King Crab Legs, Steamed Clams, Lobster Roll

King Crab Legs

  • 2 lbs. (32 oz) frozen king crab legs
  • Fresh lemon

Defrost the king crab legs in the refrigerator for at least 8 hours or overnight. To bake the crab legs. preheat the oven to 350 degrees F. Place king crab legs on baking sheet and bake for 8-9 minutes. To steam the crab legs, place a steamer basket in a large pot of water. Bring the water to a boil add the crab legs and steam for about 10 minutes. When the king crab legs are done squeeze some lemon juice on them and enjoy.
Recipe makes 2 servings Estimated WW Smart points 0 per serving.

Steamed Clams

  • 24 little neck clams
  • 1 teas. unsalted butter
  • 2 teas. olive oil
  • 3 cloves garlic, cut in large chunks
  • 2 Tbsp. fresh parsley
  • ½ cup white wine
  • ¼ cup water

Place a large pot over medium-high heat and add the olive oil. When the oil is hot add the garlic and cook the garlic until it is golden. Add the butter, wine, water and clams and cover the pan tightly. Reduce the heat to medium-low. Cook the clams until the shells open, 5-10 minutes. Be sure not to overcook the clams or the clams will become rubbery. Using a slotted spoon transfer the steamed clams to a serving bowl. Strain the liquid from the cooking pot and pour the strained liquid over the clams. Sprinkle the parsley over the top.
Recipe makes 2 servings Estimated WW Smart points 5 per serving.

Lobster Rolls

  • 8 oz. cooked lobster tail meat (lobster meat from 2 lobster tails)
  • 2 teas. minced shallots
  • 2 Tbsp. minced chives
  • 2 Tbsp. chopped celery
  • 1 Tbsp. light mayonnaise
  • 1 Tbsp. fat free plain Greek yogurt
  • ½ teas. lemon zest
  • pinch of black pepper
  • 3 hot dog rolls
  • 3 slices tomato
  • ¾ cups shredded lettuce

Chop the lobster meat into bite size chunks. In a mixing bowl combine the lobster chunks with the chives, shallots, mayonnaise, celery, yogurt, pepper and lemon zest. Stir to combine. Place the hot dog rolls on a platter and add one-third of the shredded lettuce to each roll. Slice each of the tomato slices in half and place 2 sliced tomato halves on top the shredded lettuce in each roll. Top the lettuce and tomato in each roll with on-third of the lobster salad mixture.
Recipe makes 3 servings Estimated WW Smart points 5 per serving.