how do you cook lobster and crab legs?

Question

i am afraid i'll mess up the special dinner cuz i am only 11 but i make a mean crembrulei!!

Answer 1

Heating Frozen Unthawed Pre-Cooked

Crab Legs

Steaming: Place pre-cooked frozen crab legs

in a vegetable steamer or colander over heavy

and rapid boiling water (fill pot about 1/3 of the

way with water.) Cover tightly and steam them

10-12 minutes until heated through and through.



Seafood requires a shorter cooking time than beef, lamb or chicken and because most species of seafood have a low fat and high water content they can easily be overcooked. The good news is; Pre-cooked shellfish

can be eaten cold, warm or hot. Too much steaming will toughen the flesh as it dries out and too much cooking when submerged in water will make the flesh soggy.



HOW TO COOK FROZEN UN-COOKED CRAB LEGS

BOILING: Boiling crab legs is easy, while it is not necessary, some prefer to add either 1 tablespoon salt or 1 tablespoon vinegar to the water. Fill a pot approximately ½ to 2/3 full of water depending on the number of crab legs to be cooked.

Bring water to a heavy boil. Place uncooked crab legs into the boiling water and allow the water to return to a boil. Reduce the heat to medium and cook them approximately 20-25 minutes.



Serve with clarified melted butter and lemon wedges or cocktail sauce.



CLARIFY BUTTER: Better Restaurants serve Clarified Butter as a dipping for Seafood's such as Lobster, Crab Meat, etc. Clarified Butter is less apt to give your stomach a greasy after effect as melted regular butter could.



To Clarify Butter; Melt 2 stick (½ lb.) butter under a medium-low heat in a fry pan then let it sit for a couple of minutes, then slowly pour out the clear

butter (it will come out first from the frying pan) into a cup or small bowl and STOP pouring when you see the leftover white milky fat at the bottom of the pan (discard this part.) Makes 4 servings for dipping. Serve with sliced lemon wedges.



Serve with a fresh garden salad adding your favorite salad dressing, baked potato and sliced Italian bread.



Baked Potato; Cold water rinse wash the potatoes

while scrubbing the skins with a soft brush.

Bake them in oven at 400F until done or a fork

inserted in them goes in very easy. Open potato by

slicing potato 3/4 of the way deep in the center

end-to-end lengthwise. Push potato ends toward center

until potato is forced open. Lightly mash with a fork then

sprinkle with a little salt then sprinkle on some mild shredded cheddar cheese. Let potato set while cheese melts then top with a tablespoon of sour cream, sprinkle on some fresh chopped chives or chopped garden onion stems. Serve.

http://recipehut.homestead.com/CrabLegs.html

http://www.ochef.com/194.htm



How To Cook Lobster Tails
There really isn’t a better treat at a dinner party or family gathering than luscious lobster tails! Lobster tails not only taste divine but are also so attractive on the dinner plate! Cooking your lobster tails is not hard, and doesn’t take more than a few minutes! So, pour yourself a glass of wine and relax while this scrumptious dish broils in your oven.

First, thaw lobster tails, they will be more tender than those cooked frozen. Insert point of kitchen shears between meat and hard shell on back.

Next, clip shell down center, leaving fan tail intact. Do not remove underside membrane. Gently open shell, separating it from the meat.

Now, lift raw tail meat through split shell. Arrange lobster tails, membrane side up in shallow pan with a small amount of water in bottom of pan to prevent drying.

Broil 4 inches from heat for 2-5 minutes depending on size. Turn, brush with melted butter and broil according to chart.

Weight 1 - 3 oz 4 - 6 oz 10 -12 oz 14 -16 oz
Broiling 3 - 4 min 5 - 6 min 8 -10 min 12 -15 min

The same method can be used for outdoor grilling, except place directly on well greased grill rack, cook membrane side first, turn, baste, & cook

Boiling Lobster Tails

Drop lobster tail, thawed, into large kettle of boiling water with 1 tsp. salt for each quart
of water. When water reboils, lower heat and begin timing.


Weight 1 - 3 oz. 4 - 6 oz 10 -12 oz. 14 -16 oz.
Boiling 3 - 5 min. 5 - 7 min. 10 - 12 min. 15 - 20 min.
Arrange lobster tails on dinner plates and garnish with parsley. Supply a bowl of melted butter for dipping the lobster. Serve with a big green salad and baked potato!

Best wine with lobster:

The general rule with seafood is to choose a white wine. With lobster, try a Pinot Gris or a Gewurztraminer, especially from the Alsace region of France. Note that Pinot Gris is the same grape as Italian Pinot Grigio, but the Alsation version is more intense and interesting. Any Gewurztraminer or Pinot Gris from reputable Alsace producers such as Trimbach or Albrecht will be a good choice.



http://www.atlanticlobstertails.com/info_howtocooklobstertails.html

Answer 2

1

Answer 3

Lobster Legs

Answer 4

Steam crab legs. Boil lobster. Excuse the lenghty post but, if you're going to do it then do it right. You'd hate to waste that expensive food.

Boiled Maine Lobster

4 (1 1/4 lb) lobsters
sea salt
1 gallon water
1 lb melted butter (Homemade style if you can find it)

Bring to a roiling boil a large kettle of salted water.
Place lobsters in boiling water head first.
Cover and cook for 15 minutes.
Remove and serve with melted butter.
How to eat-------.
Twist off the claws.
Crack each claw with a nut cracker.
Separate the tail piece from the body.
Bend back and break the flippers off the tail piece.
Insert a fork where the flippers have been broken off and push out the meat.
Separate the back from the body.
Open the remaining part of the body by cracking apart sideways.
There is some good meat in this section.
The small claws are excellent eating!
The meat sucked out like like sipping through a straw!


Steamed Crab Legs
I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat.
by ms_bold
4 servings
16 min 10 min prep
3-4 cups water
2 lbs snow crab legs, frozen

In a large pasta pot with strainer insert, bring 3-4 cups water to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.).
Rinse ice from frozen crab legs, and place in the strainer insert of the pot. Cover.
Steam crab legs for 4 to 6 minutes, or until heated through.


Clarified Butter
unsalted butter
cheesecloth

Cut the butter into 1-inch pieces.
Heat the butter over low heat in a copper bottomed saucepan.
When butter has melted, remove it from the heat and let stand for 4 minutes.
Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
The remaining butter is clarified!
Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.

Answer 5

Steaming Crabs

Fill a crab steamer with 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil. Add live hard shell crabs to the steamer sprinkling each layer generously with the dry seasoning mix.

Note that you can easily make your own steamer. Just use any large pot with a makeshift floor to keep the crabs out of the steaming liquids.

Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked.

Remove crabs from steamer and place on a large platter and sprinkle lightly with the dry seasoning mix. It is best to eat the crabs on a newspaper-covered table which makes cleanup a snap--simply roll up your "table cloth", scraps and all, and toss in the trash. Serve with saltine crackers, small containers of apple cider vinegar (some people like to dip the crab meat into it) and plenty of cold beverages!

Important Safety Tip

It is extremely important to cook only living (live) crabs. Like all fresh seafood, crabs are extremely perishable and spoil rapidly. Since it is impossible to know how long a dead crab has been dead (or if it has spoiled), you should never attempt to cook a dead crab. Also, never use the same utensils for handling live (uncooked) crabs and cooked crabs since bacterial cross-contamination may occur.

Steaming, Boiling and Grilling Lobster

Steaming lobster
Put 2 inches of seawater or salted water in the bottom of a large kettle. Bring the water to a rolling boil over high heat. Put in the live lobsters, one at a time, grasping just behind the claws. Cover the pot, return to a boil as quickly as possible, and start timing. Allow 18 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.

Boiling lobster
Fill a large kettle no more than three-quarters full of seawater or salted water. Add 2 Tablespoons of salt for each quart of water. A good rule of thumb is to allow 2½ quarts of water for each lobster. Bring the water to a boil. Put in the live lobsters, one at a time, and let the water boil again. Lower the heat, cover the kettle, and simmer about 15 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.

Grilling
Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away.

Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter.

Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

Answer 6

This Site Might Help You.

RE:
how do you cook lobster and crab legs?
i am afraid i'll mess up the special dinner cuz i am only 11 but i make a mean crembrulei!!

Answer 7

How Long To Steam Lobster

Answer 8

Both crab and lobster are best steamed cooked for about ten minutes.Lobster can be deep fried as well as crab legs,I've had them but don't know how you prepare them.

Answer 9

put water in the pot
put some salt
when the water is boiling and only then put the lobster in
when the lobster turns red wait ten more minutes then take it out
and voila your dinner is ready

Answer 10

Steam or boil them for 8 minutes (fresh) or 10 minutes (frozen). Frozen ones are already cooked so they just need to be heated up.