--- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand. ---
Malloreddus, crab and preserved lemon butter
Known as Sardinia's gnocchi, malloreddus are a small pasta perfect for soaking up flavour as they do with this fresh crab cooked in a salty lemon butter.
Arragosta alla Catalana (rock lobster Catalan style)
This dish is from the city of Alghero on Sardinia’s North Western coast, where the best rock lobsters (also called ‘spiny lobsters’) are found.
White pepper crab
A Singaporean specialty, among locals this dish is arguably more popular than the chilli crab that visitors to Singapore love. There are many different variations of this dish – some creamy, some spicy – but Adam Liaw's version keeps it quite simple.
Shellfish spaghetti
An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.
Lobster hand rolls
Yumi Stynes' family used to holiday every year in Robe, South Australia, a town internationally famous for its rock lobsters.This is, in my opinion, the best way to eat crays.
Yabby bisque (Bisque d’ecrevisses)
Many of the top three-star restaurants all over France served this dish 40 years ago. It’s a great classic French dish to learn and perfect for a special occasion. You can use prawns as an alternative to yabbies.
Lobster, fennel and grape salad
Yotam Ottolenghi says he spent many hours on a fishing boat yearning for a single silly lobster to walk into their nets before crafting this salad recipe. "Without it, the whole scene, and a whole precious day, would be caput. Seriously, I was very close to complete desperation when a lobster finally arrived on the boat, to be followed shortly by another beautiful specimen. I was beside myself with excitement and looked like a bit of fool to my fellow fishermen, I’m sure of it."
Crab croquettes (kanikorokke)
Korokke can be found in street stalls, handed to you in a paper wrapper, crisp and piping hot. It’s a treat in the cold weather, when customers huddle on the footpath outside the stall while they savour their crunchy (or carb-y) warmth.
Crab curry naan
This is a cooking-from-scratch recipe: you’ll make a fresh curry paste, cook a whole crab, and – optional, but recommended – make fresh naan to soak it all up.
Softshell crab with chilli tomato jam
The chilli-spiked sauce is the perfect match with crisp-battered crab.
Yabbies with buckwheat pikelets
The best way to cook your yabby according to chef Peter Gilmore is boiled in salted water for three minutes. And this recipe sees after-school pikelets all grown-up.
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