Crablegs Or Lobster Tails Recipe

Prepare crab legs

If using frozen crab legs, thaw in refrigerator overnight or under cold running water. Rinse and pat dry. If legs are whole and thick, use kitchen shears to cut along the underside shell to help steam/boil heat penetrate and make extraction easier after cooking.

Prepare lobster tails

If using lobster tails, thaw if frozen. To allow even cooking and easier eating, use kitchen shears to cut down the center of the top shell (lengthwise) and gently spread the shell apart. Optionally pull the meat up and lay it on top of the shell (but keep attached at base) for even cooking and presentation.

Fill a large pot with approximately 4 liters (about 1 gallon) of water. Add kosher salt, Old Bay seasoning, bay leaves, halved lemon (squeezed into water then dropped in), and crushed garlic cloves. Bring the liquid to a rapid boil over high heat.

Once the water is at a rolling boil, reduce heat slightly so it remains at a steady boil. For 1 lb of crab legs (pre-cooked or fresh): gently add to the pot and boil for 4–6 minutes if pre-cooked (crab legs are typically pre-cooked when purchased) or 8–10 minutes if raw. For 1 lb of lobster tails (raw): add to the boiling water and cook for 6–8 minutes, until shells turn bright red and meat is opaque and firm. If lobster tails are large (over 6 oz each), aim for the higher end of the time range. If you are adding both or adding to an existing communal boil, add crustaceans in the final 6–10 minutes so they do not overcook.

Do not overcrowd the pot; cook in batches if necessary. Use tongs to remove crab legs or lobster tails when done.

Prepare melted butter: while seafood cooks, melt unsalted butter in a small saucepan over low heat. Stir in chopped parsley and optional hot sauce; keep warm.

Drain excess water from seafood briefly on a tray or in a colander. For crab legs, crack open any sections with kitchen shears or a crab cracker, or serve whole for guests to crack. For lobster tails, if you lifted the meat onto the shell before cooking, it should be done and easily accessible; otherwise cut down the center top of the shell to expose the meat.

Serve the crab legs or lobster tails hot with lemon wedges and warm parsley butter for dipping. Recommend 1 lb per serving (as this recipe is written as an add-on portion).