Steamed, boiled, grilled or baked—there is really no wrong way to cook seafood. It just depends on the time of year and what you’re craving to determine the best way to prepare these tasty dishes. As with any seafood selection, the fresher, the better! Try and buy fish and shellfish as close to the source as possible for optimum flavor. Here are some great ways to prepare crab, lobster and Sea Bass right in your own kitchen:
You can buy crabs already cooked and cleaned but the best tasting crabs are the ones you cook yourself! Boiling crabs is the most common way to cook them but you can also steam them to keep the succulent taste that goes so perfectly with melted butter. Bring a large pot of hot water to a boil, add a little salt and Old Bay seasoning before dropping the crabs in all at the same time. It’s important that they cook for the same amount of time. Boil for about 10-15 minutes and use tongs to remove them from the water to cool before eating. Steaming crabs is a better option for retaining flavor and keeping them from getting water-logged. Bring an inch of saltwater to a boil in a large pot and drop the crabs in a steamer or basket, add to the pot and allow them to cook for 10-20 minutes. Always allow the crabs to cool before cleaning and serving. You can run them under cool water briefly to speed up the process.
Paired with a juicy steak, grilled lobster tails are the perfect addition for a surf-n-turf delicacy in your own kitchen. First, preheat the grill to medium-high heat. To prepare the lobster tails and herb butter, thoroughly blend one stick of salted butter (melted), two tablespoons of chopped chives, one tablespoon of chopped tarragon leaves, on clove of minced garlic, a dash of hot sauce and a little bit of fresh ground black pepper in a small bowl with a rubber spatula. Cover and put aside while you prepare the lobster tails. Using kitchen shears, butterfly the lobster tails down the middle of the soft underside of the shell. Brush the tails with olive oil and season with salt. Place them on the grill with the cut-side facing the heat for about five minutes until the shells are bright red on top. Flip them over and spread a generous spoonful of your butter mixture on the butterflied tails. Grill for another four or five minutes until the meat is white and opaque. Remove from the grill and serve with more herb butter and lemon wedges.
Baked sea bass is quite simple and helps to maintain the distinctive flavor of the fish. Preheat your oven to 450F° and mix three cloves of minced garlic, one tablespoon olive oil, two teaspoons of ground black pepper and one teaspoon of salt in a small cup. Place the fish in a shallow glass or dish and rub with the oil mixture. Bake uncovered for 15 minutes, sprinkle with Italian seasoning and continue baking for about five more minutes. Garnish with lemon wedges and enjoy!