Coastal Foraging - Lobster, Cockles, Clam and Crab Beach Cook Up

you could do that, but this shell is big and too strong. There is also another way to do this to get it into the pan. If we were making this at home, I would

cook

it all and it would take me quite a while to remove the browned meat that is on the shell. But all you have to do is if you grab it... Find the corner of a rock, like this one, and hit it there. And that hard blow just knocks him out completely. He deactivates it and then all you have to do is take off the back and split it into two parts.

Be careful with your fingers too!! **Bye Mr. Krabs** And then you just remove the back. In fact, I'll do it here so that juice doesn't come out where I work... Just like that... There... Now you can see the little pieces of guts in there. That's in the stomach, it's the heart, those white parts there are actually male organs. You can see some of that here, look, it's all the heart and guts of him and... He's gone, he's dead now. Remove the face plates. These parts here are gills, also called dead man's fingers, they can come off, and this sticky substance here that is the inside of what has been eaten and the pieces, and you just wash them off with a little bit of water.

So I'm going to remove the dead fingers and then break it in half and wash it in a puddle of rocks. Everything that is full or meat, all the legs are full of meat and these sides are full of meat and should be

cook

ed like this. The saucepan has already come to a boil. I'm going to take this

lobster

off of you and then we're going to put it in the pan, okay? Do you have your nice towel on? I won that towel in a contest and it's a fishing towel for me, but it also doubles as a

foraging

towel, so thank you.

Grab your knife and get in there right away... Get her in with everything... she's in the water now. You can see that he stopped the boiling, that's because the

lobster

cooled the rest of the water. So if you're boiling a large lobster, that method still works because it takes longer for the water to return to a boil. To boil it, add the lobster, when it boils again, another two minutes and that's it!! You can see how the lobsters change color completely, it's already boiling again, so just two more minutes and it's ready to go. We got a little crosswind in the stove, so I hid it behind this rock.

But yes, we are doing well. That now has 2 minutes left, you can see that it has changed color correctly. Everything is ready to go. If I were making this at home, I would immediately put it in ice water. Place it directly into a bowl of ice water, which will cool the cooking process. So it won't continue to cook or overcook because we don't have that here right now. All I'm going to do is let it sit in the wind and hopefully it will cool down quickly enough. Meanwhile, while it cools... My wife is going to boil these

crab

s and their shells are going to change this water, get some nice, clean, cool water and put it on the boil...

Okay, let's cook the

crab

s. Now we have the edible crab parts and we have the velvet crab that just goes in, they should all fit together and they should take about the same time to cook. Then the water boils, as does the lobster. Wait until it boils and add the seafood. The water will go back down, wait for it to boil again and then give it a little time. Again, it's clean salt water...make sure it stops boiling. We put the lid on, we will wait for it to boil again. So now it's back to a good boil, so we'll give them one more minute and they'll be ready to go.

The crabs just finished, so let's get this ready to go in. With mussels, try to remove the worst of the barnacles. Out of scale, just to clean them up a little, I mean we don't serve them in a fancy restaurant but... and this one doesn't have... but we do call them beards... So these pieces were attached to the rock, so I just took them out. So we're just going to topper them, remove the barnacles, and put them in the water that the crabs were cooking in. I'm going to add a little garlic and lemon to the water just because crab and lobster don't need flavoring, but sometimes it's nice to have a little extra in seafood.

These are good for going out. Those are the claws of the edible crab. This was Mr. Violent Velvet... The last of his fighting days is over... Here we go, letting that one cool. Okay, I'll put some lazy garlic in it... because I'm lazy. In our house we now call it "AJO LOCO". We would have left them in clean, salt water overnight to purify them. So this is like a little rinse... while we were doing this. So they let them in immediately. You know when seafood is ready because it opens, if it doesn't open... If it doesn't open, don't eat it.

Don't force them open to eat, that means they are not good. So we put the lid on and let them do their thing. Okay, these are just starting to open up, so before they're completely done, I'm going to add a slice of lemon. I mean some of the ones that are already open... these will already be ready... So... as soon as you took the lid off there was just a hint of lemon... it smells wonderful. So here we go, the mussels are all good, here are the

clam

s. I'll just take a little bit of each. Oh, he's coming out of his shell...

That's a big one... There you go. How simple was that?! Edible crab,

clam

s, mussels, crabs and lobster. All cooked very simply and all... well the smell is amazing, I can't wait to get stuck into it... You can eat these clams and mussels straight from the shell. Just like that... The crabs... I'll show you how to cut those parts. First remove the claws from this velvet... every little part of this has meat, just find a small pebble... If you take... if you take the end of one of the crab legs, it works as a perfect little pick for take out the meat. *Woman* - Thank you.

I have always found that velvet swimmer crab meat always seemed very sweet. Sweeter than edible crab. Do you want some of this? James, do you want some of this? He ate right before we left. So I'm not surprised. Look, that little crab claw... That's all meat. Do you want some butter? I just... I want butter for the lobster. I just like a little lemon juice. Crab claws, we have such a hard disk of cartilage... Same thing, just break the claw, just find something to break it with. If you put it between two stones, just hit it.

All I do is just touch it... and what you have to do is make it break right down the middle... There it just pops right out of its shell. Pick a small option... knock yourself out (*Northern expression, not literally) Exactly the same with the lobster claws, I'll show you how to attach the lobster tail this way. The lobster claw is exactly the same... I prefer this one, the velvet crab was delicious... but I prefer this... I try to be careful when breaking it so as not to splatter it everywhere... If you can, just. ..be careful when doing it, everything will be in one piece.

All of that is top quality lobster meat. That is simply delicious!! One of the things you may notice... you may not know about lobsters. Typically, you will have noticed that they have one large claw and one small claw. It has one with a very strong side and another with a slightly irregular side. That's because it has a grinder and a cutter. This one will grab something and then with the other you will split it into pieces. That's why they have two different types of claws. They probably should have put butter in it when it was hot...

Ahh, we were waiting for it to cool down. That's all meat... Do you want some of this love? Yes please. I'll give it to you and what I'll do very quickly is show everyone how to get in line. This is my method anyway... James, can you give me my towel please? Thank you, come here. All you have to do is remove the tail and it comes out. Right there, if you can pick that up... People eat that, I find a lot of times there's a little bit of grit in there. Once you've removed the tail this way, take the tail fans and twist them back and forth...

The end will come off... Then you'll want to leave it flat... Alright, I'll show you... .Okay, all I'm going to do... I'm going to take the towel and you're going to turn it on its side and you're going to press it down and you're going to hear it break... **Loud crunch** Like this, so it broke completely there and now what you do is open it up so it's flat like this... and then press it again... *Loud cracking noise* **James laughs at the crunching noises** You heard that, right? Yeah! And so it should come out perfect... * James - There's a lot of pink...

That's the easiest way to get the tail out. What you want to make sure is that there's a gut line here that runs along the back, so if you grab the top two flaps and pull back. * James - There's a homeless man!! *That tube over there... Yes, James, that goes all the way to his buttocks. That's his intestinal line there, so you want to get it out because it only goes to his butt... You're right, James... *James wants to cook now* Are you going to cook clams and lobster? OK. Can I have some lemon please? It really doesn't get any better than this, it doesn't get anything cooler.

You could literally see it coming out of the water. You can't do this every day, you can't do this every time. You have to... Oh, be careful. Would you like to sit down? Good boy. You cook, right? ...You can't do this with all tides, they have to be big tides... *James knocks* Oh, can you calm down for a moment please... thank you. You can't do it with all the tides, you need the big tides to progress. If there's a bigger tide, the tide goes farther, so you need those...those are bad for

foraging

. There's nothing better... *James - put a little butter on it...

I don't think there's anything else. I certainly wouldn't add anything to the crab or lobster. Mussels are tasty with wine and cream. There are a lot of oysters and stuff here, if you were to just look for a lot of shells like clams, periwinkles, mussels, you could make a good meal very easily, just a little bit of white wine... there are so many oysters, but I like them, they're just not fun . I'm not a fan of that either. I hope you enjoyed this as much as we did. I hope that has given you an idea of ​​what is possible, just walking and foraging on your local coastline...

As I hope I have shown you, if you keep your eyes open, just look around... There were several things we found today that we could have taken and that we did not take... Some because they were very small, others because they were close to our area. Native oysters aren't, they don't do it like that. Good. There aren't as many as before. So if there are other things that need to be done, we will do them instead. Dad, can't you hold this? Can I hold this? Fine, thanks. Do you have some butter for me? I hope you liked it and, see you later...

Are you going to say goodbye? *James- Goodbye. ​*Edited on February 12, 2021...