We're hardly the first to pit lobsters against crabs, but this is a serious rivalry. Summer seafood isn't something to mess with, and not just because clawed creatures can be feisty in the kitchen (just ask Annie Hall). When you invite the ocean into your kitchen, you add the thrill of war to your meal. The counter and stovetop are the battlefields, the shellfish are the passionate opponents, and the competition between the two provides a whiff of excitement -- the kind that doesn't come in a spice bottle.
I'm a former Food52 Julia Child Food Writing Fellow now studying law so I can make food fairer, more delicious, and more sustainable for everyone. I was born and raised in Montreal (mostly on poutine and matzoh ball soup), but in my heart I am an Italian grandma—I live on pizza and make a mean eggplant parmesan.