As the days get longer and the sun starts to shine there can’t be many foods more fitted to relaxed casual entertaining than beautiful shellfish such as crab, lobster and prawns. Such versatile ingredients can be toned down for an elegant, simple meal or transformed into something comforting and complex.
A beautiful dressed crab (you can buy a ready prepared one from a good local fishmonger) or poached lobster tail only needs simple side dishes to show it off and allow it to take centre stage in your meal. Both the delicate white flesh of a crab and lobster tail sit well with fresh crisp salads, livened up with a sharp citrus dressing that will help to bring the seafood to life. Some crusty bread, a well chilled crisp white wine and perhaps a rich buttery sauce such as a homemade hollandaise with lime or lemon juice and a good twist of pepper.
Served warm seafood takes on a different feel. One of my favourite ways of cooking either large prawns or lobster tail is to char on the barbecue or hot plate, letting the shells emit their deep flavour into the meat and their scent into the air preparing you for the feast ahead. Whilst still only requiring simple sides a strong flavoured butter melted into the meat works well with hot seafood and is so easy to make at home. Punchy garlic butter with parsley; smoked paprika; Sichuan pepper; chilli, coriander and lime for something a little more fiery or chive and lemon.
If you fancy cooking something a little different shellfish works really well with Asian flavours and there are some fantastic traditional dishes to choose from. Often deep fried whole, prawns and small soft shelled crabs take on a completely different taste with their crunchy outer, soft sweet interior and often a flavour packed and spicy sauce clinging to the shell. Serve something like this and it will definitely provide a talking point at your dinner table!
Katy