Kitchen tips: How to open lobster and crab

Lobster and crab are like the canned foods of the seafood world – they're only edible if you can figure out how to get them open! We've rounded up some expert advice so you'll be cracking open those shells like a pro in no time.

Now to love|Dec 07, 2015

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  • Lobster with fennel salad

    Gather up the family and enjoy this fresh lobster with fennel salad - the perfect seafood dish for the festive season (or any time).

    Australian Women's Weekly|Oct 07, 2015

  • Lobster mornay

    It's up there with devils-on-horseback and prawn cocktail for its retro-style status but nevertheless, this Lobster mornay is a tasty throwback to the past.

    Test Kitchen|Jul 31, 2011

  • Lobster with champagne sauce

    If you're looking to splash out and spoil that special someone, what better way than to prepare this delicious lobster with champagne sauce? The sprinkle of chopped dill adds the perfect finish to this luxurious dish.

    Australian Women's Weekly|Jun 30, 2011

  • Coconut lobster with herbed noodle salad

    If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

    Australian Women's Weekly|Sep 30, 2010

  • Cold seafood platter with dipping sauces

    There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.

    Australian Women's Weekly|Oct 31, 2009

  • Pappardelle marinara

    If you can't get a pre-made marinara mix, your fishmonger will happily make one up for you including all of your favourite seafood. There are no real rules, but select seafood that will hold its shape well, and be careful not to overcook it.

    Australian Women's Weekly|Aug 31, 2009

  • Cantonese lobster with black beans

    You can use crayfish tails in place of the lobster for this salty and delicious Cantonese lobster with black beans recipe.

    Australian Women's Weekly|Aug 31, 2009