For lobster tails, cut through the tops of the lobster shells, down the centers, just to the tails using kitchen shears. Split the shells. Use thumbs and fingers to spread shells open. Gently loosen lobster meat from the shells, then pull meat away from bottom shells, leaving tail portions attached. Slightly close shells and carefully place row of meat on top.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Plump lobster, sweet shrimp, crab legs and oysters, this board is a catch for seafood lovers. Place the seafood on an ice-filled rimmed baking pan so it stays cold during serving.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 4-oz.) Fish Market frozen spiny lobster tails, thawed | ||
| Fish Market Alaska snow crab legs | ||
| Buttery crackers | ||
| Better Butter garlic Parmesan basil butter, softened | ||
| Maine style lobster roll salad | ||
| Hy-Vee cocktail sauce | ||
| Classic Mignonette | ||
| Fresh green beans, steamed | ||
| Sliced red radishes | ||
| Fish Market barstool cocktail oysters, scrubbed and shucked | ||
| Cherry tomatoes | ||
| Yellow and purple carrot sticks | ||
| Fresh kale, for garnish | ||
| Lemon wedges, for serving |
Things To Grab
- Kitchen shears
- Steam rack or open steamer basket
- Large saucepan
- Tongs
- 16- to 20-qt. stockpot
- Large rimmed baking pan
- Shallow serving dish
- 4 small serving bowls
Directions
Place a steam rack or open steamer basket in large saucepan; add about 1 in. water so water is just below rack. Bring to a simmer. Place the butterflied lobster tails, meat side up, on steam rack using tongs. Cover and steam for 6 to 8 minutes or until the shells turn red and the meat is opaque (145 degrees). Remove and cool slightly.
For crab legs, fill a 16- to 20-qt. stockpot with water; bring to a boil. Add crab legs; reduce heat. Cover and simmer for 8 to 10 minutes for frozen crab legs, 3 to 4 minutes for thawed crab legs or until heated through (145°F). Remove and cool slightly.
Place crushed ice in a large rimmed baking pan. Place cracker in a shallow dish; place Parmesan butter, lobster roll salad, cocktail sauce and Classic Mignonette in separate serving bowls.
Place lobster tails on ice in a corner of the baking pan. Then arrange remaining ingredients in a clockwise fashion in the pan.
Garnish inner edge of pan with kale, if desired. Serve with lemon wedges.