COOKING INSTRUCTIONS FOR SHRIMP COCKTAIL: PLACE SHRIMP IN COVERED POT AND ADD JUST ENOUGH WATER TO COVER THE SHRIMP. FOR EACH POUND OF SHRIMP BEING COOKED ADD 1 TABLESPOON OF SALT, 1 TABLESPOON OF MIXED PICKLING SPICES, & 1/4 CUP OF WHITE VINEGAR. COOK UNTIL IT BOILS. MEDIUM SHRIMP - BRING TO SLIGHT BOIL, LARGE SHRIMP - BRING TO ROLLING BOIL, JUMBO SHRIMP - ROLLING BOIL FOR 2 MINUTES. DO NOT OVERCOOK. CHILL IMMEDIATELY AFTER COOKING. SERVE COLD WITH COCKTAIL SAUCE FOR DIPPING.
COOKING INSTRUCTIONS LOBSTER TAILS: PLACE FROZEN LOBSTER TAILS IN COVERED PAN ADDING JUST ENOUGH WATER TO COVER TAILS. FOR EACH TAIL ADD A TABLESPOON OF VINEGAR AND A TABLESPOON OF SALT. WHEN WATER COMES TO A ROLLING BOIL TIME AS FOLLOWS: 6 OZ TAIL - 10 MINUTES, 8 OZ TAIL - 12 MINUTES, 10 OZ TAIL - 14 MINUTES, 12OZ TAIL - 16 MINUTES. COOK AN ADDITIONAL 1-2 MINUTES PER ADDITIONAL 2 OUNCES OF WEIGHT. SERVE WITH MELTED BUTTER.
COOKING INSTRUCTIONS LIVE LOBSTER: PLACE WATER IN POT AND BRING TO A ROLLING BOIL. PLACE LOBSTER IN BOILING WATER. WHEN WATER STARTS BOILING AGAIN, TIME LOBSTER AS FOLLOWS: 1 1/4 LB LOBSTER - 12 MINUTES, 1 1/2 LOBSTER - 15 MINUTES, AND 2 LB LOBSTER - 20 MINUTES. YOU SHOULD ADD A TABLESPOON OF SALT TO THE WATER FOR EACH LOBSTER COOKED. ALWAYS USE REAL BUTTER WITH LOBSTER.
COOKING INSTRUCTIONS FOR OYSTER STEW: PLACE 1 PINT OF OYSTERS WITH JUICE IN A PAN AND BRING TO A SLOW BOIL. AFTER BOILING SLOWLY FOR 5 MINUTES ADD 1 PINT OF MILK PER PINT OF OYSTERS. REHEAT TO DESIRED TEMPERATURE BUT DO NOT BOIL. SERVE WITH OYSTER CRACKERS.
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