Darling it’s better, under the sea!

I am a huge seafood fan. I love pretty much anything that comes from below sea level — but with one caveat: I prefer it to not be cooked. I’m not necessarily talking about sushi (although I do have a deep, deep infatuation with sushi). I’m talking about cold seafood. You know, like oysters and lobster and crablegs and shrimp served in a large bucket of ice. Like this:

Heaven. Let’s start with Oysters: I developed a taste for these little slimy suckers when I was in Vegas celebrating my 21st Birthday. Yeah, I know, you don’t generally associate binge drinking with such a non-filling, delicacy, but what can I say. I’m classy. Believe it or not, oysters actually taste different. There are hundreds of different kinds, and I can actually tell the difference. Pacific Oysters, Atlantic Oysters, Kumamoto Oysters, European Flats, and Olympia Oysters all have a different flavor and texture — there are some that I haven’t tried yet that are on my list! But, my favorite is the Atlantic Oyster, with a little bit of white vinegar garlic and horseradish. Slurps up!

Now onto crab legs: Nothing beats some Maryland crab, but these Alaskan King Crab Legs were certainly scrumptious. I generally like them dipped in warm, melted butter with a drizzle of lemon. Makes all the hard work worth it in the end!

Lobster: Mmmm, lobster.One of my favorites. I just love the tender texture of lobster, and I adore it dipped in the garlic mayonnaise sauce. However, it’s just as delectable dipped in the same warm, melted butter as the crab legs.

Shrimp: In cocktail form, of course. Shrimp cocktail is super easy and incredibly delicious. It goes along perfectly with the rest of the seafood platter and provides a light, refreshing snack, appetizer or meal. Don’t get me wrong, I love me some baked salmon or sauteed tilapia, but cold seafood — cold shellfish, is the way to my heart.

✗✗ Lauren