Recipes made in Italy by Italians in Italian. Translated for You with Love

Red lobster

Very valuable crustacean that lives on the rocky bottoms of the Atlantic and the Mediterranean. The "structure" of the lobster is divided into 3 parts: the head or cephalothorax, with 5 pairs of legs, 2 long antennae, and 2 shorter antennae right in the central part of the head; the abdomen, which contains the edible part, is commonly called the tail. The shell of the lobster is very hard and, depending on the variety, can be pink, reddish-brown, and flecked with yellow. Whatever the color, the lobster in cooking always becomes a nice bright red. A fresh lobster should be quite heavy, but it shouldn't exceed 3 pounds and a half. Since the crustacean has a lot of waste (almost 70 percent), we need to calculate a weight of about 14 ounces per head.

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