What do shrimp counts like 8-12 mean?

The numbers are how many shrimp make up a pound. Super colossal shrimp at 8 to 12 per pound are very large; the smaller the number, the bigger the shrimp. Our shrimp cocktail calls for 16 to 20 count, also called colossal or jumbo.

How do I thaw frozen lobster tails?

Thaw them overnight in the refrigerator. For a faster thaw, seal them in a plastic bag and set it in a bowl of cold water for 30 to 60 minutes. Cook them as soon as they are thawed.

What are dry-packed scallops?

Dry-packed scallops have not been soaked in a phosphate solution. They hold less water, so they brown well in a hot pan instead of steaming, which is what you want for seared scallops.

Where to Buy Seafood Online

Not everyone lives near a good fish market. For the lobster, shrimp and scallop recipes on this site, we buy from Lobster Anywhere, which has been shipping fresh Maine lobster since 1999. Their seafood arrives packed cold, ready for the freezer or the pot.

We may make money from the links on this page, but it doesn't affect what you pay. It helps keep our recipes free.

Lobster tails

Cold-water Atlantic lobster tails

Sweet, meaty tails for broiling, grilling or a steakhouse surf and turf at home.

Cook it: broiled lobster tails, surf and turf

Shop lobster tails

Shrimp cocktail on ice with cocktail sauce

Super colossal shrimp

8 to 12 shrimp per pound

Very large shrimp for shrimp cocktail, the grill and scampi. Colossal shrimp, 16 to 20 per pound, are also available.

Cook it: shrimp cocktail, shrimp scampi

Shop giant shrimp

Sea scallops

Dry-packed, never soaked

Natural sea scallops with no added phosphates, so they sear to a deep golden crust.

Cook it: seared scallops, baked scallops

Shop sea scallops

Photos are of our own recipes, not the products as shipped.

How much meat is in a lobster?

A whole lobster is mostly shell. Only about a quarter of its weight is meat, so a 1 1/2 pound lobster gives you roughly 6 ounces of picked meat. That is why lobster rolls and lobster salad are usually made with picked meat or tails, and why recipes for whole lobster plan on one lobster per person.

The chart from Lobster Anywhere shows how much meat to expect from each size, which helps when you are buying for a crowd or a clambake.

See all our lobster recipes.

Lobster meat yield chart from Lobster Anywhere

Chart: Lobster Anywhere. Click to view their lobster.

Advertisement. We may make money from the links on this page, but it doesn't affect what you pay.

Tips for ordering seafood online

Open the box as soon as it arrives. The seafood should still be frozen or very cold; put it straight into the freezer or refrigerator.
Thaw seafood in the refrigerator overnight. Cook it within a day or two of thawing, and don't refreeze it raw.
Pat shrimp and scallops very dry before cooking so they brown instead of steam.
Cook fish and shellfish to 145°F. See our cooking guide and fish chart.

How long seafood keeps in the freezer

Seafood kept frozen at 0°F (-18°C) or colder stays safe as long as it stays frozen. These are best-quality times; after that it is still safe but may be drier and less flavorful.

Seafood	Vacuum-sealed	Regular store wrap
Shrimp, scallops, crab and lobster	6 to 12 months	3 to 6 months
Lean fish, such as cod, flounder and haddock	6 to 12 months	6 to 8 months
Fatty fish, such as salmon, mackerel and tuna	6 to 12 months	2 to 3 months

Store-wrap times follow guidance from the USDA Food Safety and Inspection Service. For meat, see where to buy meat.

Frequently asked questions

What do shrimp counts like 8-12 mean?: The numbers are how many shrimp make up a pound. Super colossal shrimp at 8 to 12 per pound are very large; the smaller the number, the bigger the shrimp. Our shrimp cocktail calls for 16 to 20 count, also called colossal or jumbo.
How do I thaw frozen lobster tails?: Thaw them overnight in the refrigerator. For a faster thaw, seal them in a plastic bag and set it in a bowl of cold water for 30 to 60 minutes. Cook them as soon as they are thawed.
What are dry-packed scallops?: Dry-packed scallops have not been soaked in a phosphate solution. They hold less water, so they brown well in a hot pan instead of steaming, which is what you want for seared scallops.

More guides: Where to buy meat | Baking supplies | Fish chart | Safe temperatures | Seafood recipes