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This soup actually had big chunks of lobster in it. As far as I can remember, it was indeed a good start to a fine lunch in Little Italy.
I've assembled most of the ingredients I'll use: thyme, tarrgaon, tomato, tomato paste, onions, fish stock, brandy, sherry, lobster bodies, heavy cream, bay leaves, peppercorns, celery, and carrot. The original recipe uses garlic, but Melanie can't eat it, so I'll substitute a shallot.
Kreeftenplaatjes zat, maar deze is toch weer speciaal.
Enough pictures of lobsters around, but this lobster hat just that extra.
Biiiig lobster. This guy weighed nearly 3 kilos, was worth around £100-odd, and was about 20 years old. He was covered in tiny shellfish and barnacles. That's a "regular" sized lobster next to him. The regular guys were being sold for about £10 each, for comparison.
when you go to ushi wakamaru (notice i said when, not if), make sure to order the lobster sushi. if you're nice, they may broil up the rest of it for you with a little soy sauce, some butter, and lemon. i lived in maine for 6 years, and this is one of the best lobster dishes i have had in a while.
MAINE MONDAY - 24’ lobster boat with 8’1” beam; designed by Creston Bryant and built in 1977 by Paul Bryant at Riverside Boat Company of Newcastle, Maine; 24-26 mph; 7/8” Cedar Plank; Mahogany Transom; Restored in Maine 2003; trucked to Newport for David Lett of Eyrie Vinyards. She was passed on to Jason Lett in 2008. Recent restoration was done by James Holsgraf of Newport. Owned by Jason Lett of Newport, OR.
Lobster is more expensive when it has to be flown across country! Salmon caviar seems to be readily available, however.
These men are catching lobster in cages called "lobster pots." Sailors in New England always watch for a red sky. They have an old saying about that. "Red sky in the morning, Sailors take warning. Red sky at night, Sailors delight." I think it has to do with weather. but it probably inspired the name of that boat.
For the recipe and story please visit my blog cookwithcare.blogspot.com/2010/01/lobster-rolls-curing-wi...
Rock Lobster’s 1950s-style mural near the front tall harvest table is painted by Donald Pettit, owner Matt Pettit’s father, who is a graphic and mural artist.
Rock Lobster Food Co.
1192 Queen Street East
Toronto, ON
(416) 533-1800
Twitter: @rocklobsterfood, www.rocklobsterfood.com/
Owners: Matt Dean Pettit, Mike Homewood, Darryl Fine, and Alan Thomson (Sotto Voce)
Executive chef: Matt Dean Pettit
Corporate chef de cuisine: Deron Engbers
This picture, taken at Malgrétoute, isn't particularly well made but I thought its subject deserved some exposure. We can see a whole family of caribbean spiny lobsters stacked on top of each other, an unusual sight.
Love lobster one of my favorite things to eat. My boyfriend is a lobster fisherman, so during the spring and winter months we are lucky to be able to indulge quite often.
Butter poached lobster on a bed of spring onion polenta with peas and carrots
Strobist: One 580EX II with shoot throung umbrella high 45 degree angle behind right side of booth and white reflector directly camera left.
I got lobster for breakfast for free along with my coffee at the Municipal Training Center. Socorro. Lobster for breakfast, @ the Municipal Training Center in Socorro. I had planned to return to Ate Emma for breakfast but during coffee at the training center, the staff on duty served me lobster for free along with the coffee. It was leftover from dinner last night, she said I should have joined the police contingent at dinner because they prepared a special banquet on orders from the mayor. My stay in Socorro is turning out better than expected.
Lobster Piri Piri
Frozen lobsters were on special offer at Costco a while back, and continuing with my 'international week', I adapted an original Nigerian recipe for this.
Many years ago I inherited 12 solid silver lobster forks – not the most useful of kitchen implements, not for me anyway: I think I have served lobster at home a total of four times including today! So at least the forks got a quick polish and an outing into the real world. The place mats with the fish motifs came from Bali.
For some reason I wasn't expecting a great deal from this meal, but it was absolutely delicious!
Serves 2
Syn Free on Extra Easy
1 cooked lobster, halved
200g cooked prawns
1 red onion
1 green pepper
200ml passata
small knob fresh ginger, cut into thin strips
1 red chilli, finely chopped
1 tsp bouillon powder
½ tsp sweetener
boiled white rice to serve
Sauté the onion, pepper and ginger in Fry Light until soft. Add the passata, and chilli with some water to dilute to a thinner consistency. Simmer for a few minutes, then add the prawns and heat gently.
The recipe suggests adding the lobster to the pan to heat, but I decided to leave it cold until after we'd picked the meat off it, then mixing it all in with the sauce and rice, the lobster meat heated through that way. I find it difficult enough to get the meat out of a lobster without the shell burning my hands!