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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.
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.
The restaurant's well-known lobster roll is made from 5 oz (140 g) of lobster meat from lobsters trapped off the coast of Kennebunkport. The handpicked claw, knuckle, and tail meat boiled in fresh ocean water to be sandwiched between two family-made rolls from Reilly's Bakery in Biddeford.
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.
The best-attended function to feature Frogmore Stew occurs in July at the 10-day Beaufort Water Festival (in the 54 years of the festival it has grown to be the largest totally volunteer-run festival on the south eastern coast), the event feeds 2,400, the recipe includes 1,200 lbs of shrimp, 2,400 ears of corn, 600 lbs of sausage, 72 oz of ...
From undercooked rice to a poorly-seasoned dish, Hell's Kitchen fans are no stranger to chef Gordon Ramsay's rants about the many ways contestants mess up his iconic lobster risotto recipe.The ...
Steak is sometimes served with shrimp or lobster tail, giving "surf and turf" or "reef and beef". Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called "chicken fried" or "country fried" steaks, respectively.
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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