If you are preparing for a party, and it seems difficult to come up with a menu that is out of this world, just wait a minute. There are several menus that you might not have tried before. Plus, you might have never come across any of them in the parties and family gatherings you have attended before. In fact, you don't have to dig deeper into your pockets, we all understand that times are harder than ever before. Try the live lobster menu, the most favorite dish for seafood enthusiasts.
This is the tastiest seafood you can ever taste. When live, they are fresh, with no decay. Decaying starts immediately they are dead, and to have them fresh and tasty, cook them when still alive. Plus, there is no health hazard to worry about. When dead, they can be very harmful, and might just turn your party to the talk of the town.
Through online platforms, it is easy to make your orders. You can get fresh Maine lobsters just by a click of a button. No more driving around to the nearest grocery store only to find old supply. You might be wondering just how the supply is kept fresh by the time you get your order.
It is simple, the suppliers and local stores are bypassed. You get your order delivered directly from the fishermen, right from the sea. This means that unlike get the supplies from the store where it can stay for up to a week, you get them when they are still alive. A live one means a fresh and succulent one. The taste is great.
Preparation of a lobster is very much different from that of a shrimp. Always make sure to cool the lobsters. Twist the claws to make them come off the joints. Hammer the claws to crack them. To remove the tail, bend the body towards the backward direction. Take care while breaking the flippers. Make it a point to de-vein them. The their liver must be discarded. The liver is easy to identify as it is green in color.
Plus, if the tails are thrashing, you face the danger of being burned. Instead of boiling the poor animals to death, you may consider plunge a sharp knife in the back of its head to rob off life from it. The next step after having them dead is to prepare them for cooking.
This is different from how you prepare the shrimp, cool them first, and then twist the claws to remove them from the joints after which the claws are hammered to crack them. The body is bent in a backward direction to remove the tail. Discard the green colored liver.
Your next step is to prepare a mouth-watering dish. You can choose to steam or boil your lobsters. The boiling process involves filling two-thirds of a pot with salted water, boil it and then immerse the lobsters. Boil for 25 minutes and then cool it. Steaming is also easy, just place a plate of your lobsters on a pan of boiling salted water and boil for 25 minutes with the lid on to stop the steam from escaping. When they have turned to red, brown, bright brown or greenish blue, you know that the meal is ready.
This is the tastiest seafood you can ever taste. When live, they are fresh, with no decay. Decaying starts immediately they are dead, and to have them fresh and tasty, cook them when still alive. Plus, there is no health hazard to worry about. When dead, they can be very harmful, and might just turn your party to the talk of the town.
Through online platforms, it is easy to make your orders. You can get fresh Maine lobsters just by a click of a button. No more driving around to the nearest grocery store only to find old supply. You might be wondering just how the supply is kept fresh by the time you get your order.
It is simple, the suppliers and local stores are bypassed. You get your order delivered directly from the fishermen, right from the sea. This means that unlike get the supplies from the store where it can stay for up to a week, you get them when they are still alive. A live one means a fresh and succulent one. The taste is great.
Preparation of a lobster is very much different from that of a shrimp. Always make sure to cool the lobsters. Twist the claws to make them come off the joints. Hammer the claws to crack them. To remove the tail, bend the body towards the backward direction. Take care while breaking the flippers. Make it a point to de-vein them. The their liver must be discarded. The liver is easy to identify as it is green in color.
Plus, if the tails are thrashing, you face the danger of being burned. Instead of boiling the poor animals to death, you may consider plunge a sharp knife in the back of its head to rob off life from it. The next step after having them dead is to prepare them for cooking.
This is different from how you prepare the shrimp, cool them first, and then twist the claws to remove them from the joints after which the claws are hammered to crack them. The body is bent in a backward direction to remove the tail. Discard the green colored liver.
Your next step is to prepare a mouth-watering dish. You can choose to steam or boil your lobsters. The boiling process involves filling two-thirds of a pot with salted water, boil it and then immerse the lobsters. Boil for 25 minutes and then cool it. Steaming is also easy, just place a plate of your lobsters on a pan of boiling salted water and boil for 25 minutes with the lid on to stop the steam from escaping. When they have turned to red, brown, bright brown or greenish blue, you know that the meal is ready.
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