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Crabs are one of the most popular crustacea which are edible. They are succulent and delicious but don't cost an arm and a leg like lobsters. These shelled delicacies are found and eaten worldwide with distinct taste and preparation, depending on the locale. But because of their intimidating appearance, most people are wary of buying and preparing these tasty crustaceans at home. It's a pity because these lobsters are very versatile. Whether steamed whole, made into sandwiches, boiled in soups, or fried like crab cakes, these shelled goodies never fail to satisfy. Be excited to our most important info about king crab.


On the other hand, lobster tails are considered the favorite portion of the lobster for eating. The majority of lobster meat is in the tail and can be eaten plain, with butter or lemon juice. Lobster tails are available mostly as frozen, but you can get fresh ones also. They are available in small, medium or large sizes, ranging from three to twenty-four ounces. They are very popular with savvy cooks and are much easier to obtain than fresh lobsters since they can be stocked readily. Once thawed, they can be grilled or boiled. The meat from the tails can be used in recipes requiring cooked lobster meat. The tail of a female lobster is more popular since it is broader than the male lobster's as she uses the tail to carry her eggs. Tails of cold water lobsters are known to be healthier and do not get spoilt as easily as tails of warm water lobsters. Learn the most important lesson about snow crab.


Cold-water tails are also costlier than warm water lobster tails and have whiter meat and are considered tender. Maine lobster tails turn out to be very expensive since these lobsters outgrow their tails when they are around 1 pound in weight. So the more significant the Maine lobster, the less meat it has in its tails. Cooking them is also a straightforward process. Even preparing weird-looking claws of stone crabs is a cinch. Just steam, pick out the meat, add lots of butter, and a dash of lime juice. This technique also applies to whole critters. As soon as the critters change their color into bright orange, take them out of your steamer. This steam and butter method refers to all species of this succulent seafood, but not recommended for the little ones. A small crab like a blue crab is better if it is deep-fried. This makes for a crunchy shell and juicy meat inside. To read more to our most important info about lobster click the link https://en.wikipedia.org/wiki/Lobster.


Crab Legs and Lobsters