COOKING LOBSTERS. LOBSTERS
Cooking lobsters. Cooking with salmon. Cooking for beginner.
- (lobster) flesh of a lobster
- (lobster) any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae
- A deep red color typical of a cooked lobster
- A large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers
- The flesh of this animal as food
- Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global industry that nets more than US$1 billion annually.
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
Lobster Gram's North Australian Lobster Tail going into the pot
Another tasty exotic lobster tail gets thrown into the lobster pot in the Lobster Gram test kitchen.
Lester the (Half-Cooked) Lobster
SPF 30 + my skin + 20 minutes exposure = Lester the Lobster. DON'T DO IT. Really.
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