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Recipe: Boil three 1.5 pound lobsters. Once they’re cooked, clean the lobsters and chop the tail and legs into small chunks, making sure to leave the claws whole.
Add the lobster delight, a 1/2 cup of the mozzarella cheese, a 1/2 cup of the parmesan cheese, pepper, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, dry mustard, salt and pepper into a ...
2 cup cooked lobster meat, cut into chunks no smaller then 3/4 inches (see Note); 2 tsp lemon juice (juice of about 1/4 lemon); 1 / 2 cup mayonnaise, plus more if necessary; salt and freshly ...
A lobster salad-style roll, Amagansett, New York on Long Island [1] A lobster roll is a dish native to New England and Atlantic Canada. It is made of lobster meat served on a grilled hot dog–style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter ...
Deep-fried butter at the State Fair of Texas, 2009. Deep-fried butter is a snack food made of butter coated with a batter or breading and then deep-fried. [1] [2] The dish has often been served at fairs in the US; among them, the State Fair of Texas in Dallas, Texas, the South Carolina State Fair, the Iowa State Fair in Des Moines, Iowa, [1] and County Fairs across Ohio.
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 ...
Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat. Plunge the live lobster into the boiling water, cover with a lid, and lower the heat to a simmer ...
Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, [1] with a secret ingredient found to be Cayenne pepper. [2] A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade.