something last night I had never prepared before: Alaskan king crab legs. They 
were extremely easy to prepare and were delicious! Cooking both of these shellfish really could not be easier. I brought tow pots of salted water to a rolling boil, then I put the crab legs and lobster tail into each pot and cooked them until they were done. The crab legs were put into a pot with about 3 inches of boiling water and a strainer, while the lobster tails were placed into a full pot of boiling water. I cooked the crab legs for 7 minutes and they were simply perfect. I cooked the lobster tails for 18 minutes and removed the tails from the pot. However, the lobster tails needed a few more minutes in the pot. I ended up cooking the tails for a total of 23 minutes. The tails were frozen when I placed them into the pot, which added to the required cooking time.The
sides were simple: Pine Nut Cous Cous and tossed greens with a lemon/honey dressing. I will work on 
getting the recipe for the dressing loaded into the Cafe's list later today. We sipped on a bottle of 2005 Forman Napa Valley Chardonnay, which was recommended by our friends at Art of the Table. The wine was a perfect compliment to the seafood. Clearly, Samson was interested in what I was making as he stayed in the middle of the kitchen throughout the cooking process. He spent most of the meal next to the Maven, hoping that gravity would work its magic for him. He did get a few snitches of crab meat. Once again, Samson liked what we served to him.
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