Sentences with phrase «shells.the lobster shells»

In a stock pot, heat the fish stock, bouquet garni and lobster shells over medium heat and bring to a simmer for 20 minutes.

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.

Using a sharp pair of kitchen shears, cut down the length of the top of the lobster shell.

Pour about 1 cup of mixture into buttered individual ramekins or lobster shells.

Pour sherry into the pan and scrape bottom to get all the flavor from the vegetables, and add tomato paste, saffron, bay leaf, thyme, lemon, water and crushed lobster shells.

Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.

Vanilla Cream Sauce 6 cups Water 1 pound Chix lobster shells 2 tablespoons McCormick Culinary Peppercorns Melange 1 each Lemon 1 each McCormick Culinary Bay Leaves, Ground 1 bunch Green onion 1 tablespoon McCormick Culinary Vanilla, Pure Extract 1 cup Heavy Cream

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.

Crack lobster shells and remove meat; coarsely chop.

The lobster cooking liquid is used as the base for this multilayered and rich soup, which gets additional depth from lobster shells, corn cobs, and other summer vegetables.

Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes.

But a better way might be to fish it out with nanofibers of chitin — the stuff shrimp and lobster shells are made of.

This recipe will also work to make crab or shrimp stock; just substitute the respective shells for the lobster shells.

Do not throw your bones or lobster shells in your garbage can = After cleaning and / or eating your fish walk to the end of the pier at night and throw the bones and shells off the end.

Here, you can sip frozen refreshments next to Gucci - clad bankers crunching numbers and lobster shells, open an offshore bank account, and pet a stringray on the same day.

The golf balls are made from ground lobster shell, a refuse byproduct from Maine's lobster canning industry.

By utilizing ground lobster shells, the golf balls will boost the value of a lobster fisher's catch and reduce waste at canning facilities.

Having shells of chitin (think beetle or lobster shells) rather than of calcium carbonate (shells, eggshells) makes them able to tolerate low - oxygen water and ocean acidification.

Save crab shells, lobster shells and all seafood shells until you get a freezer bag filled, and then make broth.

Drizzle this dish with a little homemade «lobster oil,» made by stovetop roasting lobster shells in oil, to which you have sprinkled a little sweet (not the BBQ'd one, unless you want hot oil) paprika.

Not exact matches

For dinner, attendees sat down to a stunning display of gold - rimmed plates and floral bouquets, and feasted on truffled lobster, chicken and soft shell crab tempura with rice, and cheesecake, a brownie, and pecan pie, according to Town & Country.

He took his spine for a mountain ridge, his ribs for mountain slopes, his vitals for broad floating clouds, his flare and his flesh for fatness of the earth, his arms and legs for strength of the earth; his finger nails and toe nails for scales and shells for the fishes, his feathers for trees, shrubs, and creepers, to clothe the earth; and his intestines for lobsters, shrimps, and eels for rivers and seas; and the blood of Ta'aroa got heated; and drifted away for redness for the sky and for rainbows.

Just because the shell turns red doesn't mean the lobster is fully cooked.)

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.

Aside from the Maine (Atlantic) lobster available on the East Coast with large claws and the Rock or Spiny (Florida) lobster from the Gulf regions of the East Coast with no claws, lobsters may also be hard - or soft - shelled.

Soft - shell lobsters contain more water as the lobster grows to fill the new shell while hard - shelled lobsters are packed full of meat with little water.

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)

Instead of lobster and potatoes, we're pairing these soft - shell crabs with sunchokes, an early summer treasure.

Place lobster tails on the grill shell side down.

If one buys the pre-cooked Lobster, then we don't have shells to use.

Also, my dad occasionally still shells lobsters for me.

Using four baking shells or a shallow casserole dish, spoon half of the lobster into each shell or the casserole.

Carefully place the lobster meat back into the shell, pink side up.

The restaurant also features sea urchin, crab, lobster, grilled steak, roasted chicken, sandwiches (po» boy, soft shell crab and fried clam) and — of course — oysters.

She fed them table scraps and garden excess and lobster and clam shells.

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

Let cool and remove the lobster meat from the shell.

When the lobster parts have fully cooled, remove the meat from the shells and cut into 1/2 - inch pieces, reserving both the meat and the shells separately.

Remove lobster meat from shells and cut into large pieces; discard shells.

Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6 — 8 minutes.

Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you'll get more concentrated lobster flavor.

The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish

When cool enough to handle, crack lobsters over a large bowl to catch liquid; separate meat from shells.

Whole hard shell lobsters yield about 20 to 28 percent in meat which mean you'll get about 3 3/4 ounces of meat from a one pound lobster.

The yield from soft shell (recently molted) lobsters is about 15 to 20 percent.

Remove lobster tails from shells and cut into thirds long ways.

Seafood lovers can enjoy the 3 pound succulent Lobster Thermidor, boasting whole Maine lobster meat sautéed then placed back in the shell where it is topped with gruyere cheese sauce and toasted garlic bread crumbs and finished with shallots, white wine and freshLobster Thermidor, boasting whole Maine lobster meat sautéed then placed back in the shell where it is topped with gruyere cheese sauce and toasted garlic bread crumbs and finished with shallots, white wine and freshlobster meat sautéed then placed back in the shell where it is topped with gruyere cheese sauce and toasted garlic bread crumbs and finished with shallots, white wine and fresh herbs.

Butterfly the lobster tails straight down the middle of the softer underside of the shell.

portions of black grouper filets 2 lobster tails split in half, shell removed 12 oz.