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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.
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.
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish , but octopus , shrimp , and lobster may also be used. [ 2 ]
A grilled langostino prawn. Langosta is a Spanish word with different meanings in different areas, most commonly applied to various types of crustacean.In the United States, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn.
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 ...
Cook, turning once, until both sides are golden brown, about 2 minutes per side. Open the rolls and spoon in the lobster salad, heaping it high. Sprinkle lightly with snipped chives or chopped parsley for color. Serve immediately. Note: Buy cooked lobster meat or steam three 1-pound lobsters and pick out the meat.