Glutton-fest 2009... Good Times! / by Alice Zhao

On Wednesday my brother turned 23. What started out as a simple IM conversation to wish him a gloriously happy birthday resulted in a ridiculous 3 person glutton-fest to take place only hours later. My brother simply needed only to mention the words "all-you-can-eat" and "crab legs" and Jared was sent scrambling to find a good deal for crab legs. After a few minutes searching online, he frantically jumped out of his seat and declared, "I'M GOING TO H-MART!" About 45 minutes later I got a phone call from Jared saying "You better tell your brother bring it because it's about to get serious.". When he got home, our fridge was suddenly packed with not only crab legs, but lobster, shrimp, mussels, clams, potatoes and corn. R.I.D.I.C.U.L.O.U.S.

Lobster Boil,

Potatoes Quartered and Corn on the Cob cut in half.
Shrimp, Clams, Mussels
Steamed Crab Legs
Snow Crab and King Crab Legs

I felt bad for the little critter, but he was so delicious!

This lobster dish was as easy as boiling potatoes and corn. First add the potatoes and corn then dump all the seafood in for further boiling.

To make this authentic/restaurant style, we layed sheets of paper all over our island and poured the contents of the boil, sans water, in the middle of the table.

Crab Plate

A while back we bought this plate at Target. It was only appropriate that we brought it out for an occasion such as this.

Steamed Crab Legs, Prep

And then when the crab legs were done steaming, Jared dumped that whole pot on top of the lobster boil pile. The seafood was served with a traditional bowl of clarified butter, lemon wedges and salt.

Steamed Crab Legs, Lobster Boil

The Carnage.
We devoured this massive meal like hungry lions Discovery Channel style. I have to apologize, it's not a pretty sight, but it was so freaking delicious!
When you're ready for a glutton-fest of your own, you'll find out that it's also insanely simple to make (just a little pricey!). Here are Jared's official recipes:
Lobster Boil

It's really entirely up to you and your tastes. Here's what we put together but you certainly do not have to use the same proportions. Essentially throw in whatever fits into your stock pot!
2 Lobsters
4 Potatoes (If you're anything like us, you probably won't be eating too many potatoes, so add as few or as many as you prefer.)
4 Corn on the Cob
1 Bag of Mussels
Half pound of Clams
1 pound of Shrimp
  • Wash the seafood throughly
  • Depending on the size of the potatoes, you can cut it into chunks.
  • Boil water with the potatoes on high heat
  • You may add old bay seasoning or other types of seasonings, but I prefer not to mask the natural flavors of the seafood
  • Once the potatoes are done, about 10-15mins, dump in the seafood and boil for another 10-15mins. I would add the Shrimp and mussels last since they take little time to cook
  • Drain and serve
Crab Legs

Again however many fits into your stock pot!
  • Stuff the crab legs in a large stock pot.
  • Fill the pot with 1/4 pot of water.
  • Cover the stock pot with foil, since the crab legs will most likely protrude from the top. That is, unless you have an even bigger stock pot, then by all means put the lid on!
  • Boil on high until the water starts to boil, then boil for 10-15mins longer or until the crab legs are hot (Since crab legs are cooked, you don't need to cook for too long. I prefer steaming crab legs as opposed to boiling them. This way, more of the natural flavors will be retained in the crab legs instead of seeping into the boiling water.)
  • Drain and serve

Clarified Butter

  • Melt the butter on low heat
  • Once the butter has melted, skim the solids off and discard
  • Slowly pour the butter into another container, be sure to not let the water at the bottom seep through.