Sentences with phrase «serves lobster»

Are you the only restaurant in the world that serves lobster rolls from a food truck parked in front of every federal courthouse in the country?

But no one comes to Malibu to stay indoors: the hotel's alfresco Carbon Beach Club restaurant serves lobster salad with views of the surf, and the outdoor Malibu Country Mart is just a five - minute walk from the hotel entrance.

You wear a diamond the size of a kiwi, the caterer served lobster profiteroles, a bagpiper led everyone in a procession from the church to the catering hall, and your whitened teeth looked as unnatural as Eva Longoria's.

(I'd also, I'm afraid, been rather churlish and ungracious to my hosts at the ITV News party, mocking them for serving lobster at their party at a time when they're sacking hundreds of journalists in regional newsrooms.

And in some parts of New England, serving lobster to prison inmates more than once a week was forbidden by law, as doing so was considered cruel and unusual punishment.

She also offers her take on everything from retrieving engines that have actually gone overboard, to the best way to cook and serve a lobster.

I just think you're being served a lobster dinner here and are complaining cause they forgot your dinner roll.

Not exact matches

We serve the best lobster in the world — wild - caught, sustainably harvested, premium lobster from Maine.

Instead, at 21 he was working at Red Lobster, serving classmates he had once looked down on.

The Boca Raton Seafood and Music Festival debuted Feb. 10 - 11 at Mizner Park with vendors serving fresh Florida shrimp, grouper, mahi - mahi, stone crabs and Apalachicola oysters, as well as jambalaya, lobster and alligator chili.

there's egg and bacon; egg sausage and bacon; egg and spam; egg bacon and spam; egg bacon sausage and spam; spam bacon sausage and spam; spam egg spam spam bacon and spam; spam sausage spam spam bacon spam tomato and spam; or Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.

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.

The BUY ME initiative serves three purposes — it reminds consumers that if they want to eat a real Maine lobster it has to be caught by a real Maine fisherman.

This consisted of a beautifully marbled and moist 14 - ounce Dry - Aged Delmonico topped with a dollop of truffle butter; a 6 - ounce Petit Filet served «Oscar» style with Alaskan King Crab; and STK's Lobster Duo dish of split butter poached lobster paired with an ample portion of doughy lobster gnochi, all topped with sharp parmesan and a copiously herbed Lobster Duo dish of split butter poached lobster paired with an ample portion of doughy lobster gnochi, all topped with sharp parmesan and a copiously herbed lobster paired with an ample portion of doughy lobster gnochi, all topped with sharp parmesan and a copiously herbed lobster gnochi, all topped with sharp parmesan and a copiously herbed butter.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Glasses of wine and beer were served and we reached our final course of grilled lobster as we hit dusk and cooked underneath the string lights on the patio.

Most lobster bisques served in restaurants are filled with butter and cream.

Ghee is also called seafood butter (it is often served with lobster and other seafood at restaurants).

I'm going to serve it with cheesy Red Lobster inspired biscuits.

Fearing my husband's somewhat limited palate would balk at the mussels and clams, I substituted lobster tails and served this up for Valentine's dinner... and it was a hit!

NUTRITION (per serving) 281 cal, 24 g pro, 29 g carb, 2 g fiber, 7 g fat, 3.5 g sat fat, 572 mg sodium Fish Fact: Lobster is a low - fat source of protein.

PREP TIME: 15 minutes TOTAL TIME: 15 minutes SERVINGS: 4 2 1/2 c cooked lobster meat, coarsely chopped, or lump crabmeat 1 Tbsp unsalted butter, melted 1/2 package shredded coleslaw mix (7 — 8 oz total) 1/4 c reduced - fat sour cream 2 Tbsp cider vinegar 1 tsp honey 4 top - split hot dog buns (preferably whole wheat), toasted 1 lemon, cut into 4 wedges 1.

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

As I doubt I have any talent for lobstering (the primary profession among citizens of Swans Island), I think I'd build a little pie shop next door to the general store and live out my days wearing cute aprons, rolling dough, and serving warm slices of local berry pie a la mode.

americaine: method of serving seafood, usually lobster and monkfish, in a sauce flavoured with olive oil, aromatic herbs, tomatoes, white wine, fish stock, brandy and tarragon.

For those looking to splurge, there is the two lobster roll, two five - ounce burger, and whole lobster combo, also served with fries and salad.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

Entrées include a choice of Scallop and Lobster Pithivier served on a bed of saffron leek compote, puff pastry and caviar beurre blanc; or Beef Short Ribs with truffles, sautéed sweet breads, saffron potato purée and vegetable flan.

But there are no velvet ropes here, no stuffy vibe, and no reservation necessary; instead, at Cattle & Claw, all you need is a laid - back attitude, a love of beef and lobster served using the best ingredients possible and a touch of SoCal casual cool — and a bib, of course, to keep that tarragon cream (or garlic mayonnaise) off your shirtfront.

«Seafood Ravioli includes fresh Maine lobster, large sea scallops, and Gulf shrimp in a rich seafood broth with tomatoes, spinach, and finished with a Mornay sauce served over fresh spinach ricotta ravioli,» Dominguez continues.

I was served what the Anguillans call crayfish, but they're considerably larger than the Louisiana kind yet smaller than a spiny lobster.

The menu items at the Inn include creative New American cuisine, classical favorites, and of course, fresh native New England seafood.One signature dish, according to Dominguez, is the Lobster Stuffed Breast of Chicken served with a Boursin cheese sauce.

Lovers of the lobster claw will simply skip the beef and dive right into a delightfully spiced lobster roll served up on a homemade bun drizzled with a tangy remoulade sauce or perhaps choose a lobster - tomato - arugula salad enhanced with a Champagne vinaigrette.

Yes, you go to Eventide for the crave - worthy hot lobster roll, but there's another brown butter specialty that you should be eating ASAP: the brown butter soft serve, with maple pecan crumbles, and bourbon caramel.

Makes me want to make up some sinfully rich shrimp salad (maybe lobster, if I feel flush), and serve it with a scoop of the seafood salad on top.

Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

Yes, you go to Eventide for the crave - worthy hot lobster roll, but there's another brown butter specialty that you should be eating ASAP: the brown butter soft serve, with maple pecan crumbles, and bourbon...

Chunks of lobster, diced California Avocado and celery, lemon juice and mayo all served on split whole grain buns.

«Champagne is a wine that asks for simple ingredients, no more than three,» she said, while referring to a dish in front of her, the wok - friend lobster with morel mushroom and asparagus, a Cantonese dish served at the one Michelin - starred Man Wah restaurant.

Additionally, Red Lobster unveiled its Seafood with Standards platform, detailing its commitments to serving the highest quality seafood that is sourced in a manner that is traceable, sustainable, and responsible.

Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.

Surrounded by shucked and butter - cooked lobster meat, this onion - garnished masterpiece is served in a dish bed of vanilla cream sauce, made with bay leaf and peppercorn - boiled lobster shells, garnished with fresh green onions.

There's delectable sushi and other Japanese fare provided by local favorite Azuki (I highly recommend the seafood shumai dumplings); to - die - for ramen bowls, my current obsession, from Kuro Obi — Ippudo's quick - serve spin - off; roasted duck shawarma and other Mediterranean delights from ilili Box; masterful Mexican fare from Gabriela's Taqueria, where the grilled skirt steak and homemade house vinaigrette dressing will knock your socks off; decadent lobster, crab and shrimp rolls and clam chowder all doing New England proud; and beer and burgers courtesy of Whitmans New York.

TO: The Crab Cake, made with jumbo lump crab meat is baked as opposed to fried and served over a Cajun lobster sauce.

Think outrageously flavorful lobster rillettes from France or calamari in spicy ragout from Portugal, served straight from the can.

From fresh starters like a savory Tuna Tartare and the Shellfish Plateau platter (for two or four) with chilled Alaskan King crab legs, iced jumbo shrimp and chilled stone crab claws; to an impossibly tender petite Filet Mignon Trio served three ways (Oscar among them); to an enormous à la carte Broiled Lobster Tail carved tableside; to the richest and most decadent Lobster Macaroni & Cheese I've ever had, Del Frisco's demonstrated its prowess as a fine dining restaurant that readily pulls patrons to its off - strip locale.

Beginning tonight, Wednesday, May 13th, join Executive Chef Seth Levine as he serves up a Maine - style Lobster Bake including 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the Lobster Bake including 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the Summer!

He should know; Geronimo was serving grilled lobster, basil slaw, and parmesan cakes.

The lobster should be coated in mayonnaise and served chilled (traditional style) or lightly sauteed in butter and served warm (Connecticut style).

As Madison Magazine writes, «Creations range from pub - style sandwiches to elaborate spreads, like the broken - down whole rabbit and lobster dish, served family - style on a rustic wooden board.