Sentences with phrase «lobster tail meat»

Dice the lobster tail meat and toss with a 1 / 2ed claw in a tsp of mango vinaigrette.

Not exact matches

Lobsters yield about 20 percent of their weight: a 1 1/4 - to 1 1/2 - pound hard - shell Atlantic lobster will yield about five ounces of lobster meat (claws, knuckles and tail)... about what goes in a decent - size lobster salad roll served throughout the New England region.

I've only ever tried it with just the tails, but if you have a large lobster with an equivalent amount of meat, that should be fine

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

Transfer lobsters to a rimmed baking sheet and let cool (we cooked our live lobster first, and then did the tails in a second batch) 2) Crack lobster shells, pick meat from tail and claws, and cut into 1 / 2 - inch pieces.

While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.

Using your index finger, free the meat from the shell to get the whole lobster tail out.

When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat.

petite Maine lobster tails, wild Pacific prawns, Saltspring Island mussels, seasonal Pacific oysters, clams, sardines & shrimp meat; assortment of dipping sauces (items prepared for 2 to 3 people) 82

Another resounding hit was the Cold Water Lobster Tail that featured a thin, crispy and well - seasoned savory batter ensconcing the super-sweet lobster meat Lobster Tail that featured a thin, crispy and well - seasoned savory batter ensconcing the super-sweet lobster meat lobster meat within.

The lobster meat should include pieces of tail, claw, and knuckle from the species Homarus americanus, a.k.a. Maine lobster.

Cook until the meat is opaque and white or to about 135 degrees F. Remove the lobster tails from the grill and serve with more compound butter and lemon wedges.

It had a 1 1/2 lb Maine lobster — beer battered claws, grilled tail and knuckle meat scampi, plus mushrooms and a leek and potato cake.

Add lobster tail and cook until the shell curls and the lobster meat turns white, 8 to 10 minutes.

Brush the meat side of each lobster tail with the butter mixture.

To prepare the filling, you'll simply grill lobster tails, then combine the sweet lobster meat with tomatoes, green onions, and Herdez ® Red Guajillo Chile Mexican Cooking Sauce.

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As with a lobster, the meat is in the tail.

The only tricky thing about grilling lobsters is that the tail meat cooks much quicker than the claws.

Its rendering of Indonesian fried rice, nasi goreng, for instance, features quality meats with rib - eye of wagyu or fish with lobster tail.

Shred a full cup of lobster claw meat (you can buy whole packages of just claw meat), perhaps using two forks, and chop two cups of poached lobster tails.