. Simply melt butter over very low heat and, if you’d like, add lemon sliced in quarters. Make sure you try some lobster without any butter or lemon first, though!
As your cooking timer expires, your lobsters should be deep red to pink in color. Be sure to wear rubber kitchen gloves or appropriate protection when handling to prevent burns.
Carefully remove your lobsters from the pot with tongs or other utensils, and place them on a plate. Let them sit for a few minutes so that the juices can soak into the meat.
Go to our How-to Cooking Videos page to see this process for yourself or for more cooking options, visit our online Cooking Guide!
LOBSTER BISQUE DIRECTIONS:
On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.
CRAB CAKES DIRECTIONS:
To Bake:
Preheat your oven or toaster oven to 400°F. Place the thawed cakes on a greased baking sheet or on non-stick foil. Bake on the center rack for 13-15 minutes, or until golden brown, turning on the broiler for last 1-2 minutes (watch to make sure the tops don’t burn)
To Pan-fry or Sauté:
Pan-fry in a non-stick pan over medium heat in vegetable oil or butter for approximately 5 minutes per side.
LOBSTER RAVIOLI DIRECTIONS:
First, thaw overnight by placing in your refrigerator. Once thawed, choose your cooking method.
Microwave: Vent film. Microwave in the container on high for 2 minutes. Carefully remove film and stir. Heat for an additional 1-2 minutes as necessary.
Oven: Preheat oven to 350°F (do not exceed). Remove film and heat in the container for 20 minutes. Serve as an entrée or an elegant appetizer.
LOBSTER BISQUE DIRECTIONS:
On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.
CRAB CAKES DIRECTIONS:
To Bake:
Preheat your oven or toaster oven to 400°F. Place the thawed cakes on a greased baking sheet or on non-stick foil. Bake on the center rack for 13-15 minutes, or until golden brown, turning on the broiler for last 1-2 minutes (watch to make sure the tops don’t burn)
To Pan-fry or Sauté:
Pan-fry in a non-stick pan over medium heat in vegetable oil or butter for approximately 5 minutes per side.
LOBSTER RAVIOLI DIRECTIONS:
First, thaw overnight by placing in your refrigerator. Once thawed, choose your cooking method.
Microwave: Vent film. Microwave in the container on high for 2 minutes. Carefully remove film and stir. Heat for an additional 1-2 minutes as necessary.
Oven: Preheat oven to 350°F (do not exceed). Remove film and heat in the container for 20 minutes. Serve as an entrée or an elegant appetizer.We source all our lobsters from the icy cold waters of the North Atlantic. Our dedication to sustainability dates back to when Lobster Gram opened our doors in 1987 as the first to deliver live Maine lobsters directly to home cooks.
All our processes, and the partners who help carry them out, adhere to the Lobster Conservation Code of Conduct. Important sustainability practices safeguard the rich resources found in the region, which allows the industry to prosper generation after generation.
Along with live lobsters, we offer raw tails and cooked claws, processed in our state-of-the-art seafood facilities and shipped from our warehouse near the Chicago O'Hare airport with the same care and expertise.
As we became known for sharing the lobster experience with people across the nation, we got requests for other favorites associated with summers along the East Coast. Our lobster dinner packages reflect the best of those flavors and include New England classics, a mix of seafood dishes, and even soups, sides, and signature desserts. Our goal is to make it easy to prepare lobster and seafood feasts at home and create new memories at the table.