Don’t fear the pincers! The essential guide to cooking seafood (The Times)

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Trends & Features

Daunted by lobster or squeamish about squid? Then you need our expert tips on choosing shellfish and cooking crustacea. By Victoria Stewart

This was the week that Larry, a 15lb, 110-year-old lobster, was saved from the pot and sent by a rescuer to see out his retirement at Maine State Aquarium. If, however, on your holiday you are inclined to eat, rather than conserve, your seafood, there are plenty more shellfish in the sea.

On any summer holiday there is almost always a day when you wander past a fish market and peer in. As you’re admiring the bright pink prawn shells your mouth begins to water — but you walk away, wishing you had more culinary expertise.

Well, let’s say that…

To read the full article, see The Times (published July 2016)