Skip to main content

LOBSTER SALAD

1 medium lobster, weighing 450 g, cooked


1 lettuce, washed

fresh parsley sprigs, to garnish

French dressing or Mayonnaise, to serve


  1. Place to cooked lobster on a firm surface and twist off the claws and pincers.

  2. Crack open the large claws and remove the flesh, discarding the membrane from the claw centre. Reserve the smaller claws, which are used only for garnishing.

  3. Using a sharp pointed knife split the lobster in two from head to tail.

  4. Remove and discard the intestine, the stomach, and the spongy-looking gills, which are not edible.

  5. Take out the tail flesh, reserving the coral if there is any. Scrape the meat from the rear legs with a skewer.

  6. Wash and dry the two halves of the shell. Pile the meat back into the shell halves.

  7. Line a serving dish with the lettuce leaves, arrange the lobster on top, garnish with the claws, parsley and chopped coral if there is any. Serve with French dressing or Mayonnaise.
    Serve 2


LOBSTER SALAD

Comments

Post a Comment

Popular posts from this blog

15 Best Restaurants in Sedona AZ: The Ultimate 2025 Guide

Best Restaurants in Sedona AZ: The Ultimate Foodie Guide (2025)   Let's talk about finding the best restaurants in Sedona AZ . If you're planning a trip, you are in for an absolute visual feast. The red rocks, the vortexes, the "vibe"—it's all true. But in my opinion, finding great food in Sedona is just as critical as finding a great hiking trail. I believe it’s the defining part of any great American foodie trip, whether you're in the high desert of Arizona or exploring the Texas Hill Country, which I covered in my guide to the best restaurants in Fredericksburg TX . Why is it so hard here? Because in a town built on tourism, you get a lot of overpriced, mediocre "tourist trap" food. I believe a great meal in Sedona shouldn't just be about the food on the plate; it has to be about the experience . It’s about sipping a perfectly crafted cocktail while the sun sets over those fiery red rocks. It's about food that feels as magical as the t...
Post a Comment
Read more

The Ultimate Vegan Color War: Arctic Fox vs. Manic Panic vs. Lime Crime – Which Fantasy Dye Reigns Supreme?

Vegan Color War: Arctic Fox vs. Manic Panic vs. Lime Crime – The Ultimate Fantasy Dye Comparison The Ethical Revolution of Fantasy Hair   The world of fantasy hair color has undergone a significant transformation, moving from chemical-heavy formulas to Semi-Permanent Vegan Hair Dye Comparison . Today, three brands dominate this vibrant, cruelty-free market: Arctic Fox, Manic Panic, and Lime Crime. Each brand promises bold colour, but their formulations, longevity, and overall user experience differ significantly. This in-depth comparison analyzes the ROI of each brand, helping you choose the best vegan option for high pigment, long-lasting, and ethically sourced hair color.   1. Pillar 1: Formulation and Ethical ROI – Beyond Cruelty-Free   While all three are certified vegan and cruelty-free, their specific formulas offer different benefits and ethical standpoints: Brand Signature Formula Features Ethical Nuance Arctic Fox Highly conditioning, contains plant o...
Post a Comment
Read more

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more