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4. You can tell when lobster is done by picking up the lobster and feeling the tail. If the tail is firm and inflexible, it's ready. If it's squishy or still moves, the lobster meat is not yet cooked.
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.
Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab [245] [246] [247] Waldorf salad: Northeast New York City
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 ...
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Lobster is fished in water between 2 and 900 metres (1 and 500 fathoms), although some lobsters live at 3,700 metres (2,000 fathoms). Cages are of plastic-coated galvanized steel or wood. A lobster fisher may tend to as many as 2,000 traps. Around the year 2000, owing to overfishing and high demand, lobster aquaculture expanded. [89]
It’s not summer in New England without a lobster roll, made by piling heaps of fresh lobster meat into a toasted New England-style hot dog bun. There is a lobstah to love about these shellfish ...
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as ...