          
          
          
                          Cooking Shellfish
          
               Since overcooking toughens the meat, shellfish should 
          not be overcooked.  Mollusks, including oysters and clams, 
          are done when the shells open or the meat begins to curl on 
          the edges.  Crustaceans, including lobster and shrimp, are 
          done when they turn red or bright pink.
          
               Like finfish, the shellfish can be cooked in a variety 
          of manners.  In addition some may be eaten raw.
          
               Oysters, clams, and scallops may be eaten raw.  They 
          are truly gourmet fare since the flavor is delicate and the 
          meat tender.  You can remove the meat of shellfish by 
          slipping a knife between the shells and prying them open.  
          To serve, place half of the shell and muscles on cracked 
          ice.  This keeps the raw meat cold and is attractive and 
          appetizing as well.
          
               The boiling or steaming methods vary from mollusks to 
          crustaceans.  Both should be alive when placed in boiling 
          water.  Lobsters and crabs should be boiled in salted water 
          for about twenty minutes.  Clams, oysters and scallops 
          should be placed on a rack in a deep pot or kettle so the 
          water does not touch them.  After five minutes the shells 
          should open which indicates they are done.  Discard any 
          shells that do not open, for this indicates the shellfish 
          was dead prior to cooking.  You may serve the shellfish in 
          the shell or you may remove the meat prior to cooking.
          
               Broiling -- Shucked mollusks, lobster tails, crab 
          legs, shelled shrimp, and whole shellfish are often 
          broiled.  Due to the direct heat the meat is quickly cooked 
          and as such is moist.  Broiling may not be limited to the 
          kitchen.  Grills, hibachis, and rotisseries employ the same 
          cooking techniques.  Whole shellfish must be killed prior 
          to broiling.  Plunge the shellfish into boiling water or 
          sever the spinal cord.  Then split the shellfish and remove 
          the inedible organs.  Baste with melted butter during 
          broiling.  The shellfish may be seasoned with salt and 
          pepper.
          
               Baking -- Raw shellfish and cooked shellfish are used 
          in baking.  Raw shellfish bakes in the same fashion as it 
          broils.  Shellfish such as oysters, clams, and scallops 
          which are eaten raw may be included in a baking dish 
          without previous preparation.  Cooked meat is often 
          combined with other ingredients and baked in a casserole or 
          as an appetizer.
          
               Frying -- Most shellfish except lobster may be fried.  
          Deep- fat frying takes from two to five minutes and 
          panfrying takes five to ten minutes.  Shuck or remove any 
          portions of shell and inedible parts.  Use an egg batter to 
          dip whole shellfish or chunks of meat.  Then bread with a 
          mixture of crumbs and flour or a packaged mix.
          
          
