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Most good fishmongers will have a good supply of crab claws on display, a by-product of boiling off the catch. They will be unlikely to sell lobster claws on their own so you will have to invest in a whole lobster.
You can always cut up and freeze the main body for a luxury lobster linguine treat or even a lobster salad.
One 600–800-g lobster will serve 1, and a 900-g will serve 2.
This recipe is from the new Fishy Fishy cookbook, which we’re giving away here!
Cracked lobster & Crab Claws
Serves 2
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Cook the whole lobster for about 5 minutes per kg and then set aside. Remove the claws by hand and place in a bowl of cold water to cool.
The crab claws should already be cooked but if not, put them into the boiling water used for the lobster and heat through for 5 minutes, then add them to the cooling lobster claws.
Once cooled crack each part of the claw using a large chef’s knife or set of crab crackers. Split the claws and serve with Marie Rose sauce and garlic mayonnaise.
Quick Crab, Chilli and Basil Linguini
Win the new Fishy Fishy cookbook!
Crab and Avocado Salad
Dips