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Cracked lobster & Crab Claws

Cracked lobster and crab claws

Most good fishmongers will have a good supply of crab claws on display, a by-product of boiling off the catch. They will be unlikely to sell lobster claws on their own so you will have to invest in a whole lobster.

You can always cut up and freeze the main body for a luxury lobster linguine treat or even a lobster salad.

One 600–800-g lobster will serve 1, and a 900-g will serve 2.

This recipe is from the new Fishy Fishy cookbook, which we’re giving away here!

Cracked lobster & Crab Claws

Serves 2

  • 900g lobster
  • Crab claws
  • Marie Rose sauce or Garlic Mayonnaise


Cook the whole lobster for about 5 minutes per kg and then set aside. Remove the claws by hand and place in a bowl of cold water to cool.

The crab claws should already be cooked but if not, put them into the boiling water used for the lobster and heat through for 5 minutes, then add them to the cooling lobster claws.

Once cooled crack each part of the claw using a large chef’s knife or set of crab crackers. Split the claws and serve with Marie Rose sauce and garlic mayonnaise.

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