Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Larger lobsters – 5 minutes extra boiling time for each 450 g
After cooking – twist off claws and legs
Place lobster, back uppermost on a firm surface. Cut in half along the center of back, from junction of head with body to the tail, using a short broad bladed knife.
Reverse and cut the head in half.
Remove intestinal cord; remove stomach (brown sack) brain (fibrous bone) and coral (if any) and reserve shell for garnish. Lift leg section of the body and discard the lungs. Extract meat from this section. Meat may be left in shell or taken out and use as required.
Break shell of claws with the back of a heavy knife or rolling pin, and use as required.
Larger lobsters – 5 minutes extra boiling time for each 450 g
After cooking – twist off claws and legs
Place lobster, back uppermost on a firm surface. Cut in half along the center of back, from junction of head with body to the tail, using a short broad bladed knife.
Reverse and cut the head in half.
Remove intestinal cord; remove stomach (brown sack) brain (fibrous bone) and coral (if any) and reserve shell for garnish. Lift leg section of the body and discard the lungs. Extract meat from this section. Meat may be left in shell or taken out and use as required.
Break shell of claws with the back of a heavy knife or rolling pin, and use as required.
Ingredients
Whole Lobster
Method
Lobster Cooking Times
Up to 750 g – 15 minutes
Up to 1.25 kg – 20 minutes
Larger lobsters – 5 minutes extra boiling time for each 450 g
After cooking – twist off claws and legs
Place lobster, back uppermost on a firm surface. Cut in half along the center of back, from junction of head with body to the tail, using a short broad bladed knife.
Reverse and cut the head in half.
Remove intestinal cord; remove stomach (brown sack) brain (fibrous bone) and coral (if any) and reserve shell for garnish. Lift leg section of the body and discard the lungs. Extract meat from this section. Meat may be left in shell or taken out and use as required.
Break shell of claws with the back of a heavy knife or rolling pin, and use as required.
