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Dip the lobster tails into the tempura batter and gently place into the oil. Cook for 3 to 4 minutes until golden brown. Remove from the oil onto a paper towel and season with salt.
When the lobster is cool enough to handle, remove the shell and cut into large chunks. In a large deep pan or skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions.
A lobster roll is typically made with lobster knuckle, claw meat, and tail meat. The meat is stuffed on a white split-top roll that resembles a hot dog bun. ... the lobster meat falls out of the ...
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Lobster bisque, lobster stock, and lobster consommé are made using lobster bodies (heads), often including tomalley. In Maryland and on the Delmarva Peninsula , the hepatopancreas of the blue crab is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared yellow mustard , but ...
Two variation are the Santa Rosa, larger and with an additional stuffing of cream and black cherry, and the coda d'aragosta ("lobster tail"), with a bignè inside and stuffed with various types of cream. Zeppole, deep fried or baked; Graffe, prepared for the Carnival period; Pastiera, prepared for Easter holidays; Struffoli, typical Christmas cake
But generally speaking, lobster pairs well with crunchy slaws and salads, lemon-kissed pastas, roasted potatoes and vegetables, cheesy breads and biscuits and, best of all, juicy seared steak ...
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