Like many people, my sister loves seafood restaurants. She always orders some kind of sampler platter, which many of them offer and it will generally include a lobster tail, shrimp and either a fillet or some crab legs. Shellfish is her favorite, and she loves an assortment of shrimp in her meal. Sometimes this will include some battered baby shrimp, some scampi and sometimes grilled shrimp. Occasionally the fried shrimp will also include a choice of flavoring, such as Cajun barbeque, coconut or cilantro and lime. The possibilities are endless and some shrimp specialty locations will offer and endless variety.
My sister also loves the lobster and prefers it on a sampler platter where it will usually be removed from its shell. While she is more than capable of removing it herself, when she treats herself to a great seafood meal, she considers this to be more of a chore and enjoys it when the lobster is presented out of the shell. Her taste with lobster is simple and direct, she enjoys dipping it in butter and savoring the rich flavor.
The crabs are almost always served in the shell of their legs, and removing them is second nature to my sister. I never understood why this too wasn’t a chore, though I recognize that it certainly doesn’t seem like one to my sister. She usually dips the crap in butter and sometimes will use a sauce if one is provided. When a fish fillet is served, it is frequently Orange Roughy. This is a mild and light deep ocean fillet that is suitable to many pallets. My sister loves every item that is included with these sampler plates, though this definitely does not complete her experience. Every time she has seafood, and actually any other time it is available, my sister also enjoys a large bowl of New England clam chowder. To her, the creamier it is the better.
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