The lobster’s tail is curled under it. The shell is a vibrant red. When cooking the lobster yourself, always rely on an instant read thermometer. You want to aim for around 140 degrees. Eating Raw Lobster Araw food dietmay be trendy for some weight loss diets. However, not everything...
The red material in the tail section is the coral “roe” or the female eggs and is considered a delicacy. The greenish material at the junction of the body and tail is “tomalley”, which is actually the liver, and has a very unique “peppery” taste used in many recipes. Don’t w...
safely and sustainably – that’s a game-changer for me and I’m a forever fan. Their lettuce is grown year-round, so we can eat it year-round. It’s cut one day in their automated, hands-free greenhouse, and in your grocery store the next day. I know it’s always clean and sa...
Made the leftover tail into a couple of lobster rolls today (the tail alone was 1/2 a pound!) Used your recipe as a guideline and it turned out amazing. Thanks Deb November 25, 2012 at 5:09 pm Reply Heather Not easy to get lobster where I am but a place near me has frozen...
Cooked lobster meat – Any part of the lobster will work: tail, claw, or knuckles 1 cup panko bread crumbs If you can’t find cooked lobster in your seafood market or grocery store and if you’re petrified of cooking a whole lobster, see if you can find frozen tails. You’ll need...