Hugh's Three Hungry Boys

Seafood doesn't get much fresher than this seafood feast from Hugh's Three Hungry Boys

Trevor: "How do you celebrate the end of an epic 5 week slog from Axminster to Land's End? By cooking up the freshest and finest seafood in the UK, that’s how! We wanted to go out with a bang and there is no better way to do that than by serving up a sumptuous seafood feast. The lobster and crab had been caught that morning and with seafood that fresh you don’t need anything else"

Serves 4

Prep 5 mins
Cook 25 mins

• 1 large crab, whole
• 1 large lobster, whole
• Knob of butter
• 2 cloves garlic, crushed
• Squeeze of lemon

1. Add the crab and lobster to a large pan of boiling water, cover, and cook for 20 minutes (see tip).

2. Melt the butter in a pan and gently fry the crushed garlic.

3. Squeeze the lemon into the butter, stir, and then serve with the seafood.

Tip

With live lobster and crab it is best to store them in a freezer for an hour or two before you cook them. This puts them to sleep and is kinder. We also humanely kill them before putting them in the boiling water.