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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.
Yields: 4 servings. Prep Time: 15 mins. Total Time: 30 mins. Ingredients. 3 (8-oz.) lobster tails, steamed, meat removed and chopped 6 tbsp. butter, divided. 4. split ...
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.
"Chicken-Fried Lobster Tail" – whole 7-ounce lobster tail (brined for five hours in a mixture of salt, sugar, lemon juice and secret spices), double-dredged in egg and flour mix, deep-fried and topped with champagne gravy (made with Champagne, garlic, lemon juice, chicken stock, flour, milk, butter and Cajun spices), served with fries and ...
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 ...
Restaurant Location Specialty(s) Red's Lobster Pot Restaurant: Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and ...
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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