Local Crab and Lobster are some of the tastiest delicacies you can find – and with whole crab at £6 per kg, fantastic value for money. Despite the fact that we are 5 miles from the coast, it is surprisingly difficult to get hold of these scrummy shellfish. Supermarkets sell pasteurized crab that has neither taste nor texture, while their lobsters are shipped in from Canada – either frozen or suffering from severe jetlag. Why bother when you can buy seriously fresh, local shellfish that supports your local fishing industry?
At this time of year when the sea drops in temperature, crab and lobster are at their best – with firm, delicious meat that fills the shell. Our crab and lobster come from Hayling Island where Tony uses pots from his boat, K2. The brown crab from mid-channel get to a lovely size of around 1kg – with huge claws that make picking out the meat a simple pleasure.
The crabs and lobsters are sustainably fished by Tony – any with eggs or which are too small are put back.
Large crab (1kg+) £6 per kg
Medium crab (under 1kg) £5 per kgLobster – £22 per kg
You need to cook them yourselves – the easiest most humane way is to put them into the freezer for 2 hours before cooking. They add to a large pot of well salted boiling water and then bring the water back to the boil. For crab, cook for 15 minutes for the first 500g, then an extra 5 minutes for every additional 500g. Then remove from the pan and allow to cool.
For lobster, add them to a boiling pot of court bouillon (onion, carrots, bayleaf, thyme, peppercorns, parsley stalks) and simmer for 5 minutes – then take it all off the heat and allow the lobsters to cool in the liquid.
If you are interested in learning how to dress crab and lobster – let me know and we will put on a demonstration once the weather warms up.