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  • Based off the popular Boiling Crab restaurant in the states and it hit pretty close to the taste. So why the low rating? The ridiculous price they charge for such a novelty. Everything is boiled in a bag with the spices mixed in. The spices are just a mix of butter, garlic, lemon, pepper, and cajun. All this can be easily replicated at home for minimal prices and done better by anyone who has minimal knowledge of cooking. Some fun facts about seafood: Shellfish and crustacean in general have heavy shells and yield very little meat. For a lobster, on average yields about 25% meat to weight ratio, but also depends on the lobster. It never reaches a threshold greater than 35% from my experience weighing it (small sample size I know, but more information can be found online). Shrimps tend to be around 50%, but can be deceiving when cooked as water is lost in the process and they shrink. I'll admit these were decently sized and good "value". Mussels - $10/lb - the meat is only 25% of the total weight UNCOOKED, so yes 75+% of what you are paying for is shells and butter Clams - $12/lb - 25%-35% meat ratio uncooked, yep....same as above King crab - $35/ONE leg!?!? - I love how the server tried to up sell us on this saying they're "big crab legs".....almost flipped the table . You know there is an issue with pricing when the crab legs are more expensive than an ENTIRE LOBSTER. Yes, god damn $29/lobster....which by my guess would be a good 3 or 4 pounds. I have nothing against restaurants that charge a premium, but there has to be something more than the novelty. What are you getting exactly? Food that is difficult to execute and takes time to prepare? Nope Maybe the food is visually appealing? Nope Great service? I'll say too early to judge, new restaurants tend to struggle An overpriced one-time experience? Yep.
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