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Maine Lobster Tails

Cooking Guide

ITEM# 8000 or 8004


Thaw* product on a dish in the refrigerator.

  1. Bring 2–4 quarts of water to a boil.
  2. Add Old Bay Seafood Seasoning
  3. Add lobster and simmer until opaque in center, 8–12 minutes depending on weight.
  4. Serve hot as an entrée or cool and shelled for other recipes.
  • 2-4 lobster tails
  • 8 tablespoons Butter melted
  • 1 clove garlic, minced
  • juice of 1 lemon
  1. Split tails in two, length-wise with kitchen shears, keeping the meat in the half shells.
  2. Combine butter, garlic and lemon.
  3. Lightly brush meat with butter mixture.
  4. Sear meat-side down on medium-hot grill for 3 minutes. Turn and grill shell-side down until lobster meat turns opaque white but not dry, 5-12 minutes depending on weight.
  5. Brush meat again with butter mixture and serve.

Steamed Lobster Tail

  • 1 tablespoon sea salt
  • 4 (8oz) Lobster Tails - Stock Yards ITEM# 8002
  • 1/2 cup butter melted
  1. Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

Jumbo Shrimp

Cooking Guide

ITEM# 8032


Thaw* product on a dish in the refrigerator.


Remove thawed product from the refrigerator 15-20 minutes before cooking.

  • 2 pounds shrimp, thawed* - ITEM #8032
  • 2 tablespoons olive oil
  • 2 lemons,halved
  • 2 cloves garlic, minced
  • 1 tablespoon ginger root, peeled and grated
  1. Rinse shrimp and pat dry.
  2. In a large skillet, sauté shrimp on medium-high with olive oil, red pepper flakes, lemon, garlic and ginger root until shrimp curls and turns opaque.
  3. Serve immediately.

Tequila Shrimp

  • 2 tablespoons unsalted butter
  • 1/2 cup tequila with lemon
  • 4 cloves garlic, chopped
  • 1/2 cup chopped fresh cilantro
  • 2 - 2 pounds large shrimp - peeled and deveined Item#8032
  • Salt and pepper to taste
  1. Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
  2. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

Shrimp Scampi

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 quart chicken stock
  • 6 garlic cloves, chopped
  • 1 pound linguine
  • 1 teaspoon crushed red pepper flakes
  • 2 pounds large shrimp, peeled and deveined Item#8032
  • 1 cup dry white wine
  • Zest and juice of 1 lemon
  • 2 stems of fresh oregano, leaves stripped and finely chopped
  • 1 cup fresh basil leaves, about 20, torn
  • A generous handful of fresh flat-leaf parsley leaves, finely chopped
  • Salt and pepper
  • 3 tablespoons butter, cut into small pieces
  • Crusty bread, torn into pieces
  1. Heat the Olive Oil over medium heat in a large skillet.
  2. Add the garlic and pepper flakes to the pan and cook a couple of minutes.
  3. Add the wine, oregano and parsley to the pan, and reduce the wine for 1 minute, then melt the butter into the sauce.
  4. Add the stock and 2 cups water to the pan and bring to a boil.
  5. Stir the pasta and shrimp into the pan and reduce heat.
  6. Simmer for 7-8 minutes until the pasta is al dente and the shrimp are firm.
  7. Stir in the lemon zest and juice, and the basil and season with salt and pepper to taste.
  8. Serve directly from the hot pan with fresh crusty bread.

Salmon or Halibut

Salmon or Halibut

  • 2 cups pranko breadcrumbs
  • Salt and pepper
  • 1 cup grated Parmigiano
  • Halibut Filet SY Item#8009
  • Reggiano cheese
  • Salmon SY Item#8028
  1. Pre-heat the oven to 400 degrees Fahrenheit. Set an oven rack in middle of the oven.
  2. In a shallow mixing bowl, combine the breadcrumbs and cheese; season with salt and pepper.
  3. Place the Halibut or Salmon on a wire rack set on top of a baking sheet. Slather the top side with one batch of Roasted Garlic Aioli and top with the breadcrumb mixture.
  4. Bake for 15-20 minutes, or until cooked through and the breadcrumbs are brown and crispy.
  5. Serve with lemon wedges.

Stock Yards Spiced Salmon

  • 2 tablespoons chopped fresh oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons sesame seeds
  • 2 lemons, very thinly sliced into rounds
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 4 Stock Yards Salmon Filet item# 8028
  1. Prepare grill for medium heat.
  2. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  3. Brush Salmon with oil and season with reserved spice mixture.
  4. Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
  5. You can cut up Salmon into cubes and make Kabobs.

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