Lobsters & crabs

Rented a holiday house near the sea in South coast of Dorset, the neighbour is a hobby fisherman and hunter.

 

blue lobster

Bought live blue lobsters and brown crabs that he caught with a trap during the night, at a fraction of the cost in the fish shop in town.

 

brown crab

Cooked the lobsters and crabs individually in a big pot of boiling water (flavored with onion, ginger and salt) for 4 minutes and 10 minutes respectively, let them cool down in a plate naturally.

Lobster meat is lovely eaten on its own, actually more sweet when cooled in the fridge. Or :

lobster in butter

1. Cut the tail meat of lobster into big pieces, quick seared in butter, add a creamy flavor.

 

lobster in tomalley

2. Lobster meat in tomalley

Tomalley is just cooked but still soft, too strong to eat on its own, but great when eating with tail meat.

Brown crab

Very meaty but not too sweet, the best is to get the meat out and mix with its tomalley/eggs. Or:

 

crab meat & roasted cherry tomatoes

Crab with roasted cherry tomato open sandwich

Half cherry tomatoes, drizzle olive oil on top, roast at 200˚C until rims brown, around 30 minutes. When cool, mix with sour cream, pinch of salt, finely chopped coriander and crab meat, serve on brown bread.