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Luke’s Lobster Wants a Lobster Emoji

Luke’s Lobster Wants a Lobster Emoji



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Although New York City is a food Mecca, it’s not where foodies gravitate for top-notch seafood. crab, shrimp) beyond its award-winning lobster roll.

Last month, Luke’s Lobster expanded its mini empire by opening its 12th location. As part of this new Garment District’s debut, Luke’s Lobster offered a free lobster roll to the first 100 people who signed its Change.org petition on-site. The petition, you ask? Getting the Unicode Technical Committee to add a lobster emoji in 2018, when the UTC is scheduled to unveil a new batch of emoji. After all, there are currently emoji for a whale, a dolphin, a crab, a shrimp, and even a blowfish.

To learn more about Luke’s Lobster, its expansion, and emojis in general, I spoke with co-founder Ben Conniff – a refreshingly light-hearted yet honest and knowledgeable gent – shortly after the 1407 Broadway location opened.

The Daily Meal: Where did the petition idea come from?
Ben Conniff: When we opened our first Luke's Lobster shack in the East Village, we relied heavily on social media to get the word out. Almost eight years later, social media still remains to be one of our most important communication channels for conversing with our followers and guests. Over the years, emoji became a fun way to condense messaging on Twitter, and be more visual in general.

We watched, patiently, as the emoji-sea began to fill up: a whale, a dolphin, crab, shrimp, even a blowfish! But as the years went on, there was no lobster emoji. Instead, we and others made use of the hashtag #NoLobsterEmoji. It was clear people wanted it. Making an emoji happen is a rather cumbersome process, more than you would imagine and is actually lead by an official, non-for-profit group, Unicode Consortium. It starts with them releasing a shortlist of contenders -- this happened in early August -- and then reviewing and voting in the winter. It will not be until the spring of next year when we will learn what made the cut, and that summer when we will be able to use them.

When we saw that the latest draft of potential emoji included a lobster, we had to jump in and show our support. Our goal with the petition is to generate a surge of signatures and comments to give the voting committee no doubt that the world is ready for the lobster emoji!

How many signatures are needed for your target goal?
Unicode's process is not directly impacted by the number of signatures. However, the more the merrier when it comes to demonstrating a large amount of support. Our CFO has said he will get a lobster tattoo if we can reach 50,000, so there's our incentive!

What will you do if that emoji is created?
Use it, of course! We are a long way off from knowing if it will get approved by Unicode, or even what the final could look like. You can be sure if it does get coded, we will celebrate with our Luke's fans.

What can you tell me about your newest location?
Our Garment District location is classic Luke's -- a cozy spot with just a few seats that pulls people off the crowded streets and into an authentic Maine lobster shack. That means the most amazing lobster roll you can get, creamy clam chowder brimming with fresh sea clams, small-batch Maine beverages, and nautical decor and furnishings salvaged from the beaches and barns of Luke's home state.

We're excited to be part of a wave of great food coming to a hungry block, and to share the story of our lobster, from ocean to shack, with the working crowds and visitors of this bustling area.

What else is coming up for Luke's? More locations? More menu items?
We are finishing out the warm season with our seasonal Wild Blue Salad, featuring pickled wild Maine blueberries. We'll be rolling out a revamped winter grain bowl in the winter, along with a couple of super-exciting winter-only menu additions that our guests have been waiting a long time for. But you'll have to stay tuned for details a little closer to winter!

Beyond the menu, we still have openings coming up in the next few months in Chicago, Boston, Washington D.C., and Miami!

Do you have a favorite item on the Luke's menu?
Sorry to be a bore, but the lobster roll is my favorite. I love everything on the menu, but there is something so spectacular about what we've achieved in the cooking process that makes every morsel so tender and sweet. As a lifelong lobster fanatic, it still knocks me off my feet every time I eat it.

When not busy with Luke's, how do you like to spend your free time?
I'm a big fan of cooking and home improvement, so if I get time off, I'm likely in the garden working on my tomatoes, building furniture for my apartment, or grilling for friends. I also just got a super cool dog named Taco, who has been dominating much of my personal life this summer.

Finally, Ben, any last words for the kids?
Once you've gotten your fix at our new shack, make sure you come back for National Lobster Day -- September 25 -- when we're serving a killer package including a lobster roll, lobster tail, and lobster corn chowder for a special price. And then help us celebrate our 8th birthday by hanging out at Luke's East Village on October 1, the day we opened our doors in 2009 as a couple of young knuckleheads. A lot has changed since then – and a lot has stayed the same.


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!


Luke's Flash-Frozen Seafood 101

Frozen seafood can be just as good as fresh, and in some cases better if your fresh seafood is in a hold out at sea for days before it even gets to land, or is going through a long transport/distribution process (neither is applicable to anything we sell, just good to know!). We generally freeze our seafood so it&rsquos always available, even out of its normal season to distribute it in grocery stores like Whole Foods or for your convenience, so you can stock up and use it when you&rsquore ready. and yes, that was us dropping a HUGE hint to order your seafood for holiday dinners now so you don&rsquot have to fret about potential holiday shipping issues.

Our frozen seafood won&rsquot ever be better than fresh, but it will be just as good because we freeze it the best possible way, provided you thaw it the best possible way. We&rsquoll explain both sides of the equation here.

Is all seafood frozen equal?

NO! There are many methods of freezing, from throwing something in your home kitchen freezer, to high tech liquid nitrogen tunnel freezing, and a lot in between. Some seafoods will hold up will to even the most basic kitchen freeze, while others are delicate and their quality will diminish significantly without a very fast freezing process. We don't recommend buying frozen seafood from a company that doesn't know or isn't thoughtful about how their product is frozen!

We freeze in a liquid nitrogen tunnel, probably the fastest, most high-tech way to freeze in the industry. Lobster meat is very sensitive to freezing and thawing, so to preserve fresh-like sweetness and texture, it needs to be frozen as fast as possible and thawed slowly. Freezing fast (our lobster meat goes from 40 degrees to negative 15 degrees in under 15 minutes) means the ice crystals that form in the tissue are microscopic, so they don't rupture the proteins in the lobster meat. When you thaw the lobster slowly, most of the moisture that's trapped in those tiny crystals gets reabsorbed in the meat. With larger crystals, that moisture would come rushing out, leaving the meat chewy and less flavorful.

Some of our species hold up very well to cheaper methods of thawing, including throwing it in your home fridge. Scallops and halibut both fall in this category, so don&rsquot be shy when those are fresh in season about ordering more than you can eat right away, and putting the balance in your freezer! But we don&rsquot recommend this for lobster, so only buy the amount of fresh lobster that you&rsquoll get through in a few days from when you receive it if you want to stock up, buy the frozen.

Ok, so how do I thaw?

Most people don't realize how important proper thawing is to the quality and safety of your food. If there's one thing you take away from this content, it should be that the right way to do it is LOW and SLOW. Low meaning at a low (i.e. refrigerator) temperature, and slow meaning pull it well in advance so it can get fully thawed without you having to rush the process.

When you slowly thaw your seafood in the refrigerator, the ice crystals that have formed in the tissue will slowly melt and the moisture will be reabsorbed into the meat, causing minimal disruption to its flavor and texture. If you try to speed up thawing by doing it at a warmer temperature, running water over your seafood, or putting it in the microwave, those ice crystals will melt too fast, that moisture won't be reabsorbed, and your seafood will be dry, chewy, and lacking flavor. So here are the big dos and don'ts:

Take your seafood out of the freezer 36-48 hours before you plan to eat it. Put it in the refrigerator, on a shelf where it has some space around it and isn't crammed in next to everything else in your fridge. The air flow around it will help it thaw. Once it's thawed, use it within the amount of time appropriate for the product, which for us will be listed on the box, or on our website's product info page.

  • Put seafood out on the counter to thaw. Not only will this hurt the quality by thawing too fast, it's also unsafe because the product will be sitting at a temperature that fosters bacteria growth for too long to be safe.
  • Run seafood under water to thaw. This is a safe thing to do in an emergency, but your seafood meal is a celebration, not an emergency! If you thaw this way you will be disappointed in the quality of the seafood compared to fresh or slow thawed.
  • Thaw seafood in the microwave. See above, but multiply the negative quality effects by. a bunch.

When it comes to thawing seafood, good things come to those who wait. We've made the investment in perfect sourcing cooking, picking, packing, freezing, and shipping so you can have perfect seafood. Don't let that slip away with a rushed thaw!