You are here: Seasoned Cooking » All Issues » August 1998 Issue » This Article » Page 8
August 1998 Issue
Seafood Surprise
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

Russian cuisine and Russian cooking recipes

Collection of most popular Russian cuisine cooking recipes with comments and step-by-step instruction of cooking.

BCF Diana

Supplier for the pharmaceutic, cosmetic and food industry.

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...

Steamed Lobster or Crab

From Maine to California, lobster and crab must be the most popular types of seafood. These animals are simple to cook and very tasty to eat. Live animals are by far the best. Make sure that they are lively and not lethargic.
  • 2 whole lobster or crab (allow one per person)
  • Water for boiling
  • Salt or "crab boil" seasoning
Bring a large pot of water to a boil. Add the salt and/or seasoning. Drop the lobster or crab into the pot and allow the water to return to a boil. Remove from the heat and let stand for 5 minutes. Remove the animals from the water and serve immediately. The lobsters may be prepared for the table by using a cleaver to cut the animal down the center. Alternatively, snap the tail off and serve only the tail cut in half lengthwise. The claws may be served aside the tails.

Serve crab or lobster tails with drawn butter and slices of lemon.

  • Yields: 2 servings
  • Preparation Time: 15 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.