Monday, June 7, 2010
Bites Fall in Love With a Crustacean
Posted by Dana Kopp Franklin on Mon, Jun 7, 2010 at 5:00 AM
- Wolfgang Puck's tempura soft-shell crab.
(Soft-shelled crabs are crabs harvested at a particular time — after they have molted and shed a too-small shell, but before they've had a chance to grow a new one. Fishermen catch 'em along the Atlantic — Maryland soft-shells are particularly famous — but they're also traditionally caught along the Gulf of Mexico, and we're keeping our crab-pickin' fingers crossed.)
Meanwhile, The Palm is doing its annual summer salute to tasty crustaceans with a tougher shell. The Lobster Dinner for Two deal includes a 4-pound jumbo Nova Scotia lobster, split for two, along with the choice of a mixed green salad or Caesar salad and side dish for $89.95 per couple. Diners may select 5-pound or 6-pound lobsters for an additional $12.50 per pound.
Bites readers, how do you like your soft-shells?
Cooked on the grill? Deep-fried in a po' boy? Rolled up as sushi?
And does anybody have an opinion on whether (and how) size matters when it comes to lobsters?
Finally, on a note of cross-cultural awe: Did you know soft-shell-crab-flavored Pringles are a big hit in Asia?
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