Crustacean-Inspired Garlic Roasted Sea Feast w/ Garlic Noodles

Crustacean is a landmark* San Francisco restaurant that remains well regarded** among locals and tourists alike.***

*     aka "overrated tourist trap"
**   aka  "rests on its previously well deserved reputation and currently provides crap food and service"
*** aka "people who have not yet figured out that there are many dupe recipes for the famous garlic noodles, or how
       easy it is to roast a crab at home or find it at another SF restaurant"

#Occupy Crustacean's Kitchen!

GARLIC NOODLES

20 oz Asian wheat noodles -- your choice of cut  [rice noodles will not work]

Garlic Sauce:

1 stick unsalted butter
2 heaping tablespoons minced garlic (more or less to taste)
1 tablespoon Maggi seasoning sauce, or soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce, or 1 shrimp boullion cube
1 tablespoon sugar or honey

cracked fresh pepper, to taste

Garnish:  chopped Vietnamese or regular coriander (cilantro);  grated parmesan  ["Gene-eeeeee!!!"]


Boil the noodles al dente; drain and set aside.

Prepare the garlic sauce using a saute pan on medium to low heat.  Melt butter; add the garlic and saute until aromatic but not browned.  Add all remaining seasonings to the pan, stir to combine well. Transfer the garlic sauce into a small bowl.  Add pasta to saute pan; quickly toss over medium heat, adding garlic sauce in increments until noodles fully coated and re-heated.  Transfer to bowl or individual plating; garnish.

GARLIC ROASTED SEA FEAST

[Serves 2]

1 Dungeness Crab (about 4 lbs), cleaned and cracked
2 lobster tails
1/2 lb. prawns
3/4 stick unsalted butter
6-8 cloves coarsely chopped garlic
2 teaspoons chicken or shrimp bouillon, powdered
2 teaspoons coarse cracked black pepper
1/4 teaspoon sugar
1 bunch scallions, sliced to 1 inch pieces
1 tablespoon fresh grated ginger

Garnish: whole flat leaf parsley shoots; lemon slices.


Clean all shellfish; crack the crab in half and partially crack the claws, reserve the shell; score cut the lobster tails down the soft middle.  Heat up the butter stove top in roasting skillet or pan; cast iron preferred.  Saute the garlic until aromatic, but not brown. Add in the black peppers, chicken or shrimp bouillon, pepper; then add in the seafood [crab, then lobster, then shrimp] and stir well until approx. 1/4 cooked.  Add in the sugar, ginger and scallions, then cook until half done.

Bake in the oven at 350 degree F until done to taste.  Serve on platter with garlic noodles and garnishes.