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2. How to Make Food Network Star Antonia Lofaso’s Crispy ... - AOL

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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.

3. Let's Get Fancy! These 25 Easy Appetizers Will Dress Up Any Party

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   Anything made with lobster will bring a touch of elegance to your table. Surprisingly, this creamy bisque is made with lobster tails so it's budget-friendly, too. Get the Lobster Bisque recipe ...

4. How to grill shrimp, lobster, scallops and other shellfish - AOL

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   Grill shellfish like a pro with these tips from a Maine chef. Skip to main content. News. 24/7 help. For premium support please call: 800-290-4726 more ways to reach us. Login / Join. Mail ...

5. Butterflying - Wikipedia

   en.wikipedia.org/wiki/Butterflying

   Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

6. Seafood Hot Pot with Green Curry Recipe - AOL

   homepage.aol.com/food/recipes/seafood-hot-pot...

   Heat the vegetable oil in a large stock pot over medium heat. Add the lobster bodies and brown on all sides. Add the crab paste, ginger, galangal, and lemongrass. Continue to cook. Once the vegetables start to soften, add the kefir lime leaf. Add the chicken stock and coconut milk, and bring to a simmer. Gently simmer for 45 minutes.

7. Tomalley - Wikipedia

   en.wikipedia.org/wiki/Tomalley

   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 ...