Ingredients

• crabs or lobsters
• salt water

Method

• Immerse the crab or lobster in boiling, salt water and boil, allowing approximately twenty minutes per pound in weight.
• Allow to cool, take the flesh out of the shell and season with pepper and salt.

Local fishermen at the seaside villages would boil the crabs and lobsters in this way and sell them in their shells to visitors. They were not eaten by the local people in large quantities, but regarded as an important source of income.

Nefyn, Lleyn.