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Lobster Mushroom is not a mushroom, but rather a parasitic ascomycete fungus that grows on certain species of mushrooms
Weirdly melanistic/chromatic lobsters at the New England Aquarium. Similar to the red, black, and albino chromatomorph corn snakes you see all over the place.
Taken in 2012 on "dumping day" (the opening day of lobster fishing season) in Parrsboro, Nova Scotia. This is the driver-side door of the Department of Fisheries & Oceans pickup truck, parked on the dock. All the fishermen were loading traps on their boats, running out to their fishing areas, setting the traps, and returning as fast as possible for another load. DFO officers are always on hand for opening day to ensure everyone is in compliance with fishing regulations. They even had a DFO aircraft making low altitude flights between the fishing area and Parrsboro. There have been occasions in the past, especially along the south shore of the province, where fishermen overload their boats to cut down on the number of trips necessary to set their allotment of traps. Top-heavy boats have capsized making work for the Coast Guard.
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Red Lobster Restaurant "Red Lobster Restaurant" "Red Lobster" 6/2014 Pics by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
Baked Lobster Thermidor - creamy dijon, shallot and mushroom sauce with emmenthal cheese PC: Emrys Horton, EPH Photography (#EPH0857)
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#mycrcs outdoors with the help of the Giant, the Cafeteria and Mr. Jordan put out a 5 star meal for the 8th grade and members of CRCS Outdoors.
The backbone of the lobstering industry, this apparatus is far beyond the ken of the lobster's primitive intellect. Ha! We are the masters, and the crustaceans are the puppets! Dance, puppets! Dance! We command you!
Sue's dad noticed these lobster traps stranded in the tide pool and called various agencies to report them missing. But a week went by and nobody claimed them.
Lobster Tail with Butter Sauce,
Served with Yellow Saffron Rice.
Dining Room Deck 5
RCL Liberty of the Seas
Columbus Lobster Dinner Cruise is one of Cancun’s most famous night tours. It is a tranquil trip through the romantic and mild waters of the Nichupte Lagoon on our Spanish Galleon Columbus. The trip has been especially planned to share magic moments with that loved person… the lagoon would never reveal the secrets kept in this trip as in the heart of each other. Delicious surf n’ turf or lobster dinner with the finest wine is completed with the sweet notes of a saxophone.
Poached cold water lobster, simmered in a spicy lobster broth with crisp peppers and potatoes served with fried eggs and chive hollandaise. ($17)
Notes: Greasy and wet - but the "cold water-poached lobster" was very succulent (although cut up into small pieces) and the asparagus were perfectly al dente. The potatoes were a bit much, and the sauce, as I said, was very greasy. The fried eggs were just disappointing. I wished they had been poached - the rich yolks would have mixed in nicely with the broth. Overall, it was okay, but I wouldn't order this again for the price.
"Chakchouka," by the way, is a Tunisian spicy broth. The server said it was Morroccan (I guess close enough for him) and that it was spicy. No spices here - it actually tasted sort of Mexican/South American in flavor... not as much North African spices, like saffron, cumin or coriander - more smoky chiles.
Lobster in a restaurant in Kuta where we have dinner waiting to be cook, like that or more fresh ?
Langosta en el restaurant en Kuta donde cenamos esperando a ser cocinada, así o más fresca?
August Weekend in Montauk. Highlights: 5 sunburns, babies crashing McD's castles, Mo's whiskey, an entire pan of leftover paella, 9 lobsters, 8 lobster rolls (sampler platter), Chelsa's secret mud spot (and trying real hard to made my truck look hardcore).
We bought live lobster right from the fisherman who docked outside our door on Perio Point, Beals, Maine. $5 per pound!! Here's our version of the iconic Maine meal: lobster roll. Instead of a grilled bun, we put the lobster salad on grilled toast. August 31, 2014
Poached lobster, shaved fennel and mixed radishes with a vanilla blood orange dressing. The Russian Tea Room. NYC. 10.11.10.
Butter-poached lobster tail with a carrot-ginger puree, coconut soup, tarragon juice, pink grapefruit with basil chiffonade and brown butter powder.
Notes: This plate was like a painter's palatte - reminding me of the beet dish that I had at schwa in chicago.
The lobster tail had been perfectly poached in butter to a silken tenderness. I loved almost every element on the plate - not the least of which was the graperfuit, which was slightly warm and therefore tooko on a similar texture to the lobster tail - cloaking itself in the lobster.
Each element on the dish was POPPINGLY flavorful. Personal preferences in taste aside, everything on this plate was great. The carrot-ginger puree was distinctly both. The tarragon juice was very anise fresh-and-grassy. The coconut soup, as well, was very creamy and coconutty (this was one flavor combo I didn't really appreciate). The brown butter powder, which reminded me of the brown butter powder on the skate course at my second dinner at alinea, had barely any taste of butter, even less of browned butter. Rather, it tasted like powdered milk.
Perhaps the most unassuming, but most appreciated element on this dish (besides the lobster) was the little square of purple Peruvian potato that added the only texturally "meaty" element on the plate - a welcomed and wonderful thing.
Overall, this course was very strong - most in composition and presentation. I found the number of different sauces a bit distracting - especially for such a small piece of lobster. But, it was well-executed and each element carefully and wonderfully prepared.
Unless you're living under a rock, you're aware that yesterday was a big day in the world of gay rights. What with DOMA and Prop 8 being struck down, the world got a little better, the future a little brighter, for the LGBT community. Stacy and I, and a core group of friends (gay and straight), were all on the edge of our seats, scotusblogging it up, waiting for the details. And when it came through, even though it was over FB chat, it was a very special and touching moment, and I was really glad I had the friends I do to share that moment with.
So, in keeping with that moment, we all met last night at Marie's Crisis, just feet from the historical Stonewall bar, and sang show tunes and drank among a very merry, one might say gay, crowd. Because, what could be better, than a world where anyone can love and marry the person of their choosing regardless of sex or gender? A world, where a lobster and leotards are just par for the course on a Saturday afternoon in Bushwick.
Thanks so much for everyone's wonderful comments! Here is a 20 second trailer for Lobster Boy :)
If you would like to see the full thing, please FM me and I will send you the download link!
Now I'm running around getting things printed for industry day, and then I have one week before we travel to China. So much to do!
Update: I've finally uploaded the full version to my blog
Please give it a peek if you haven't seen it already :)
For less than $30, we bought 1/2 a pound of lobster meat, freshly steamed and shelled for us. Yes, we could have taken the live lobsters home and steamed it ourselves, but why? We made two well-stuffed lobster rolls (okay, lobster burgers; we had hamburger buns and used those instead of the traditional top-loading hot dog buns). We baked up some shoestring fries for our low-fat version. For recipe, please go to
www.plantainsandkimchi.com/recipes-1/pearl-oyster-bar-lob....