I know most parts of a lobster are edible except for what was afore mentioned in your content. But there is no mention of the hemolymph, the white substance that comes out of a fresh, live lobster ...
"When boiling lobster, how do you tell when it's done? Is there a rough estimate of cooking time (eg: time/ounce, etc...)?
Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer. This is just a small ...
I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?
Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?
I lived in NYC for many years and love(d) the (mayo-style) lobster rolls at Pearl Oyster Bar and Mary's Fish Camp - big chunks of lobster meat in a simple-seeming mayo-based dressing on buttery ...
In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" between Maine lobsters and Canadian ...
I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James. They were bought Saturday afternoon and ...
Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, tail, and all. Still good? I normally ...
I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best way to prepare - defrost first, boil ...