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In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs ...
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.
Instead, plan to thaw a turkey in the refrigerator. Place the turkey on a deep rimmed sheet tray or or a roasting pan lined with a wire rack, which will catch any leaks.
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. [86]
The residual heat from the stones along with steam from the moisture of the seaweed combines to cook the food. While lobster is often featured at clam bakes, some authors suggest that in practice, lobster will not be fully cooked by the time the stones have lost most of their heat. [12]
It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, [3] or Maine lobster. [ 4 ] [ 5 ] It can reach a body length of 64 cm (25 in), and a mass of over 20 kilograms (44 lb), making it not only the heaviest crustacean in the world, but also the heaviest of all living arthropod species.
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In the next two decades, there were several, largely unsuccessful, attempts to harvest the lobsters using factory ships. In the period 1950 to 1956, the spiny lobsters were harvested by the French company Sapmer with about 260 tonnes of lobster tails being processed annually (equivalent to about 800 tonnes of whole lobster). [6]
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