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Lobster claws are firm, while lobster tails are meatier and chewier. Both are delightfully sweet and briny in the best way; offering a subtle flavor of the sea without being fishy. Peak lobster ...
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.
The lobster tail pastry (so named because it resembles a lobster tail, obviously) is an Italian-American bakery staple, and when properly made it has a light, crispy, crunchy exterior and an ...
Nephrops norvegicus at Cretaquarium in Greece. Nephrops norvegicus has the typical body shape of a lobster, albeit narrower than the large genus Homarus. [3] It is pale orange in colour, and grows to a typical length of 18–20 centimetres (7–8 in), or exceptionally 25 cm (10 in) long, including the tail and claws. [4]
Jasus edwardsii, the southern rock lobster, red rock lobster, or spiny rock lobster, is a species of spiny lobster found throughout coastal waters of southern Australia and New Zealand including the Chatham Islands. It is commonly called crayfish in Australia and New Zealand and kōura in Māori. [3]
Two variation are the Santa Rosa, larger and with an additional stuffing of cream and black cherry, and the coda d'aragosta ("lobster tail"), with a bignè inside and stuffed with various types of cream. Zeppole, deep fried or baked; Graffe, prepared for the Carnival period; Pastiera, prepared for Easter holidays; Struffoli, typical Christmas cake
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Slipper lobsters are typically bottom dwellers of the continental shelves, found at depths of up to 500 metres (1,600 ft). [6] Slipper lobsters eat a variety of molluscs, including limpets, mussels and oysters, [7] as well as crustaceans, polychaetes and echinoderms. [8] They grow slowly and live to a considerable age.
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