wlecome gresch. lol, can you imagine who was the first guy to say, "hmm, that giant sea bug looks tasty"...
i'd echo gb's post. stay away from (everything over salted and over cooked) red lobster and either take a trip up nawth, or do it yourself at home. the difference is amazing.
btw, for 1.5 pounders and under, i boil mine for 10 to 15 minutes, tops, depending if they're hard or softshell. 3 to 5 minutes more for each half pound over that. no more or it'll get tough and stringy.
and they must be eaten right away, so have your melted, preferrably clarified butter and side dishes ready as you toss the little beasts into their boiling pot of doom.
college cook and chefjune, the par boiling then poaching in butter sounds great. gonna have to try that! thanks.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.