HOW TO COOK SRF SEAFOOD
New to cooking seafood? Here are some basic preparation instructions to make our wild-caught lobster, fish, scallops and shrimp. All our seafood is sustainably caught in coastal waters throughout the U.S. These delicacies from the sea are fast and easy to make in your kitchen or on the grill.
We also have a variety of recipes for our seafood in the Recipes & Tips section of the Snake River Farms website.
Maine Lobster Tails
Maine lobster tails are known for their sweet flavor and tender meat. The lobsters are wild caught from the frigid waters of Maine’s rocky coastline, a fishery rich with history and traditions that ensures quality and sustainability.
There are many options for cooking lobster tails using an outdoor grill or in the kitchen with the oven or stove top. Boiling is a great way to prepare lobster tails. It’s fast and doesn’t require any special equipment.
Boiled Lobster Tails
Ingredients
- Maine Lobster Tails
- Melted butter
- Crushed garlic
- Lemon juice
- Chopped parsley or chives
Instruction
- Boiling is convenient when making surf and turf. It’s easy to coordinate cooking times to serve the steak and lobster hot at the same time.
- Gently thaw lobster tails overnight in the refrigerator. To prevent lobster tails from curling, run a wood or metal skewer lengthwise through each tail.
- Fill a pot large enough to cover the lobster tails with water and bring to a rolling boil.
- Reduce to a simmer and add salt – about a tablespoon per quart.
- Add the 6 to 7 oz. tails to the boiling water and cook for 5 to 6 minutes. Check the internal temperature (you can insert in the thin underside) and target 140°F. Do not overcook.
- Immediately remove lobster tails from the boiling water and immerse in cold water or place on a bed of ice to stop them from cooking.
- Serve with melted butter. Feel free to add crushed garlic or lemon juice to the butter for a flavor boost. A sprinkling of chopped parsley or chives adds a pop of color and freshness.
Find additional ways to cook lobster tails here.
King Salmon
King salmon is considered the most delicious species because of its buttery texture and rich flavor. Wild caught using hook and line to ensure the best quality and sustainability. A fast way to cook our king salmon is to use a skillet or grill. Brush with olive oil and season with salt and pepper. Cook the filets, skin side down, over medium high until the skin is crisp; then, flip over and finish for 2 more minutes.
Grilled King Salmon
Ingredients
- 1 - 10 oz. package Pacific king salmon (2, 5 oz. filets)
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 2 lemon wedges
Instructions
- Fully defrost the salmon in the refrigerator for at least 8 hours.
- Pat salmon dry and brush both sides generously with olive oil. Season with salt and pepper on both sides of the filets.
- Heat clean grill to medium high heat, about 400°F.
- Grill for 7 to 9 minutes until the skin is crispy and the fish is moist and medium rare. Flip the salmon and cook for 2 minutes. Remove from the grill.
- Serve skin side up so you do not lose the crispness of the skin. Garnish with lemon slices.
Halibut
Halibut is one of the most highly prized catches known for its mild flavor, white flesh and satisfying firm texture. Our halibut filets are low in fat but high in Omega 3 fatty acids. When the flesh starts to flake, you will know that the fish is ready to come off the heat and rest before serving it.
Baked Halibut
Ingredients
- 1 - 10 oz. package Northwest Pacific halibut (2, 5 oz. filets)
- 2 tablespoons olive oil or butter
- Paprika
- Salt and pepper, to taste
- Lemon wedges
Instructions
- Fully defrost the halibut in the refrigerator for at least 8 hours.
- Heat oven to 425°F.
- Brush filets with olive oil and season with salt, pepper and paprika.
- Arrange the filets in an ovenproof baking dish.
- Bake for 9 to 10 minutes or until the halibut is opaque and the flesh just begins to flake.
- Remove from the oven and serve with lemon wedges.
Wild Gulf Shrimp
Wild Gulf Shrimp are peeled and deveined, so they’re recipe ready. They are easy to cook on a grill. Simply stack on skewers, baste with oil and set on a hot grill, turning once. For a quick stir fry, thaw and cook with seasonal vegetables, ginger, and soy sauce. Just add steamed rice and you’ve got dinner.
Sautéed Shrimp
Ingredients
- 1 package Wild Gulf Shrimp
- 6 whole garlic cloves, skins removed
- 2 garlic cloves, minced
- 1 teaspoon red chili flakes (add more if you like spicier shrimp)
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons Italian parsley, coarsely chopped
Instructions
- Heat olive oil in a large skillet over medium high heat. Add whole garlic cloves and sauté for 5 minutes to soften. Add minced garlic and chili flake. Sauté for 2 to 3 minutes.
- Add white wine and allow to reduce slightly and cook off alcohol, about 5 minutes.
- Add shrimp and gently stir to cook all sides. This will take about 3 to 4 minutes; remove skillet from heat when shrimp reach 120°F. Add vinegar, lemon juice and parsley. Stir to mix.
- Transfer to two bowls and serve.
Atlantic Sea Scallops
A fast and delicious way to prepare sea scallops is to sear them in a pan. Be sure to pat the scallops to remove excess moisture. This will help achieve a nice crisp sear. Heat 2 teaspoons vegetable oil and 2 teaspoons butter in a skillet over medium high heat. Place scallops in the hot pan and sear for 1 ½ to 2 minutes. Flip them over and sear the other sides for another 1 ½ to 2 minutes. Remove from the pan, lightly season with salt. Serve.
Seared Scallops with Shallots & Tarragon
Ingredients
- 1 package, 8 count Atlantic Sea Scallops
- Salt
- Fresh ground pepper
- 2 tablespoons neutral vegetable oil (grapeseed, canola or avocado oil)
- 3 tablespoons butter, cut into 3 pieces
- 2 tablespoons minced shallot
- ¼ cup vermouth or dry white wine
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon flat-leaved Italian parsley, finely chopped
Instructions
- Completely thaw scallops. Pat the scallops dry with paper towels. Just before cooking, season the scallops with salt and pepper.
- Heat the oil in a skillet over high heat until just smoking. Arrange the scallops in a skillet so there is space between them. Cook for 2 minutes without touching. Then, flip over and cook for 2 minutes on the other side without touching them.
- Remove the scallops from the pan and divide them between two plates.
- Turn the heat down to medium, add in 1 tbsp. butter and the minced shallot and cook until the shallot has softened, about 2 minutes.
- Pour in the wine and deglaze the pan while stirring up all the brown bits at the bottom of the pan. Let the wine reduce by half, approximately 90 seconds.
- Stir in the herbs followed by the remaining butter bit by bit so that your sauce doesn’t break.
- Pour sauce over your plated scallops and serve immediately.
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