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Preparing Crustaceans

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Lobsters, crabs, prawns, shrimps, crawfish and scampi, known collectively as crustaceans, have the sweetest flavour of all shellfish. Some of these are relatively expensive, but if you choose, prepare and present shellfish well the quality of their delicate flesh make them well worth their cost. These shellfish always seem like a real treat.

It is vitally important that shellfish are very fresh as they deteriorate quickly. Shellfish should really smell of the sea and still feel springy within the shell – not limp, which is an indication of staleness. If you buy cooked prawns it is best to buy them in their shell – the shells are, in any case, valuable for making excellent stock or for sauce Nantua. When you are able to buy large prawns and cook them yourself, it is worth the expense because the taste and texture are wonderful. Uncooked prawns and the smaller shrimps look grey when you buy them raw but they become pink when cooked, although the tiny, delectable Morecombe Bay shrimps are brown.

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