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This depends entirely on how they are cooked. Snow crab legs from a Chinese buffet? No thanks. Lobster tail cooked to death under a broiler? No thanks.
These are delicate ingredients and should be cooked in a way that enhances their subtle flavors. King Crab legs are best simply thawed and served chilled. Lobster is best poached in butter. Snow Crab legs can be warmed in a steam basket but should never sit for extended periods in hot water.
I like a steamed lobster.....fresh not frozen......make that a Maine lobster! Served in the shell with a nut cracker for the claws and knuckles; I also love picked lobster for gazpacho or for lobster rolls or just about any which way. I keep trying to like crab.....but have finally admitted......I really don't, not all that much. The only time I remember really enjoying crab was years ago when my parents had a cottage at Matunuck near Galilee RI.....and we went crabbing one night and spent the better part of the next day picking crab meat from those blue crabs.....there wasn't much and you had to work for it....but in my memory.....sweet rewards. My grammy used to add a can of crab meat to her potato salad......to make it extra special.....and it was. I guess I like King Crab legs the most of what they have in a restaurant..... but never over lobster.
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