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Cook, turning once, until both sides are golden brown, about 2 minutes per side. Open the rolls and spoon in the lobster salad, heaping it high. Sprinkle lightly with snipped chives or chopped parsley for color. Serve immediately. Note: Buy cooked lobster meat or steam three 1-pound lobsters and pick out the meat.
2 cup cooked lobster meat, cut into chunks no smaller then 3/4 inches (see Note); 2 tsp lemon juice (juice of about 1/4 lemon); 1 / 2 cup mayonnaise, plus more if necessary; salt and freshly ...
Fry the breadcrumbs and garlic in 3 tablespoons of the oil until very lightly browned (stir continuously lest it burn). Add the anchovy and pepper flakes for the last 30 seconds, then take off the heat and add two-thirds of the parsley, and the Marsala to moisten the mixture.
Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat. Plunge the live lobster into the boiling water, cover with a lid, and lower the heat to a simmer.
This recipe is easy yet elegant (AKA worthy of dinner parties), it comes together in a half an hour, and it teaches the foundations of good cooking techniques. (like how to cook skin-on fish so it ...
Cut the lobsters lengthwise into two equal halves. Remove the leathery, gritty stomach sac from their heads. If you are using only one lobster, separate the head from the tail. Cut the head in half lengthwise and slice the tail into large medallions. Retrieve all the liquid released from the lobster to use in the paella.
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 ...
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 ...