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LET'S GET STARTED!!!
Get a few Lobster Tails, 1 per person. I usually
buy the small 4-6 oz tails, if frozen, then I defrost.
With a very sharp and large knife or with poultry
sheers, cut through the very center of the top of
the tail.
This may take time, but work the scissors/knife
through this tough shell.
When you have accomplished your way almost to
the very end of the tail, reach in with your fingers
and separate the meat from the shell, gently pull it
out and over the top of the shell so it is "resting"
on top of the shell you just cut.
It's a good idea to rinse thoroughly.
Now you want to put this on top of a foil lined pie
tin or cake pan. The foil will retain heat as it bakes.
Put a touch of water underneath the shell so while
it is baking, it will steam and cook the Lobster from
underneath.
I like to melt a bit of Butter with a dash of Tabasco
(microwaved) to pour over the top of the exposed
meat, and then holding my Paprika waaaayyyy up
high, give it a little dash.
You are going to want to bake this at 350*F for
about 5-7 minutes, not really long. You don't want
this baked all the way, as it will finish with the soup.
Plate and set aside tails when done, retaining as
much of the juices as possible.
If you have frozen Snow Crab Legs, thaw out for a
bit.
Bring a large pot of water to a boil, add one can of
Beer, and plop in your Crab Legs
NOTE: You'll want to get 5 or 4 UP legs, the
number denotes how many "fingers" are per Crab
section. Obviously the lower the number the
thicker the leg. The higher the number, the thinner
the leg.
You'll want to simmer the legs for about 5 min.
Remove them, set aside and discard water.
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