While tidying our grandparents house, my son found this in a drawer. What is this? I've never seen anything like it.

 

The Ultimate Lobster & Crab Feast: A 2000-Word Guide to Preparing, Cooking, and Enjoying Shellfish with Your Vintage Crab Cracker

---

Introduction: Why Lobster and Crab?

Few foods evoke luxury and celebration like fresh lobster and crab. Whether it’s a family gathering, a special occasion, or a cozy weekend indulgence, cracking open these sweet, tender shellfish is an experience in itself. Your vintage lobster/crab cracker is the perfect tool to bring an old-school, authentic feel to the meal—just like grandpa’s times.

In this guide, I’ll walk you through everything you need to prepare a delicious lobster or crab feast, including:

• Selecting fresh shellfish

• Preparing and cooking techniques

• How to use your vintage crab cracker effectively

• Recipes for classic lobster and crab dishes

• Side dishes, sauces, and accompaniments

• Tips for serving and enjoying your feast

---

1. Selecting Fresh Lobster and Crab

Choosing Lobster:

• Look for lively, active lobsters if buying live.

• The shell should be hard and intact.

• Weight-wise, 1 to 1.5 pounds per person is a good serving.

• If buying frozen or cooked lobster, check packaging date and quality.

Choosing Crab:

• Popular varieties: Dungeness, Blue Crab, King Crab.

• For live crabs, look for activity and hard shells.

• Fresh crab meat is sweet, white, and firm.

---

2. Preparing Your Lobster & Crab

Tools Needed:

• Your vintage crab/lobster cracker

• Seafood forks or picks

• Kitchen shears

• Large pot for boiling or steaming

• Tongs

Safety Tip:

Shellfish shells can be sharp! Use caution when cracking and picking meat.

---

3. Cooking Lobster and Crab: Boiling & Steaming Methods

Boiling Lobster:

1. Fill a large pot with salted water (about 2-3 tablespoons salt per gallon).

2. Bring to a rolling boil.

3. Hold lobster firmly and place headfirst into water.

4. Boil 7-10 minutes per pound.

5. Lobster shell will turn bright red when cooked.

6. Remove with tongs, drain, and rest for a few minutes.

Steaming Lobster:

1. Fill pot with 2 inches of water and 1 tablespoon salt per quart.

2. Bring water to boil.

3. Place lobsters on rack above water.

4. Cover and steam for 9-12 minutes per pound.

5. Lobster shell turns red when done.

Boiling Crab:

1. Use large pot of salted water (similar ratio as lobster).

2. Bring water to boil.

3. Add crab, cook 15-20 minutes depending on size.

4. Shells will turn reddish-orange.

5. Drain and cool slightly.

Steaming Crab:

1. Fill pot with 1-2 inches of water and 1/4 cup vinegar.

2. Place crab on rack.

3. Cover and steam for 20-25 minutes.

---

4. Using Your Vintage Crab/Lobster Cracker

• Hold the shell piece firmly inside the toothed jaws of the cracker.

• Slowly squeeze handles until the shell cracks.

• Use seafood picks to extract meat carefully.

• For claws, crack the thick outer shell.

• For legs, snap joints and use picks to remove meat.

• For lobster tails, you can crack the shell or split the tail with kitchen shears.

---

5. Classic Lobster Recipes

A. Classic Boiled Lobster with Drawn Butter

Ingredients:

• 2 live lobsters (1.5 pounds each)

• Salt for boiling water

• 1 cup unsalted butter (melted)

• Lemon wedges

• Fresh parsley for garnish

Directions:

1. Boil lobsters as per above instructions.

2. Melt butter and keep warm.

3. Serve lobster whole with lemon wedges and drawn butter on the side.

4. Use your vintage cracker to enjoy!

---

B. Lobster Thermidor

Ingredients:

• 2 cooked lobster tails and claws, shelled

• 2 tablespoons butter

• 1 shallot, finely chopped

• 1 garlic clove, minced

• 1 tablespoon flour

• 1/2 cup dry white wine

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Chopped parsley for garnish

Directions:

1. Melt butter in skillet, sauté shallot and garlic until translucent.

2. Stir in flour to make a roux.

3. Add wine, cook until reduced by half.

4. Stir in cream and mustard; simmer until thickened.

5. Fold in lobster meat, season.

6. Spoon mixture back into lobster shells.

7. Top with Parmesan and broil until golden.

8. Garnish with parsley and serve.

---

6. Classic Crab Recipes

A. Steamed Crab with Old Bay Seasoning

Ingredients:

• 4 live Dungeness crabs

• 1/2 cup Old Bay seasoning

• 1/4 cup vinegar

• Water for steaming

• Melted butter for dipping

Directions:

1. Fill large pot with 1-2 inches water, vinegar, and Old Bay.

2. Place crabs on rack and steam 20-25 minutes.

3. Serve hot with melted butter.

---

B. Crab Cakes

Ingredients:

• 1 pound crab meat, picked clean

• 1/4 cup mayonnaise

• 1 egg, beaten

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• 1/2 cup breadcrumbs

• 2 tablespoons chopped parsley

• Butter or oil for frying

Directions:

1. Mix mayonnaise, egg, mustard, Worcestershire, and Old Bay.

2. Fold in crab meat, breadcrumbs, and parsley.

3. Form into patties.

4. Heat butter/oil in pan.

5. Fry patties 3-4 minutes each side until golden.

6. Serve with tartar sauce or aioli.

---

7. Delicious Sauces and Dips

• Classic Drawn Butter: Melt unsalted butter, keep warm.

• Garlic Herb Butter: Melt butter with minced garlic and fresh herbs.

• Lemon Aioli: Mix mayo, lemon juice, garlic, and salt.

• Spicy Cocktail Sauce: Combine ketchup, horseradish, Worcestershire, and hot sauce.

---

8. Side Dishes to Complement Lobster and Crab

Corn on the Cob:

Boil fresh corn until tender; brush with garlic herb butter.

Garlic Roasted Potatoes:

Roast baby potatoes with olive oil, garlic, rosemary, and salt.

Fresh Garden Salad:

Mixed greens, cherry tomatoes, cucumbers, vinaigrette.

Crusty Bread:

Perfect for sopping up drawn butter.

---

9. Tips for Serving and Enjoying Your Shellfish Feast

• Provide plenty of napkins and seafood picks.

• Use your vintage cracker carefully but confidently.

• Serve with lemon wedges to brighten flavors.

• Have bowls for shells and discarded parts.

• Pair with crisp white wine or cold beer.

---

10. Cleaning and Storing Your Vintage Crab Cracker

• Wash with warm soapy water after use.

• Dry thoroughly to prevent rust.

• Lightly oil the joint if it feels stiff.

• Store in a dry place for longevity.

---

Final Thoughts

Enjoying lobster and crab is about more than just food—it’s a social, hands-on experience. Your vintage crab cracker connects you to a tradition of seafood lovers from generations past, making every meal special. With this guide, you can confidently prepare, cook, and savor fresh shellfish and impress family and friends with a feast to remember.

---