Valley Seafood Inc. Wilkes Barre PA.
188 N. Washington St., Wilkes Barre PA 18701
Phone 570-823-8863
Valley Seafood Wilkes Barre Pa.

Cooking Tips:

Lobster Tail:

Bring water to a hard boil 
Place frozen tail in and after boiling occurs
simmer and time respectively.

  8 oz. = 10 min.
  9 oz. = 11 min.
10 oz. = 12 min.
11 oz. = 13 min.
12 oz. = 14 min.
13 oz. = 15 min.
16 oz. = 18 min.
20 oz. = 22 min.

Take tail from water and split it in half long ways.
If center is shinny, return it to the water for another
minute or so until all the meat is the same color.

Lobster Tail Baked:

Thaw lobster and cut top 
of shell to the fins. Pull meat out and lay back down
on top. Place on baking pan at 425º

  6 - 8 oz. tail for 10 - 12 min.
  8 - 10 oz. tail for 15 - 20 min.
10 -16 oz. tail for 20 - 30 min. 
16 - 20 oz. tail for 30 - 35 min.

Shrimp:

Drop shrimp in lightly salted boiling
water (vinegar optional). Turn heat down to simmer
and stir gently. When the shrimp begin to float they
are done. Rinse immediately under cold water.

King Crab Legs:

Boil, steam or broil for 4 minutes
or bake in oven at 400º for 4 minutes.

Clams:

Wash clams in cold water. Place in pot with
1/2 inch of water. Use a basket or something to keep the 
clams from touching the water (you are steaming them 
not boiling). cover and steam gently 10 - 12 minutes or 
until all clams are open. Cover again for another 5
minutes then serve.

Fish:

Lightly butter a glass dish (seasoning optional)
and bake at 350º. If fish remains shiny after our suggested
cooking times below, return to the oven for a few more minutes. 

Flounder

13 - 14 min.

Salmon Filet

20 - 24 min.

Stuffed Flounder

22 - 24 min.

Sea Scallops

12 - 15 min.

Haddock Filet (3/4")

22 - 24 min.

Bay Scallops

8 - 10 min.

Salmon Steaks

20 - 24 min.

Catfish

15 - 18 min.