How to shell a lobster with

Ingredients

• 2 lb Crab Legs (fresh or thawed frozen, shells on)
• 4 cup Water (for boiling)
• 2 leaf Bay Leaves (dried)
• 1 tsp Black Peppercorns (whole)
• 2 sprig Fresh Thyme (or 1 tsp dried)
• 2 clove Garlic Cloves (smashed)
• 2 tbsp Unsalted Butter (melted for serving)

Instructions

1. Prepare Herb Broth

   In a large pot combine water, bay leaves, peppercorns, thyme, and smashed garlic. Bring to a rolling boil.

   Time: PT5M

   Temperature: 212°F

2. Cook Crab Legs

   Add the crab legs to the boiling broth. Cook for exactly 8 minutes; the shells should stay bright red and the meat will be opaque.

   Time: PT8M

   Temperature: 212°F

3. Drain and Cool Slightly

   Using tongs, remove the crab legs and drain excess broth. Let them sit for 2 minutes so they are warm but safe to handle.

   Time: PT2M

4. Extract Meat While Warm

   Hold a leg firmly, crack the top of the shell, and work down to the tail. Pull the tail out, then snap off the knuckle. Use kitchen shears to cut along the side of each claw, twist the meat out with a fork or your fingers, and set aside. Repeat for all legs and claws.

   Time: PT5M

5. Serve

   Arrange the extracted crab meat on a serving platter, drizzle with melted butter, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

30g

Carbohydrates

5g

Fat

12g

Fiber

0g