Lobster Tail & Snow Crab Legs Recipe

Prepare lobster tails

If lobster tails are frozen, thaw overnight in the refrigerator. Rinse and pat dry. Using kitchen shears, cut down the top center of the shell lengthwise to expose the meat (leave tail fan intact). Gently pull the meat up out of the shell, keeping the base attached, and rest it on top of the shell (butterfly). Pat meat dry and set on a tray while you prepare poaching liquid and sauce.

Prepare crab legs

If crab legs are frozen, thaw in the refrigerator or under cold running water. Use kitchen shears or a heavy chef's knife to check for pre-cracks; you may leave legs whole to steam or split them at the joint to make serving easier. Pat dry and set aside.

Poach/steam lobster tails and crab legs

Fill a large wide pot with 6 cups water, the white wine (if using), bay leaf and quartered lemon. Bring to a rolling simmer. For poaching: lower lobster tails and crab legs into simmering liquid (meat side down). Poach lobster tails 4–6 minutes depending on size (4–5 minutes for 4–6 oz tails, 6–8 minutes for 8–10 oz) until meat is opaque and registers 140–145°F (60–63°C). Poach snow crab legs 4–5 minutes just to heat through if pre-cooked (most store-bought are), or 6–8 minutes if raw. For steaming: place a steamer basket in the pot, add water to just below basket, bring to simmer, add seafood, cover and steam similar times (lobster tails 6–10 minutes, crab 5–8 minutes). Remove seafood promptly to prevent overcooking and rest 2 minutes.

Make garlic butter

In a small saucepan over low heat melt 1 cup unsalted butter slowly until just melted — do not boil. Add the minced garlic and cook gently 1–2 minutes until fragrant but not browned. Whisk in lemon juice, chopped parsley, Old Bay (or seafood seasoning), salt, black pepper and optional cayenne. Keep warm over the lowest heat or transfer to a heatproof bowl set over a warm water bath for serving.

Reserve extra butter

Melt 1/2 cup additional butter for dipping (or reheat extra from the saucepan) and keep it warm in a small pitcher for the table.

Preheat the broiler to high if you prefer lightly browned tops. If broiling, brush lobster meat with some garlic butter and place under the broiler 1–2 minutes to lightly color (watch closely). Alternatively, serve as-is straight from the poach/steam.

Arrange lobster tails and snow crab legs on a warmed platter. Spoon some garlic butter over the lobster meat and sprinkle additional chopped parsley. Serve immediately with lemon wedges and the extra melted butter for dipping.

Suggested carving and eating: break crab leg joints with kitchen shears or a crab cracker, extract meat, dip in butter. For lobster, pull tail meat from shell or serve already exposed for diners to lift out and dip.