To bake crab legs, preheat an oven to 350 degrees. Place the crab legs in a shallow baking pan in single layers. Place hot water in the pan about 1/8 of an inch deep. Cover the pan with aluminum foil and bake for eight to ten minutes. Cooking crab legs is not difficult and it only takes a few minutes to prepare. Make crab a part of your regular diet.


 To boil crab legs,fill a large saucepan 1/2 full of cold water and bring to a boil. Add a tablespoon of salt and any seasoning of your choice, depending on what you prefer. When the water begins to boil add the crab legs and reduce the heat to medium. Allow them to simmer for approximately six minutes. Take the crab legs out of the water, rinse and eat!


 Most frozen crab legs are already pre-cooked so they will just need to be heated. When cooking frozen crab legs, we find the best way is to place them in a colander or steamer over rapidly boiling water. The pot should be approximately 1/3  of the way filled with water. Cover the pot and steam your frozen crab legs for approximately 10 minutes or until heated all the way through.



 Follow the instructions for boiling a lobster below, but only par-boil the lobster for about 5 minutes. Remove the lobster from the pot and place it on its back. Preheat the grill to a medium - hot heat. Take a sharp knife and cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area, behind the eyes. Baste the lobster meat with melted butter and lemon juice (optional) and place under the preheated grill, shell-side down for around 8 - 10 minutes or until the lobster meat is thoroughly cooked. Serve hot.


 To boil your lobster, you will need a large pot with a lid. Pour enough water in the pot to cover the lobster completely. Add 2 tbs of sea salt for every 2 litres (4 pints) of water. Bring the water to a rapid boil. Grasp the live lobster behind the claws remove the elastics from claws and drop it headfirst into the boiling water. Cover the pot and bring water to boil again, start timing. Boil the lobster for 10 minutes for the first lb of weight and then 3 more minutes for each extra pound. A two lb lobster will be done in 13 minutes, a 3 lb lobster in 16 minutes. Once cooked, drain the lobster,lay on their back and  serve hot.


 The majority of the lobsters meat is found in the tail and in the two front claws. Smaller amounts of meat can also be found in the legs and in some parts of the body. Parts which should not be eaten, are the shell, the sac behind the eyes, the black vein running through the tail and the green tomalley, although this is debatable, as some lobster eaters claim this to be the best part.



Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. Do not remove the lobster from the pot before the shell has turned bright red. The lobster is properly done when an antennae comes off easily when pulled gently.
The cooked lobster meat will be firm and white in colour. The internal temperature of the lobster meat will have reached 180°F (80°C). The green tomalley or liver, which is situated inside the body cavity, will have turned a greenish yellow colour.


  • Mon    9:30-6
  • Tues   9:30-6
  • Wed    9:30-6
  • Thurs  9:30-6
  • Fri       9:30-6
  • Sat      9:30-5:30
  • Sun-    11-5


This free website was made using Yola.

No HTML skills required. Build your website in minutes.

Go to and sign up today!

Make a free website with Yola