I will take the crab in the second picture. We have plenty down here in Louisiana. I have tried lobster a couple time but did not care for it. My favorite crab dish is Crab Meat AuGratin or Shrimp and Crab Meat Au Gratin. Also love Crab Meat sautéed in butter with or without mushrooms to top a good steak. They are also very good in the soft shell stage on a Poor-Boy, dressed. Having them this way avoids the work of picking the meat. But it is worth it. Give me about half a dozen nice fat ones, boiled in Zatarain's Crab & Shrimp boil, with an empty and a full bottle of Barq's Root Beer. Brandie will be one happy Cajun Gal.
Now I'm hungry!
Brandie
I have eaten a fair bit of both. My wife lived in the Canadian Maritimes during our engagement so we had fresh lobster whenever I visited and we still score a couple every now and then (tank-grown ones from grocery stores, though). But she's also Chinese and they primarily eat crab over there. In fact, on my first trip there to meet the in-laws, I had probably 3 or 4 different types of crab including a freshwater species with hairlike spikes on it's shell (as good as any saltwater one, too). Her sister lived on an island that had a crab fishery at that time so we had some fresh sea crab, too.
In the end, I guess I enjoy both. We actually use a homemade Chinese crab dip (soy sauce and some other seasonings) for lobster so we even cross them over.
Lobster is my first choice.
Anyone up for a crawfish boil and ice cold PBRs?
Crab Cakes from Faidley's, yo.
not a huge fan of lobster. most likely because i rarely eat it. however, crab is something i eat a lot of and associate with good times. my favorites are alaskan king and snow crab. i like blue crab as well, but it really is a lot of work for little pay off. when i can't get actual crab, crab cakes and deviled crab are a welcome substitute.
There’s a steakhouse where I live that makes a crab cocktail... it’s basically sweet delicious lump crab meat on top of a cocktail sauce that is more like a small salad than a sauce. They also have lobster mashed potatoes which is made with a whole lobster’s worth of meat. It’s a dead on tie. They both are king worthy dishes.
Another Japanese place makes snow crab legs that have half the shell cut off so you can just pull the meat out. They’re topped with a spicy aioli and ikura... it’s fucking awesome. Way better than their lobster dishes.
It honestly all comes down to how they’re prepared. I’ve had chicken dishes that were better than beef dishes but I wouldn’t call chicken better than beef. Give a good chef a piece of chicken and he’ll make a better dish than a mediocre chef with a piece of aged New York steak.
Lobster all the way! I do enjoy crab but I don't want to work for my meal.
Love both but in the UK these items are beyond my budget for food... very expensive.
We call Lobster 'crayfish' down here in Kiwiland. I don't eat a lot of seafood, and I eat even less shellfish. But, in the past, I have enjoyed the odd crab and crayfish. Very sweet meat, I've found. Delicious.
I grew up eating jumbo gulf shrimp, which are almost never over six inches long. My introduction to prawn was at La Frigate, a French restaurant at Da Nang in Vietnam. A serving was three prawn. These monsters were about twelve inches long and as thick as my cock. Three was about as much as I could handle. They were served grilled, but I bet deep fried would be wonderful. I later found out that you could buy prawns on the docks for fifty cents a piece. Lobsters were one dollar.
I'm not a huge fan of either and I've had both fresh from the ocean. Both creepy-crawl about the ocean floor; have you ever seen the ocean floor and what humans dump into it? In my typical contradictory manner I am rather partial to lobster rolls.
Any food that I have to break into isn't worth the trouble.
And how hungry did the guy have to be to discover escargot?
Depends on how they're prepared.
░P░U░S░S░Y░ ░I░N░ ░B░I░O░
I'm a New Englander too who worked for years in the Lobstah Industry and got so sick of the animal I couldn't eat it for years. Now that I can eat it again, I still prefer cold water, hard shell crab. I have also eaten abalone in Hawaii and Conch in the Bahamas. Conch is really very good stuff. We also eat lots of clams here, both quahogs and Little Necks. For those who like sushi, try digging up quahogs, opening them right there in the water, squishing them in the water to get any sand out, and them scrape them off the shell with a knife, and eat then alive! Incredible!!
I am not a particularly big fan of crab legs or lobster tails. I do enjoy a good lobster roll or lobster bisque and I make a pretty good crab cake, or so I have been told.
Lobster it isn't even close
Crayfish ou lobster, you just cut it in two part, get the brain and mix it with butter to make a easy sauce, nap the sauce on each flesh of the two parts, and between 3 and 5 minutes in a oven or better on a barbecue.
Enjoy
to my favorite Kiwi.
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