Surf & Turf Combo - 2 Beef Tenderloins, 2 lb King Crab Legs, ½ lb Raw Jumbo Shrimp & 4 Brownies

How a New Shell Forms

Crabs and other crustaceans grow by molting because their rigid exoskeleton cannot expand. Before molting, they reabsorb some calcium from the old shell to help build the new one.

Before shedding, a crab reabsorbs some calcium carbonate from its old shell. It then produces a new, soft shell underneath and gradually hardens it after the molt is complete.

Raw shrimp: steaming

1. Add 2 in of water to the bottom of a pot and bring it to a boil.
2. Place a steaming basket in the pot and add the raw shrimp, keeping them out of the water.
3. Sprinkle with Harbour House Crabs seafood seasoning and cover with a lid.
4. Steam for approximately 4 to 5 minutes after steam begins escaping from under the lid. The shrimp are done when they turn from grey to pink.
5. Serve with cocktail sauce. Steam times may vary.

King crab legs: steam

1. Add 2 cups of water and 1 tablespoon of salt to a pot and bring it to a boil.
2. Place the pre-cooked crab legs and your preferred seasoning on a rack over the boiling water, then cover.
3. Steam for approximately 10 to 15 minutes after the water returns to a boil.

Boil

1. Fill a large saucepan halfway with cold water, bring it to a boil and add 1 tablespoon of salt and your preferred seasoning.
2. Add the crab legs, reduce the heat to medium and simmer for approximately 12 to 15 minutes.

Grill

1. Brush the crab legs with olive oil on all sides to prevent sticking.
2. Grill at 275°F for approximately 10 minutes per side.

Bake

1. Preheat the oven to 350°F and arrange the crab legs in a single layer in a shallow baking pan.
2. Add approximately ⅛ inch of hot water and cover the pan with aluminum foil.
3. Bake for approximately 15 to 20 minutes.

Beef tenderloin: grill

1. For charcoal, place the meat directly over medium coals. For gas, preheat the grill and reduce the heat to medium.
2. For a 1-inch cut, grill for 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through.
3. Transfer to a platter, cover with foil and rest for 5 minutes.

Skillet

1. Choose a heavy skillet that holds the meat snugly in one layer, and pat the meat dry.
2. Lightly coat the skillet with nonstick spray and preheat over medium-high heat until very hot.
3. Add the meat without liquid or a lid, reduce the heat to medium and cook for 10 to 13 minutes, turning occasionally, to 145–160°F.
4. Transfer to a platter, cover with foil and rest for 5 minutes.

Broil

1. For cuts under 1½ in thick, position the broiler rack so the meat will be 3–4 in from the heat, then preheat the broiler.
2. Place the tenderloin on the unheated rack of a broiler pan.
3. For a 1-inch cut, broil for 12 to 14 minutes for medium rare (145°F) or 15 to 18 minutes for medium (160°F), turning once halfway through.
4. Transfer to a platter, cover with foil and rest for 5 minutes.