Lobster sentence example

lobster
  • Even in the closely-related lobster (Homarus) the mid-gut may be 2 or 3 in.
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  • Their menu ranges from pizza to lobster cannelloni.
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  • There is every reason to believe 2, Gastric teeth of common that, in the primitive Arthropoda, lobster, Homarus vulgaris.
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  • - Abdominal Somite of a Lobster, separated and viewed from in front.
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  • One project, that has excited wide media interest, is on crustacyanin from lobster carapace.
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  • Dishes include lobster carpaccio with olive oil and caviar, fragrant stuffed tomatoes or strawberries scented with hibiscus petals.
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  • The biggest crushing claw of a lobster ever found was calculated to have been from a specimen that weighed about 9.3 kg.
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  • A filet of sea bass with tomato confit, fennel, leeks and lobster tortellini was also enjoyed.
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  • A local fisherman has also revealed that he had found radioactive debris from Dounreay in his lobster creels on a number of occasions.
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  • The Lobster is the largest and strongest of our native crustaceans.
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  • Try the lobster pot Au feu or the welsh lamb.
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  • The lobster was returned as it smelled so fishy that we were almost sick and thought that it might actually be off.
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  • The special fish and seafood menu boasts the freshest haddock, lobster, monkfish, salmon, sea bass and sole.
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  • You can get fresh halibut there, or grilled monk fish, lobster if you want to splash out.
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  • Moving on to Padstow, where a new lobster hatchery is based.
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  • We also had another Seahorse brought up on a lobster pot off Jersey - the usual species hippocampus hippocampus but this time a male.
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  • In one crevice is a proper lobster - deep indigo in pre-cooked state.
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  • The chef sent out a selection of dishes to try including wonderful Dover sole in clarified butter, perfectly cooked lobster.
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  • He loved to lie even about such trivial matters as whether he could or could not eat lobster.
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  • Beside a fish restaurant serving lobster (choose your own ), there is an excellent area off the rocks for snorkeling.
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  • Starters take in grilled lobster with mint and coriander and mango sauce and scallops, crab claws and mussels in Goan vindaloo dressing.
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  • Time to explore outwards provide a at am Maine lobster followed.
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  • Week 5 Poaching brill in red wine sauce, opening oysters, pan-frying Sea bass and the classic lobster thermidor.
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  • But there are also seafood and shellfish paellas, which in recent years have become increasingly popular, particularly the high-priced mouth-watering lobster paella.
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  • You can either have the seafood platter with lobster or without.
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  • This means they are easily damaged or destroyed by objects hitting them; such as lobster pots or diver's fins.
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  • But we need to talk a little bit more about the lobster ravioli and sauce.
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  • My partner's pan-fried sea bream with lobster and champagne sauce was topped with caviar and again proved a delicate medley of flavors.
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  • Starters take a seaside stroll from deep-fried salt cod brandade with pea puree to lobster risotto with celery and herb salad.
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  • In addition, lobster pots, rubber sheeting, plastic ropes, plastic tubing and a partially buried children's bike were also removed.
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  • They still have small boats that catch shellfish like lobster and crabs.
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  • We did see starfish, crabs, lobster, dead man's fingers, sponges and tube anemones and a few small fish.
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  • At Lobster Hole there are southern stingrays, nurse sharks, sea fans and sea whips, and loads of lobster.
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  • Lots of Mexican specialities, shrimp and of course lobster in many forms including soft tacos (very yum ).
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  • All of the lobster tails breaded george lucas science-fiction the rocks along.
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  • Week 5 Poaching brill in red wine sauce, opening oysters, pan-frying Sea bass and the classic lobster Thermidor.
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  • Take the main of grilled turbot with lobster ravioli, spinach, asparagus and lobster sauce (£ 14.25 ).
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  • Lay the slices of tail meat over the potato salad, garnish with one of the claws and drizzle the vinaigrette over the lobster.
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  • But there's more to Margate than chips, cockles, ice-cream, doughnuts, Pina Colada and lobster vindaloo.
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  • Garlic scampi looked succulent and well char-grilled, but my ravioli of lobster was a real tour de force.
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  • The claws are a different shape and reddish on the underside and the rostrum is rather longer than on the European Lobster.
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  • Schooling hammerheads, rare fish, migrating lobster, feeding whales - he 's got them all in the can.
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  • My partner 's pan-fried sea bream with lobster and champagne sauce was topped with caviar and again proved a delicate medley of flavors.
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  • In addition, lobster pots, rubber sheeting, plastic ropes, plastic tubing and a partially buried children 's bike were also removed.
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  • We did see starfish, crabs, lobster, dead man 's fingers, sponges and tube anemones and a few small fish.
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  • Lots of Mexican specialities, shrimp and of course lobster in many forms including soft tacos (very yum).
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  • Fast x-ray transients will be a particular target for LOBSTER observations.
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  • Take the main of grilled turbot with lobster ravioli, spinach, asparagus and lobster sauce (£ 14.25).
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  • But there 's more to Margate than chips, cockles, ice-cream, doughnuts, Pina Colada and lobster vindaloo.
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  • Crawfish- Small red crustacean that resembles a lobster.
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  • Their texture is similar to lobster with an earthy flavor.
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  • Favorites include fresh Alaskan salmon, Alaskan king crab, shrimp, and lobster.
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  • Hawaiian jewelry bracelet ID silver: This is a rather delicate piece that features a 2 mm sterling silver ID bar on a matching chain with lobster claw closure.
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  • This necklace comes in your choice of gold tone, silver tone or rose tone and has a lobster claw clasp.
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  • This necklace comes in either silver tone or gold tone and comes with a bead chain with a lobster claw clasp.
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  • Serve the wines with shellfish such as lobster or crab, roast poultry, or light-fleshed fish.
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  • A classic pairing is sparkling wine and lobster.
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  • Two classically delicious Champagne food pairings include lobster and crab.
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  • The child should avoid eating foods that might cross-react with foods that the child is allergic to, for example, if the child is allergic to shrimp, the child may also be allergic to crab or lobster.
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  • Perfect for a romantic dinner or as a treat for a special occasion, once you know how to cook lobster tail you can make a great dinner anytime you like.
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  • When shopping for lobsters, you will find that two are most readily available: the northern lobster and the rock lobster.
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  • Generally speaking, the northern lobster is the one most often sold whole.
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  • The northern lobster is the one that most people think of when they think of lobster.
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  • The rock lobster, also known as spiny lobsters or langoustes, do not have claws.
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  • When you are buying lobster tails, it is the tail of this lobster that you are probably buying.
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  • The difference between the two, other than the claws, is that the meat of the rock lobster is drier, coarser, and has less flavor but this does not mean that it is not enjoyable.
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  • The options of how to cook lobster tail are steaming, simmering, grilling, and broiling.
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  • Lobster meat becomes tough if cooked for too long or at too high a temperature.
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  • I like this recipe for grilled lobster tails because it is both simple and can be varied easily.
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  • Most people who like lobster tail prefer it cooked as simply as possible so that the delicate flavor of the lobster can shine through.
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  • Split the lobster tails down the back using a large sharp knife.
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  • Brush the meat of the lobster with the mixture and let rest for ten minutes refrigerated.
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  • For example, fold a lobster with a red towel and a frog with a green towel.
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  • The first legendary Anika bikini had a big lobster silk-screened right on the front of the bottoms with big claws coming out on both sides.
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  • The lobster, a crazy fish whose tail was the tie on the pant, and shrimp prints were all immediately featured in Elle and Latina.
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  • Krill oil contains astaxanthin, a red pigment found in shrimp, krill, lobster and other marine livestock.
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  • This tote is made of seagrass and features an ode to Cape Cod with charming red lobster embroidery.
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  • This unusual style is made of woven plant fibers and adorned with a lobster and starfish design on the body.
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  • Darden Restaurants also owns Red Lobster, Bahamas Breeze, Smokey Bones BBQ and Grill, and Seasons 52.
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  • Other restaurants represented on this site include Chili's, Red Lobster, Dining on Fifth, and Nicky Rottens.
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  • Whether you choose a funky toggle clasp or an elegant lobster clasp, don't forget to consider how the clasp can act as an extra design element for your project.
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  • In all of his books, Dr. Atkins stresses eating luxurious and satiating foods such as steak, lobster, bacon, and butter.
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  • Fresh, frozen or canned fish including lobster, crab, scallops, clams and oysters are acceptable.
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  • Cooking lobster tail on grill is easier than you might think.
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  • With a little planning you can dine on a gourmet lobster meal loaded with mouthwatering flavors in less time than it takes to grill hamburgers.
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  • Grilled lobster tails are easier to eat than traditional whole lobsters.
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  • Maine lobster tails are also tasty when grilled, though they don't contain as much meat as the crustacean's large front claws.
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  • You don't have to be a gourmet cook to grill succulent lobster tails on the grill.
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  • If you are using frozen lobster tails, you must thaw them first by placing them in a plastic bag and submerging them in warm water.
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  • Place the lobster tails shell-side down on a cutting board.
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  • Thread a water soaked wooden skewer through the lobster tail meat.
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  • While the grill is heating season the lobster tails.
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  • Melt the seasoned butter in the microwave and thoroughly baste the lobster tails.
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  • Place the seasoned lobster tails flesh side down on the hot grill.
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  • Then, flip the lobster tails so the shell side is directly on the grill grate.
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  • Baste the flesh-side of the lobster again and grill for an additional three to six minutes or until the lobster meat is firm and opaque, but not dry.
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  • Remove lobster tails from grill, baste with seasoned butter, and allow to cool slightly before serving.
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  • By grilling lobster tails instead of boiling or baking them you create an intense flavor.
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  • This concentrated flavor is the result of allowing the lobster to cook in its own juices, undiluted by water.
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  • In addition, the grilling process allows the addition of herbs and spices to permeate the tail and enhance the lobster meat.
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  • Cooking lobster tail on grill doesn't require a ton of work.
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  • These pans can be used for everything from making popcorn tobaking lobster tails.
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  • Cooking frozen lobster tails is not difficult but it does require a little savoir faire.
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  • The key to creating delectable dishes using frozen lobster tails is as much in the selecting and thawing as it is in the preparation.
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  • You may not achieve the melt-in-your-mouth texture that is often associated with fresh lobster tails when cooking from frozen.
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  • The type of lobster you select is important to realizing a juicy, tender lobster dish.
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  • Lobster comes in either cold water or warm water environments.
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  • Cold-water lobster is the ideal because the meat is white and tender.
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  • Steer clear from lobster treated with sodium tripolyphosphate.
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  • The best way to thaw lobster tails is in the refrigerator overnight.
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  • You can cook frozen lobster tails any number of ways.
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  • Grilling is an excellent choice if you have selected rock lobster tails.
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  • Broiling enhances the lobster's natural flavors by heating it in its own juices.
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  • Knowing how long to cook lobster is integral to your success.Steam or boil for about one minute for each ounce.
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  • Learning how to cook lobster tails takes time and the best approach for wary beginners is steaming.
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  • As you become familiar with cooking frozen lobster tails, experiment with different culinary techniques.
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  • Soon you may be creating your own recipes for lobster tails.
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  • While traditional barbequing methods may not be suitable for cooking lobster, you can create barbeque-inspired recipes that are perfect for a romantic dinner or casual outdoor gathering.
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  • The slow-cooking process was developed for tough cuts of meat and not for delicate lobster flesh.
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  • Traditionalists make the distinction between grilling and barbequing, but the grilling method is more suitable for barbecuing lobster.
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  • There are a number of ways to barbecue lobster, and you can alter recipes to your specific tastes.
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  • To humanely kill the lobster, lay it on a cutting board or counter.
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  • With your non-dominant hand, hold the lobster where its tail meets its body.
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  • Use a long, sharp chef's knife with the blade pointed toward the head, pierce the lobster's head about an inch or inch and a half below its eyes, in the center of its body.
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  • Then you can prepare the lobster for the grill.
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  • Cut the lobster in half lengthwise with its belly side down.
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  • Grill the lobster flesh side down for two to three minutes, and then turn the lobster flesh side up and continue cooking it for an additional five to seven minutes.
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  • Continue to brush the lobster with butter sauce as it cooks.
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  • Butter sauce pairs very well with lobster.
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  • How do you barbeque lobster when steaming is your cooking method?
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  • Steaming lobster on the grill is a great alternative to cooking directly over the coals.
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  • Put a half cup of water in a foil baking pan, and add prepared lobster.
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  • Allow the lobster to steam for about 30 minutes, turning it several times during the cooking process.
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  • Serve steamed lobster with clarified butter.
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  • Try grilled lobster tails in addition to barbequing whole lobsters.
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  • Including Ebirah the giant lobster, a giant condor and Mothra.
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  • The defeated lobster giant disappeared into the sea as Godzilla holds one of the claws in his arms.
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  • Whether for a walk in the woods, a steaming lobster dinner or a wintertime ski trip, Maine has a lot to offer you all year.
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  • They are trapped in mesh cages similar to lobster traps, but much larger to catch many at once.
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  • If you can't interest the family in the sights, you're sure to succeed with a warm, delicious bowl of lobster or clam bisque at one of the many seaside restaurants.
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  • It's popular for its casual paper-plate dining, sandy beach "dining room" and fresh market-price lobster and lobster rolls.
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  • The lobster special is mixed with peppers, mushrooms and garlic while shrimp is prepared with brandy and brie.
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  • Seafood lovers will also like the calamari stuffed with lobster, shrimp, scallops and fresh vegetables before being tossed with pasta and a red sauce.
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  • Lobster bisque, clam chowder, shrimp tamales and steamed clams with garlic and white wine are some of the more popular offerings.
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  • The cold menu include lobster ceviche, oysters with three sauces and salmon tartar with caviar.
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  • Hot menu selections include king crab tempura, wasabi lobster and breast of duck.
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  • The restaurant has a raw bar and a seafood menu that includes fresh fish, lobster, crab and steaks.
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  • It also serves mussels, clams, shrimp, crab cakes, oysters, lobster, steaks, burgers, and more.
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  • The seafood includes broiled and fried shrimp, salmon, crab cakes and lobster tails.
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  • Known primarily for its steaks and lobster, the restaurant also offers a seafood plate of the day, fried shrimp, tuna and salmon, multiple types of crab leg plates and a list of martinis and wines.
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  • Boston is known for its seafood, and the local specialty, lobster, is found just about everywhere.
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  • The menu includes pan-seared black bass, butter-poached lobster, confit of cod, roast pork belly, braised lamb shoulder and pheasant two ways.
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  • Continue with tropical hoisin roasted duck, shar sui beef short ribs or lobster pad thai.
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  • Ask for the current chef's special, where you may get to sample delicacies such as kung pao baby lobster and sea bass fillets.
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  • It has large steaks, lobster tails, desserts and martini's.
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  • Move on to roast maine lobster with chanterelle mushrooms or roasted pork belly and loin.
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  • Chef's specials include a signature lobster dish served with five different sauces.
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  • Appetizer highlights include butter poached kona lobster and the signature soup and sandwich--chilled tomato soup with a grilled mozzarella, foie gras and kalua pig sandwich.
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  • The menu is moderate to high priced with the option of lobster newberg, grilled trout or roasted pork chops.
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  • Restaurants located all over the island prepare many species of fish, crab, lobster, shrimp, and shellfish using a diversity of techniques.
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  • Or if beef isn't your dish, sample the seafood including jumbo shrimp, pike, salmon, scallops or lobster, or the chicken breast or strips.
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  • Nightly lunch and dinner specials vary, with items such as crab legs, lobster ravioli, grilled pork, smoked salmon, plus vegetarian options such as omelets and fresh mozzarella with tomato and onions.
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  • Other menu options include lobster tails, a rack of lamb, chicken marsala and rotisserie chicken, plus different signature soups each weekday and desserts such as creme brulee and cheesecake.
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  • Cypress offers a wide variety of sandwiches including hot oven grinders, clubs, a reuben and the hot buttered lobster roll.
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  • For example, the menu contains items such as seared tuna, a mac and cheese with chives and a bread crumb crust, and lobster pot pie.
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  • Start with appetizers like the braised beef ravioli or the baked lobster mac and cheese, followed with the traditional creamy, five onion soup.
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  • Signature entrees include the linguine with lobster, shrimp and clams, and the melt-in-your-mouth barbecue braised pork osso bucco.
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  • The lobster rolls are decent, too, with a hefty serving of meat and light on the mayo.
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  • Entrée fondues feature beef, chicken, lobster, shrimp and scallops.
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  • During the summer resort guests can look forward to a full lunch, dinner, and late night menu, featuring salad, pasta, steak, lobster, sandwiches and themed nights, where a particular food item is featured.
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  • It is served alone and is also paired on the menu with shrimp scampi and a lobster tail.
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  • House specialties include tasty shrimp parmigiana and a decadent lobster roll, and a nice children's menu is available.
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  • Choose from appetizers, such as crabmeat stuffed mushrooms, lobster bisque, veal osso buco ravioli and seared ahi tuna.
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  • It also includes ribs, chicken, lobster, salmon, shrimp, and salads.
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  • Try the fixed-price menu featuring appetizer, raw buffet, lobster and steak and a dessert.
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  • With an antipasti menu that includes roasted scamorza, baked goat cheese salad and lobster salad, other menu items are the seared sea scallops and grilled lamb chops.
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  • Seafood specialties line the menu and you can pick your own lobster or crab right out of the tank.
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  • The lunch and dinner menu changes with the seasons, generally offering soup, salad, small plate and entrée selections, such as beet penne, salmon, crab cakes, lobster, duck, steak, and a burger.
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  • The menu has a great selection of appetizers called starter plates like lobster pot pie and pork and clams.
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  • Signature events include a lobster bake, wine dinner, father/daughter dance, ladies' night out, martini madness and Mother's Day brunch.
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  • In addition to steak, the restaurant also serves dishes such as blue cheese meatloaf, slow-cooked pork shank or broiled lobster.
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  • Giesbrecht, displacing the older name Ascomyzontidae, assigns to this family 21 genera in five subfamilies, and suggests that the long-known but still puzzling Nicothoe from the gills of the lobster might be placed in an additional subfamily, or be made the representative of a closely related family.
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  • At the present time it represents an intermingling of marine and freshwater forms. To the former belongs the herring (Clupea), and to the latter, species of Cyprinus, Perca and Silurus, also a lobster.
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  • The fish of greatest economic value are sturgeon (four species), which yield great quantities of caviare and isinglass, the herring, the salmon and the lobster.
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  • The parasitic Histriodritus (Histriobdella) feeds on the eggs of the lobster.
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  • Many of the larger species of Crustacea are used as food by man, the most valuable being the lobster, which is caught in large quantities on both sides of the North Altantic. Perhaps the most important of all Crustacea, however, with respect to the part which they play in the economy of nature, are the minute pelagic Copepoda, of which incalculable myriads form an important constituent of the " plankton " in all the seas of the globe.
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  • When the eye-stalk is removed from a living lobster or prawn, it is found that under certain conditions a many-jointed appendage like the flagellum of an antennule or antenna may grow in its place.
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  • We need only mention the Mysis-stage (better termed Schizopodstage) found in many Macrura (as, for example, the lobster), which differs from the adult in having large natatory exopodites on the thoracic legs.
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  • For the protection and promotion of the lobster fishery the United States government has established a lobster hatchery at Boothbay Harbor; and the state legislature enacted a law in 1895 prohibiting the taking of lobsters less than 102 in.
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  • To the extreme development of the carapace in Laura, as compared with the segmented body, it would be difficult to find among crustaceans any analogy more striking than that of the great ovarial expansions in Nicothoe astaci, the little copepod parasite of the common lobster.
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  • On account of the importations from Canada, Chesapeake Bay and the Great Lakes, the mackerel, cod and menhaden fisheries declined, especially after 1860, and the oyster and lobster fisheries are not as important as formerly.
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  • They had decided on baked stuffed lobster and Crème Brûlée, two of his favorites.
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  • Lobster in a rich sauce calls for a slightly richer Chardonnay to balance the acidity of the sauce.
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  • The lobster bisque was well seasoned, moreish and very tasty indeed!
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  • Local cuisine includes the freshest fish, lobster and the best cracked conch you'll ever taste!
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  • Popular dishes include lobster enchiladas and lump crab nachos.
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  • The menu has soups, salads, lobster and steak, fresh fish, and gourmet desserts.
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  • They had decided on baked stuffed lobster and Crème Brûlée, two of his favorites.
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  • Jessi fumbled with the lobster clasp on the black cord necklace, completely shaken by his size and heat.
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  • The herring, cod, lobster and crab fisheries are prosecuted.
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  • A curious form (Stichocotyle) described in an immature condition by Cunningham from the lobster and Norway lobster probably belongs to this order.
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  • The early larval stage of the " Lobster Moth " (Stauropus fagi), for example, presents a general resemblance, due to a combination of shape, colour, attitude and movements, to black ants, the swollen head and the caudal disk with its two tentacles representing respectively the abdomen and antenna-bearing head of the model.
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  • The huge beak, looking like the great claw of a lobster, more than 8 in.
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  • Thele is no lobster on the coasts of Japan, but there are various species of cray-fish (Palinurus and Scyliarus) the principal of which, under the names of ise-ebi (Palinurus japonicus) and kuruma-ebi (Penaeus canaliculatus) are greatly prized as an article of diet.
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