How to open and eat lobster, crab and langoustines

Our cooked shellfish arrives ready to eat, chilled and needing no preparation other than opening. Here is how to open each one. All of them are cooked in dill, salt and beer, following our family recipe, and they are best served cold from the fridge.

Lobster

Our cooked Swedish lobster and Canadian lobster are served chilled and cut in half.

1. Place the edge of a large kitchen knife at the cross on top of the head.
2. Make a firm cut through the back.
3. Turn the lobster around and cut through the last part of the head.
4. Crack the claws with the back of the knife and serve with aioli, mayonnaise or lemon.

Crab

The cooked Swedish crab is easily split in half with a large kitchen knife.

1. Lay the crab on its back and make a firm cut.
2. Crack the claws with the back of the knife, striking the inside of the claw.
3. Break the claws open by hand.

Crab claws

For cooked crab claws, give the inside of the claw a firm strike with the back of a large knife and break it open with your hands. A nutcracker helps with the joints.

Langoustines

Cooked langoustines are peeled by hand. Eat all the meat from the claws and the tail; a cracker makes the claws easier.

King crab legs

King crab legs are easily cut open with scissors or a sharp knife along the inside of the leg. Enjoy them natural with bread and butter, aioli or mayonnaise.

What to serve

• Fresh bread and butter, lemon wedges and dill
• Aioli or mayonnaise
• A cold white or sparkling wine

Combine them on a platter, see how to plan a seafood platter. Keep shellfish refrigerated at 0–2 °C; storage times are on each product page. Order by Monday 22:00 for Friday delivery or pickup in Zollikon and Morges.

Allergens: crustaceans. Lobster, crab, crab claws and langoustines are cooked with beer (contains gluten).

See also: Swedish or Canadian lobster and king crab and langoustines.

Allergen information: fish, crustaceans or molluscs?