At a restaurant, a half-pound usually costs $15 to $25, depending on the season and region. Always ask for the market price. And if they ask “chilled or steamed?” go with steamed—it warms the meat and makes the shells more fragrant.
Pro move: specify “legs only” if you’re not into the claws. Claws have more cartilage and less meat. Unless you’re a masochist who enjoys dental floss-level effort, skip them.
The Side Dish Dilemma
Don’t overload the plate. A half-pound is about the main event. Pair it with corn on the cob (one ear, buttered) or a simple coleslaw (crunchy, vinegary). Avoid fries—they’re a distraction from the star.
Drink pairing: a crisp pilsner or dry Riesling. The bubbles cut the butter, and the acidity mirrors the lemon. For a non-alcoholic option, try iced green tea with mint—it cleanses the palate between cracks.
