Most of the "non-meat" parts of a lobster are not edible; the exception is the 'roe', which is the eggs inside a female lobster (taste somewhat like caviar). The green stuff in the lobster is called tomalley and is very edible. It is actually the liver and is very tasty! The part you must watch out for is a small sac behind the eyes of the lobster, it will make you sick! In thirty years of fishing for lobsters and eating them myself this is what I know and know best!
The traditional recipe for making an Italian lobster tail involves stuffing a lobster tail with a mixture of breadcrumbs, garlic, parsley, and olive oil, then baking or grilling it until the lobster is cooked through and the stuffing is golden brown.
red lopster was named turkey guts!!! and that was the name before it was renamed red lopster!!
Some creative ideas for delicious ravioli stuffing include butternut squash and sage, lobster and ricotta, spinach and artichoke, or wild mushroom and truffle.
A pillow stuffing is a material used to fill out a pillow! e.g. goose feathers.
stuffing
it is used for stuffing apples
Lobster. ..........what else?!?
The first lobster trap was used first on July 14th 1631.
Stuffed lobster should be cooked to an internal temperature of 145°F (63°C). This ensures that the lobster meat and any stuffing, such as seafood or breadcrumbs, are safe to eat. It's best to use a food thermometer to check the temperature in the thickest part of the lobster. Cooking it at a moderate temperature, around 350°F (175°C), can help achieve even cooking without drying out the meat.
no
A lobster trap is a portable trap that is used for lobster fishing. The first lobster trap was invented by Ebenezer Thorndike of Swampscott, Massachusetts in 1808.
The following data fragment occurs in the middle of a data stream for which the byte-stuffing algorithm described in the text is used: A B ESC C ESC FLAG FLAG D. What is the output after stuffing?