Thursday, December 17, 2015

Crab Claws & Lobster Tails

by Josh Theisinger

It's that time of year again. Christmas is next week with New Year's Eve soon after... which means that for one or two nights of the year, you can go all out and splurge a little for a great dinner.

Stone Crab Claws

Let's start with an appetizer that is only in season for a SHORT season. Coming soon is the stone crab claw appetizer. Stone crab claws are a delicacy that are harvested for only a few weeks.

The body of the crab is usually too small to eat, but each crab is allowed to have just one claw harvested before it is placed back into the ocean to regrow its limb (a delicious renewable source.)

Get them while you can, because once these stone crab claws sell out, they won't return to our menu for a long while.

Rock Lobster Tails
Our next dish is the South African rock lobster tail. Rock lobster tails are a unique, rose-colored, cold water species living in the depths of the South African ocean off the southern tip. These lobster thrive in the icy water where they grow slowly and develop a more compact, muscular tail resulting in a unique texture and delicate flavor.

For now, we're just offering the lobsters as a single choice, but once we get closer to New Year's, we typically offer them with prime rib, filets... or even more lobster tails!

Once considered the poor man's fish, lobster tails are now a delicacy sought after 'round the world... and we've brought them right to you. All you have to do is show up!

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