Crab and lobster are quite the catch!

Crab and lobster are quite the catch!

As spring rolls in, the ice melts and the sunny days make a welcome comeback, we start getting excited for crab season followed shortly by lobster season. This article's got everything you need to get your feast out, so get out the seafood picks and crackers and your bib and have at it!

In Quebec, crab season runs from late April to June, though you can still get your hands on frozen crab legs and claws out of season. Lobster season lasts from mid May to mid June, but most groceries and fishmongers have lobster tanks, so it's easy to purchase live lobsters all year long..

Crustacean cooking 101

If you ask the seafood section of your local Marché Adonis, they will cook your lobster or crab for you. However, if you want to do the cooking yourself at home, there are plenty of different options to choose from. Note that unlike lobster, which you shell after cooking, it's better to break down your crab before you cook it.


Fill a large pot with salted water (about ¼ cup of salt per litre of water). Once the water comes to a boil, drop in your crab or lobster and boil for approximately 10 to 12 minutes.


Cover the bottom of a pot with salted water (about ¼ cup of salt per litre of water), adding your lobster or crab once the water comes to a boil. Lobster takes about 12 minutes to cook and crab about 6 minutes.


Preheat the oven to 175ºC (350ºF). Cut your lobster in half and place it on a baking sheet. Season with salt, pepper and butter and bake for 12 to 15 minutes, basting the lobster frequently in the pan juices. For crab, season with salt, pepper and butter and place in a baking dish, then cover and cook for approximately 5 minutes.


Preheat the barbecue to medium high heat. Cut your lobster in half, season with salt and pepper and brush with butter. Grill meat side up for approximately 5 to 8 minutes. For crab, cook over indirect heat for approximately 8 minutes, turning halfway..

No matter which method you choose, don't forget to dunk your cooked crab in an ice bath to halt the cooking process and keep the meat from becoming rubbery.



Once the lobster is cooked, detach the tail with a swift twisting motion, then press onto a clean towel to crack the shell. Open the shell to remove the flesh.

Detach the arms from the body, then sever the knuckle to separate the arm from the claw. Cut open the claw using scissors and scoop out the meat with your fingers.

Break the "thumb" joint and remove the meat. Use a knife to crack the claw and remove the meat carefully to keep it in one piece.


Before cooking, turn the arms around their joints to detach them from the crab.

Once the crab is cooked, use a shellfish cracker to sever the claws. Use scissors to cut open the shell on the arms, then remove the meat using a fork or shellfish pick.

Flavoured butter

Flavoured butter is the perfect condiment to go with tender crab and lobster meat. The process is the same for all of these recipes: just combine the ingredients in a saucepan and melt the butter, mixing to combine the ingredients and help the flavours mingle.

Garlic butter
- ½ cup butter
- 2 cloves garlic, minced
- 3 tbsp chives, finely chopped
Lemon butter
- ½ cup butter
- Zest and juice from one lemon
- 1 tbsp parsley, chopped
Spiced butter
- ½ cup butter
- 2 tsp hot sauce
- 1 clove garlic, minced
- Lime juice
Mediterranean butter
- ½ cup butter
- 1 clove garlic, minced
- 1 tbsp basil, chopped
- 1 tbsp sundried tomatoes, finely chopped
Lime-coconut butter
- ½ cup butter
- 2 tbsp unsweetened shredded coconut
- Juice and zest from one lime