Crustation question

cookn biker

I have no experience in the crustation dept. I found a great Asian store that has some lobsta and crabs. Beautiful and reasonably priced. I want some for today. Talk me through what you all would do.
I appreciate you all for your suggestions!!

Richard Fl

do you have maine whole or florida tails? Is the crab live, cooked or soft shell?

cookn biker

All live. Soft shell. I don't know about the orgin.

Richard Fl

I would dredge the soft shell in flour or rice flour, egg wash more flour with panko and deep fry. Check your mail for other ideas.

cookn biker

Thaks Richard!!

Little Steven

Molly,

You have to clean crabs before you cook them, or make sure the store does it.

Steve

eenie meenie

Hi Molly, one suggestion that is very easy is Thai Lobster with Garlic-Basil Sauce.

Sauce: 1/2 cup clarified butter over mediaum high heat. Add 1/4 cup thinnly sliced garlic and simmer until lightly golden. Add a 4 inch piece of julienned fresh ginger, 1 tsp crushed red pepper flakes, 1 tsp salt (or to taste). Cook until fragrant. Add 1 cup of chopped fresh Thai basil leaves until just wilted. Set this aside.

Use 4 1 1/2 lb lobsters. (I've used just tails before) Place lobster claws in boiling water for 5 minutes, place in ice water. Boil the remaining lobster parts for about a minute or so...until just done. Place in ice water. Remove the lobster meat from the claws and shell (save the shell to serve in). You can olso grill the lobster like dwell in the shell style. Personal preference.

Put the tail and claws in a steamer top with 8 cups of pea shoot and leaves (or sugar snap peas, or whatever) and steam until the lobster is heated and the the vegetable wilts some, about 3 minutes.

Mound the peas shoots and top with the lobster replaced in the shell and spoon sauce over. Garnish iwth lemon or lime.

Soft Shell Crab

Prepare like Richard described....delicious. However, I would only do this with fresh crabs....to much water with frozen, even if patting dry IMHO>

If yu want to add a sauce, here is a dipping sauce recipe:
1/2 cup lime juice
2 Tbsp ghopped crystallized ginger
dash of salt to taste
Put the above in a blender with 1/4 c water. Puree, then put through a fine sieve.

Place in a saucepan and warm (do not boil). Remove from heat and add 1/4 teaspoon of EVOO.

When you're in Denver be sure and hit the Asian stores near Alameda and Federal!

Capt Frank

Whole Maine Lobsters the kind with claws] just drop them in a pot of boiling water for a few minutes, serve with melted butter. The same for whole Blue crabs [not in soft shell state.
Florida Lobster [the kind without claws] are easy to grill. Just twist off the tail, give the body to your cat to play with, and dust the tail with some Raging River or whatever you like and put it on a hot grill for a few minutes. Be careful not to overcook.
Lots of folks will split the tail shell lengthwise before cooking to ease removal of the meat, but it is really not necessary. Serve with melted butter, lemon wedges, etc. Enjoy! !

Capt. Frank
Homosassa, FL

cookn biker

Thanks Rebecca!! Great stuff!

cookn biker

Thanks Frank!

cookn biker

Will do Steve, thanks!

Cory430

Where is this Asian store you speak of?

cookn biker

Murry and Platte, half a mile up the road.

Cory430

Hmmm, might have to pay a visit.

cookn biker

Don't go without me!!