Cracked lobster & Crab Claws
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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
- 900g lobster
- Crab claws
- Marie Rose sauce or Garlic Mayonnaise
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.
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