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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.
For boiling, shoot for 5 to 6 minutes for a 1-pound lobster. Add 2 extra minutes for every half pound beyond that. By the way, the edible portions of the lobster include the meat from the tail ...
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Dice the tomatoes. Chop the jalapeno, onion and tarragon. Place into blender. Add the clam juice, celery salt and lemon. Blend until smooth. Place ice in a glass.
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 ...
European lobster or common lobster: may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. [8] In life, the lobsters are most of the time blue, only becoming "lobster red" on cooking. [9] Homarus gammarus is a highly esteemed food, and is widely caught using lobster pots, [8]
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1 box tempura batter (follow package instructions) 1 cup sriracha aioli 1 lemon, cut into 4 wedges. Instructions For the Sriracha Aioli: 1. Mix all the ingredients together and set aside. For the ...