Although these tasty seafood’s are a delight to eat, cooking them may not be. Some lobsters, especially the frisky ones and soft shell crabs, require special handling. Here is a guide to help you get through the tough part so you can enjoy the best part; eating them!
Lobster: There are two ways to slow down a frisky lobster: a few minutes in the freezer to stun it, or hold lobster by the base of its back where the tail meets, place lobster on its nose and stroke its back up and down. This will cause the lobster to black out. Once you have this part down, toss in boiling, salted water and cover the pot. When the water returns to a boil, one pound of lobster usually cooks for 10 minutes. The antennae will pull out easily once done.
Blue Crab: Fill bottom of 2 part steamer with equal parts water and cider vinegar. Wait until it boils and throw crabs in and cover. Once liquid begins to boil again, cook for 8-10 minutes or until shell turns bright orange. Sprinkle some old bay seasoning and salt and you’re set to go.
Soft- Shell Crab: When preparing, rinse while they are still alive, remove the triangular apron from the underside, along with the gills, and cut the front of the crab about ¼ inch behind the eyes and squeeze out the small sack you’ll find. Now, if you still want to cook them after that, cover crabs in salt and peppered flour, then sauté in hot butter for 3 minutes on both sides.
Stone crabs and King Crab: Usually these crabs are sold already cooked and frozen. All you need to do is mix together a teaspoon of lemon zest and a few drops of hot pepper sauce into one cup of mayo and serve cold.
For fresh leftover seafood, make sure to spray with CitroBio to improve freshness, shelf life, and reduce bacteria. This formula is your guide for safe fresh seafood without the chemicals. Also use for cleaning up messes in the kitchen. It is easy and safe and will leave your kitchen bacteria free.
Happy Cooking from CitroBio!