This is the most popular seafood delicacy.
Lobster dishes
are constantly present in the menus of expensive restaurants in Thailand, Bali, the Bahamas and the Caribbean Islands.
Lobsters are often quite large in size. The length of large individuals can be up to 50 cm, and the weight is more than three kilograms. And the largest caught specimen of a lobster was about a meter long and weighed 11 kilograms! The shell of the lobsters is covered with thorns, but they do not have claws, they only have long "whiskers".
Lobster recipes, of which are quite diverse, have become widespread in cooking. Only the tail and abdomen of the lobster are used for food. It would seem that this is not much, but given the weight of the lobster, it is safe to say that from one individual you can get about a kilogram of delicious and tender meat.
Recipes with lobsters
it is advised to bake it with sauce, add its meat to
salads
and
soups
, grilled. Braised lobster in a sauce with port wine is especially good. If we cook at home, we can surprise everyone by grilling the lobster and serving it with butter and basil.
Frozen or canned crayfish necks are most often sold in our stores. Moreover, it should be borne in mind that the smallest individuals go to the necks.
When transporting fresh lobsters, they are placed in wet wood chips. They are usually kept in aquariums until the moment of sale. If the lobsters stay there for too long, it will negatively affect their quality. To check whether the lobster is really fresh, you can use the "poke method". If you lift a lobster, it should strike with its tail. It should be noted that his tail must be twisted inside.
Langoustines
, unlike lobsters, they have meat only in the tail - their claws are "empty". Although both are crustaceans, they have different sizes: langoustines are smaller (although this does not mean that dishes from langoustines turn out to be less tasty). The British, however, call these crustaceans the Dublin shrimp. Langoustine can be cooked deliciously in the same way as ordinary crayfish are cooked: boiled in boiling water with salt, then served.
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Tender langoustines baked with marinade. According to their useful and
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