Perhaps it's the appearance of shellfish, with the gangly claws, and rock-like, seemingly impenetrable shells, that encourage most amateur cooks to order from the seafood restaurant rather than preparing it themselves. In reality, cooking shellfish is relatively easy. Following a few simple rules and implementing a few tricks allows you to enjoy the delicate, tender meat you usually eat out for, at home.
Lobster
Lobster is perhaps the most formidable of the shellfish and looks most like the edible sea creature you could have a conversation with, or a sparring match with those impressive claws. Killing it to fill your stomach may seem like a leap into the unknown, but many people have done it before you, and you will survive just fine. Boil a half inch of salted water in a stockpot and put the lobster in head first. Cover and steam, and when the cooking is complete, remove it, clip the front of its claws and drain the absorbed water. Crack the shells and serve the meat with melted butter.
Shrimp
Shrimp is the most popular seafood in the United States, probably because of its sweet flavor and ease of preparation. The availability of shrimp in a peeled and raw form allows it to be added to heated oil and minced garlic for a quick sauteed preparation. The addition of lemon juice, paprika, cayenne pepper or finely chopped flat leaf parsley gives character, depending on the accompanying ingredients. Sliding them on skewers and grilling for several minutes is also a potential cooking method. The shrimp's meat becomes pink and opaque when cooked.
Crab
The crab is another seafood type that sometimes frightens away potential cooks with its claws and complicated-looking shell. It cooks similarly to a lobster, steaming in shallow water briefly, until the meat turns opaque, which can be checked by cracking and opening one of the leg shells. The cracking and eating ritual can be fun for a particular type of meal. But for a more relaxed experience eating crab, crack the shells, remove the meat and serve it with melted butter and additional sauces appropriate for crab, which include white wine, horseradish, mayonnaise and herbs and spices.
Oysters and Clams
The oyster and clam are members of the mollusk family, frequently available fresh at seafood markets and in grocery store seafood departments. The inanimate looking shells actually contain living animals, which is the reason the shells are closed tightly -- they are protecting themselves. If you find an open shell when you begin to prepare oysters and clams, discard it because they need to be alive prior to cooking. Steam oysters and clams the same way -- a half inch of salted water in a stockpot and cover. The mollusks let you know when the meat is cooked by opening the shells, which removes the guesswork. Oysters often are served raw in restaurants, but leaving raw oysters to the professionals is a safer option for the inexperienced seafood preparer because they carry food-borne illnesses, and particular handling techniques and signs to watch out for require more in-depth attention.
References
- Bon Appetit: Shrimp
- "The New Food Lover's Companion"; Sharon Tyler Herbst, et al.; 2007
- The Fresh Market: Seafood Made Simple
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