FDA Lobster Tomalley warning - Kitchen Consumer - eGullet Forums
Jul 30, 2008 · The warning came from the sampling done of commercial lobsters, no problem for the flesh but like all things it concentrates in the liver. Personally, I have eaten the tomalley for over 50 years with no problems but today is today with changes in water temperatures and other factors. So I would not eat the tomalley until the out break has past.
Contemplating a meal of tomalley from lobsters? - eGullet Forums
Jun 6, 2006 · Gifted Gourmet. Lobster livers, or “tomalley,” which some people consider a “delicacy,” are especially dangerous. The high doses of toxins concentrated in the livers can cause paralytic shellfish poisoning. Symptoms range from numbness in the lips to dizziness ... Melissa Goodman aka "Gifted Gourmet".
Lobster Roe - Cooking - eGullet Forums
Oct 3, 2008 · The tomalley is light green in color... if the lobster is a female and has roe inside, the roe will be a very dark green in color, which will turn orangy-red when cooked... Personally, I like to remove the dark green roe from the females prior to cooking... you can then push this through a fine sieve and mix with crushed ice and use to make a ...
Shrimp heads - Cooking - eGullet Forums
Jun 29, 2010 · Agree with Blether, roe is found between the legs of prawn/shrimp. I'd say the "red stuff" is tomalley rather than brains. The prawn/shrimp is a pretty simple creature, I doubt they'd have brains that big. Edit: seen a few recipes involving prawn tomalley in …
Female Lobsters - New Jersey: Cooking & Baking - eGullet Forums
Dec 16, 2011 · New Jersey: Cooking & Baking. Female Lobsters. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Lobster stock uses - Cooking - eGullet Forums
Apr 6, 2004 · Reduce lobster stock; add whipping cream (heavy cream), reduce. set asside. Hot pan! Sear prawns and scallops, remove; add roasted garlic and peppers, heat a bit, then add green onions, basil, arugala (sp); add bisque, reduce. Add back in scallops and prawns, heat. Add cooked pasta to sauce; toss with butter or olive oil.
Time and temperature to roast lobster in an oven
May 11, 2015 · But anyway, you scoop and clean out the thorax, the section between the head and the tail, and fill it with your already prepared stuffing, stirring in roe or tomalley or not as we learn about recent health hazards. Take your knife, and split your lobters' tails down the center. Paint everything with butter, or the garlic butter you mentioned.
Lunch 2024 - Page 11 - Cooking - eGullet Forums
Dec 31, 2023 · Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
Steingarten's Julia Child/Jacques Pepin Lobster Souffle
Jan 9, 2004 · Steingarten's Julia Child/Jacques Pepin Lobster SouffleServes 8 as Appetizeror 4 as Main Dish. 4 lobsters, each 1 1/2 pounds, preferable female 6 T extra-virgin olive oil 1 medium onion (about 2 1/2 inches in diameter), peeled and chopped medium-fine 1/2 carrot, chopped medium-fine 1 large rib ce...
japanese snow crab (zhuhai kani) vinegar sauce
Jan 24, 2009 · The legs were grilled on a robotayaki, dunked in the tosazu-mutant sauce, wolfed down and pronounced as amazingly delicious. Should have taken photos but I forgot. Only remembered after the legs had been devoured. Here's a picture of the shell with somen stirred in with the crab tomalley and garnished with coriander. Should have bought all 3 crabs.