Quizzes & Puzzles0 min ago
Lobster
21 Answers
Is it nice - if so where can I buy it.
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If you buy Iceland's whole cooked lobsters then (obviously) they're already cooked. You need to defrost them overnight in a refrigerator (or for 4 hours at room temperature). Then you've got the fun of working out how to get the meat out ;-)
Iceland's instructions read as follows:
"1. Remove claws by twisting claw and knuckles apart (take care shells may be sharp).
2. Insert a sharp knife into the back of the head, cut down to the tail to cut in half.
3. Scrape off green tomalley and red roe (if not required). Remove and dispose of the pale sac, gills in head area and dark intestinal thread that runs the length of the tail.
4. Claws and legs: Break in to their natural sections, crack shell by tapping with a nut cracker or knife. Extract meat with a fork or skewer."
Here's how Gordon Ramsey goes about it:
Iceland's instructions read as follows:
"1. Remove claws by twisting claw and knuckles apart (take care shells may be sharp).
2. Insert a sharp knife into the back of the head, cut down to the tail to cut in half.
3. Scrape off green tomalley and red roe (if not required). Remove and dispose of the pale sac, gills in head area and dark intestinal thread that runs the length of the tail.
4. Claws and legs: Break in to their natural sections, crack shell by tapping with a nut cracker or knife. Extract meat with a fork or skewer."
Here's how Gordon Ramsey goes about it:
I would say if its is your first try of lobster do not buy it from Iceland, go to a restaurant and get a decent one.
Iceland lobsters are rubbery and tasteless and will put you off, ok if you want to make a salad with other flavourings but not a patch on a fresh cooked one - go into your local seafood restaurant and treat yourself.
Iceland lobsters are rubbery and tasteless and will put you off, ok if you want to make a salad with other flavourings but not a patch on a fresh cooked one - go into your local seafood restaurant and treat yourself.
Iceland sell frozen ones, most good fishmongers can get one for you and some of the bigger supermarkets have them on in-store fish counters. They are lovely, like a stronger sweeter crab.
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If they are down to that price I am going to Iceland today they were a tenner at Christmas. And don't forget to make stock from all the shell and bits. Cook noodles in it or make a fish soup
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If they are down to that price I am going to Iceland today they were a tenner at Christmas. And don't forget to make stock from all the shell and bits. Cook noodles in it or make a fish soup
the best lobster(s) I ever had were in Rhode Island, a restaurant on the quay in Newport. I am not joking when I say the fishermen could have lobbed them (the name perhaps?) from the boat in through the kitchen door.
We had 2.5 pounders and they were so fresh that you didn't even need the heavy claw crackers, a squeeze of the fingers and they would pop. In this case, steamed, a twist of lemon and cracked black pepper. I do love making a thermidor though, one and one equals three as the vinegar and herb reduction gets added to the cheesy roue.
We had 2.5 pounders and they were so fresh that you didn't even need the heavy claw crackers, a squeeze of the fingers and they would pop. In this case, steamed, a twist of lemon and cracked black pepper. I do love making a thermidor though, one and one equals three as the vinegar and herb reduction gets added to the cheesy roue.
jennyjoan - // Is it nice … //
That has to be a subjective answer, and only you will know when you have tasted it.
There are dozens of foods - seafood included, that many on here extol over, and I think are utterly repugnant.
So if I was answering your question - is it nice? The answer would be, no it's revolting, but you may disagree.
That has to be a subjective answer, and only you will know when you have tasted it.
There are dozens of foods - seafood included, that many on here extol over, and I think are utterly repugnant.
So if I was answering your question - is it nice? The answer would be, no it's revolting, but you may disagree.
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