PREPARATION
Get large pot of water to boiling
Look for cross line on back
Pierce quickly with a butcher knife
Down and through to front
Straight into heavily salted boiling water for 2 minutes
SHELLING
Snap off the claws
Break tail at proximal joint . Twist
Press tail shell to crack to release meat till tail pulls free
Claws: snap off knuckle then pull or roll
Keep claws intact
Open up knuckles
. 8 legs- Start at thin end and r.o.l.l out meat
Gently score tail to lay flat
Lay out body, claws, and knuckles
Lay out legs
Sculpt head to lay in place
Brush with EVOO
