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HOMARD CARAPACE [1 record]

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Record 1 2009-11-02

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Seafood and Freshwater Food (Food Industries)
CONT

There are two methods for serving lobster in the shell. The shell can be broken apart using lobster crackers and the meat then picked out, or the lobster can be cut in half down the centre and the claws cut open with a large heavy knife. All of the lobster is edible except for the shell, the small stomach (hard sac) behind the head and the dark vein, running down the back of the tail.

French

Domaine(s)
  • Plats cuisinés
  • Produits de mer et d'eau douce (Industr. alim.)
CONT

Le homard en carapace est un produit très luxueux, mais il existe peu de façons de le servir.

Spanish

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