This was fun. King Crab Legs and some Maine Lobster claws.
Served with my mom’s Louie Sauce and Sauce Verte from Gourmet Cookbook Vol II 1965.
For the Sauce Verte:
Fold into one cup of mayo, 1 tbls parsley, 1/2 tablespoon each of chives and tarragon. 1/2 teaspoon of chervil and dill – all finely chopped.
Chill for two hours plus.
Sorta a plating error with the two sauces. Gotta work on that.