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| Articles about Lobster |
| Fleming’s Filet Mignon & Lobster Tail Deal | | 2008-06-09 12:48:11 | | Fleming’s Prime Steakhouse & Wine Bar is a fantastic steakhouse that I discovered last year.. It’s on par with Ruth Chris, Mortons, and other top-tier steakhouses. In addition, they have a wine bar that is second to none!
Fleming’s is doing a Memorable Meals special right now where you get a Filet Mignon & Lobster [...] | | By: Leave The Office Behind | | |
| | | Nike “Lobster” Dunk Low Premium SB | | 2008-04-30 17:56:48 | | Inspired by the Boston’s well known lobster and clam bakes, these Nike “Lobster” Dunk Low Premium SB are now dropping at select SB retailers in limited quantities. Speckled panels, multiple reds used, picnic inner lining, and a blue rubber band completes this odd, but fresh pair of SBs. Available now at Essence! More images after [...] | | By: Individual Sole | | |
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| 133. Funny Animal Video Lobster versus Cat | | 2008-04-30 04:03:50 | | Man and Sex - Watch other animal videoWatch this funny animal video, clever lobster versus cute cats. We only provide the best video collection for all of you to be watch, without messy with another 'unrated' video.So sit back and relax, just enjoy our video. Watch another categories also (at right side bar), lot of video to be enjoyed. ThanksWant more video ? Subscribe NOW! Click Here[ Click Here ]
| | By: Feel My Tube | | |
| | How to catch lobster | | 2008-04-14 02:03:26 | | I have written a few "how to" posts before, but I think I need to write them more often.How to catch lobsterThere are probably only two viable ways for recreational anglers to catch lobster. The first method is to dive for lobster, either free dive or with scuba, and the second is to use a lobster trap or pot. Commercially lobster traps are the most widely used as they can lout out many hundreds of traps, but in the recreational fishery most people find diving for their lobster more rewarding and often more productive.Diving for lobsterBefore you begin any form of lobster fishing you need to make sure that you have all the appropriate licenses and familiarize yourself with the size and possession rules regarding the species you are targeting.When diving for lobster you will need the followingA tickle stick and a net OR a lobster snareHeavy gloves (lobsters are spiny!)A catch bag (to store the lobster)Snorkeling OR Scuba gearA permit!Finding the lobsterThis is probably the hardest part | | By: The Ultimate Fishing Blog | | |
| | Lobster Big Apple | | 2008-04-12 13:05:36 | | Ingredientsolive oil1 carrot, peeled and diced1 onion, peeled and diced3 shallots, peeled and diced2 stalks celery, diced3 sprigs fresh tarragon (or 1/2 teaspoon dried)3 sprigs fresh thyme (or 1/4 teaspoon dried)2 bay leaves2 cloves garlic, lightly crushed4 live lobsters (1-1/2 pounds each)1 cup Cognac1 cup Port2 cups Calvados or applejack2 cups heavy cream1 tablespoon tomato pastesalt and freshly ground black pepper2 Golden Delicious applesInstructionsCombine the olive oil and vegetables in a pot large enough to hold the lobsters. Cook the vegetables over medium heat just until they begin to color. Stir in the tarragon, thyme, bay leaves and garlic, then add the lobsters, Cognac, Port and Calvados. Increase heat to high, cover and cook for 12 minutes. Remove the lobsters from the pot and continue to cook the liquid until reduced to 1 cup. Gently stir in the cream and tomato paste. Season with salt and pepper and set aside. Preheat oven to 400 degrees F, or preheat broiler. Peel, core | | By: cookbook n recipes | | |
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| The Demise of Larry the Lobster | | 2008-04-09 21:43:00 | | I had dinner tonight with friends from work who are with me in Boston Ma for our conference. Tonight we went to "The Oyster House", the oldest restaurant in the U.S. The food was fantastic and it...
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| | By: Air Sick | | |
| | | Morty, the Undead Lobster | | 2008-03-31 14:59:45 | | I'm still pretty busy with work, so all I can offer you today is this little anecdote from my youth. On the plus side, I think I've convinced Grundir to come out of hiding and fill in for me on Wednesday. I think he's up to something. Anyway, here's the story of Morty the undead lobster. Enjoy.For simple cheap entertainment, few activities can top messing with drunk people.I’ve never been a big drinker, and in college my smartass friends and I used to amuse ourselves by going to parties and talking over the heads of our inebriated fellows. I guess it made us feel superior, making fun of people to their faces without them realizing what we were doing. Kind of a stupid way to entertain yourself when it comes down to it, but at least you don’t end the evening puking in some stranger’s wastebasket.My all time favorite experience of garnering amusement at the expense of drunken partiers happened a few years back, when I went on a snorkeling trip with a college friend in Florida. | | By: Mattress Police - Antisocial Commentary | | |
| | Animal Cruelty on Lobster | | 2008-02-29 01:46:46 | | We went to The Prime Cuts last night with another couple, and the restaurant specialties are steak and lobster. Nearby the maître d' stand there was a big tank parading huge, healthy lobsters (thank God they did not show live cows too). I asked one of the staffs when we were collecting our coats back, if the lobster are for a show or they actually use (cook) them. She said that they do use the lobster in the tank if someone orders it. But the patrons are not allowed to pick the lobster by themselves.Why?Because it's considered as an animal cruelty.So you can order the lobster, but you can't point one of the inhabitants in the tank and tell the chef that you specifically want that lobster on the left corner because it looks fresher and bigger than the others!This triggered my curiosity so I went for a research and found that scientific evidence showing lobsters feel extreme levels of pain when cooked to death, and there has been big debates about the most humane way to kill them. Scien | | By: Finally Woken | | |
| | Feisty Giant Lobster~!! | | 2008-02-22 10:13:29 | | Can't blame this guy to be in a bad mood, though... Wouldn't you also be feelin' testy if you were tied up, put on a bed of freezing ice, and then picked up and examined for the who knows how many times by prospective EATERS~?!Read my review of the Seafood Market and Restaurant HERE~!!More pics HERE~!!(Sorry for the weird tint of the clip... As I mentioned in my review, the whole place was bathed in this weird pink neon light~!!) | | By: Street Smart Sukhumvit | | |
| | Stuffed lobster with spetzel and gnocchi | | 2008-02-20 18:37:07 | | Stuffed lobster with spetzel and gnocchi Originally uploaded by sujith gangadharanThis was a experimental dish which was a combination of seafood with starch of two varieties. The potato gnocchi and the spetzel. This is yet in the process of confirming which would be the best suitable starch for this seafood. There is nothing fancy about this dish, but has a great flavor with the butter sauce that goes in with the flesh of the lobster,that has a combination of the three different peppers (red, green, yellow) diced and tossed in butter with seasoning and finished with marsala wine. As it is yet in the process of confirming which would be a suitable starch for this elegant dish, there is the world of culinarians who can give suggestions. | | By: THE KITCHEN OPTIMIST | | |
| | Lobster salad with Mint oil and petite greens | | 2008-02-03 21:00:20 | | I started a conversation with my long lost friend on the net, as we were about to say audios amigo, he reminded me that he was going to the farm in arizona which harvested lobsters. That sparked an idea of posting this wonderful recipe that i tried during my stay at arizona. It is not a time consuming process but a simple and easy one that can be done with ease. Makes 4 portions IngredientsLobster claws 4eaExtra virgin Olive oil 2.5tspWhite wine 1.5 cupSalt to tastePeppercorns whole 1tspThyme 3stemsShallots chopped 2tspBay leaf 1ea For the salad: Basil leaves 1/2cupBlood beets petite 1/2cupLemon zest 1ea For the Dressing: Lemon juice 1eaMustard 1/2tspBlood orange juice 1eaExtra virgin olive oil 2TbspSalt and pepper to taste For the Mint oil: Water 3cupsExtra virgin oilve oil 3/4cupFor garinsh:Apple (thinly sliced) 1ea Method:In a shallow pot pour the put the olive oil saute the shallots put the peppercorns and then add the white wine to this.Place the lobster claws in the pan with the | | By: THE KITCHEN OPTIMIST | | |
| | | McDonald's Lobster Sandwich. | | 2008-01-20 18:56:16 | | Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months. It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty.Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published.1\2 cup cooked Maine Lobster (fresh is best)1\2 tablespoon mayonnaisepinch salt1 lettuce leafsmall hoagie roll1. Mix together lobster, mayonnaise and salt.2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.3. Spread lobster over lettuce. Top off sandwich with top half of the roll.Makes | | By: cookbook n recipes | | |
| | Red Lobster's Ultimate Fondue | | 2007-12-20 20:40:26 | | 1 cup velveeta, cubed1 cup swiss cheese in small pieces1 can Campbell's condensed cream of shrimp soup1 cup milk1/2 teaspoon cayenne1/2 teapsoon paprika1 broiled lobster tail (or 1 1/2 cups imitation) − choppedCombine everything but the lobster in a medium saucepan and cook over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with french bread. | | By: cookbook n recipes | | |
| | Red Lobster's Shrimp Diablo | | 2007-12-20 20:34:10 | | 3 lb. Large Uncooked Shrimp In the Shells (no heads)Milk1/2 lb. Unsalted Butter1 Jar Kraft BBQ Sauce1/2 Cup Ketchup1 Tablespoon Fresh Ground Pepper1/4 Cup Frank's Red Hot SauceWash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and coverevenly with the sauce. Let stand 1 hour. Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp). | | By: cookbook n recipes | | |
| | | | Lobster Divine | | 2007-09-23 04:46:00 | | 2 servings (microwave recipe)Ingredients2 uncooked Florida spiny lobsters tails2 tablespoons butter, melted, divided1/2 cup soft bread crumbs1/4 cup grated Cheddar cheese1 teaspoon grated onionPaprikaThaw lobster if frozen. Cut lobster tails in half, down the middle of the shell lengthwise.Bend tail backward to crack sharply in several places (prevents curling during cooking).Arrange in glass or other microwave serving dish.Brush with 1 tablespoon butter.Combine remaining tablespoon of butter, bread crumbs, cheese and onion.Spread bread crumb mixture over surface of the lobster meat.Sprinkle with paprika.Microwave 2 minutes on high.Rotate dish one-half turn. Microwave 2 additional minutes on high. | | By: Cooking is Easy | | |
| | | Lobster Delmonico | | 2007-09-03 17:19:00 | | Yield: 6 servingsSTEP ONE3 lb Lobsters; liveVegetable oil; as neededSTEP TWO1 tb Red Pimiento; diced2 tb Tomatoes; dicedSTEP THREE1 ts Shallots; chopped1 ts Tomato puree1 ts Garlic; minced1/4 ts Thyme1 Bay leaves1 c Fumet of lobsterWhite wine; to tasteGlace de viande to tasteCayenne pepper; to tasteSalt & pepper; to taste2 fl Heavy creamLobster butter to tasteBrandy; to taste1. Blanch Lobsters; cut meat into 1 inch chunks. Cover Shells with water and simmer 30 minutes to make Fumet.2. Saute Lobster Meat, Pimientos and Tomato.3. Combine all ingredients and bring to a simmer. Adjust seasonings. | | By: Cooking is Easy | | |
| | | Lobster, two cents apiece. | | 2007-07-04 22:50:00 | | Today, July 5thSometimes, to read old journals is to weep. Henry D. Thoreau made a small aside in his diary on this day in 1855 to the effect that “The fishermen sell lobsters fresh for two cents apiece.”The OED says that lobster is “a large marine stalk-eyed ten-footed long-tailed crustacean of the genus Homarus, much used for food; it is greenish or bluish when raw, and of a brilliant red when boiled: the first pair of feet are very large and form the characteristic 'claws'.”I dont know how often definitions in the OED are updated, but “much used for food” hardly seems to be true today when they cost significantly more than two cents each. At two cents apiece they were spectacularly good value when you consider that they seem to have been a whole lot larger 150 years ago. When was the last time you even heard of a 28 pound lobster?A book written by a butcher called Thomas F. De Voe called 'The Market Assistant, Containing a Brief Description of Every Article of Human F | | By: The Old Foodie | | |
| | All Hail The Rally Lobster | | 2007-06-14 23:28:46 | | Bow down before it's buttery goodness and reflect upon its great power.
When gravedigger called for the rally lobster, the Cubs were down 4-3 and looking like a team in need of a lethal injection. Jason Marquis looked great for about 5 innings. Alas, by the time 5.1 innings rolled around, he had given up 3 earned runs. In came the parade of middle-relievers, and the loyal fans who populate this blog were certain we were done for.
But one man, one man alone had the strength and presence of mind to remember the rally lobster, its perfect cubbie-blue hue and red "C" making it a freak of nature; teased and tormented its entire life. But cry not for the rally lobster! For today it learned of its true calling. A calling in which it renders opposing pitchers weak and opposing bats flaccid.
For it was at the precise moment that the rally lobster was posted that the Cubs, who only moments earlier had been left for dead, pulled themselves out of the muck and mire of defeat and into the sweet, | | By: A League of Her Own | | |
| | An Adventure in Lobster... | | 2007-05-02 16:20:00 | | I haven't posted in awhile, mainly because we had to go to Mayo this weekend for family reasons - apologies. My parents (where we were) live in one of the most beautiful spots in Ireland; Lacken, in County Mayo. They have the most incredible view from their house - a house my Grandfather grew up in, sold to Germans when his mother passed on - that they bought back about three years ago. It's | | By: The Humble Housewife | | |
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