Swag Lobster
John Hoppe
Introduction
Habitat
Apperance
This colorful dirty mess comes in many different colors and many body structures. Finding a blue lobster is not unusual according to Robert C. Bayer, executive director the lobster institute says that we see once every two million lobsters. Also, a color of a lobster can also be red, brown, and orange and it only turns red when it cooks. The lobster is 1.7 kg [2.2-15 lbs] and they are ten inches long and the width 2-3 inches. The lobster has two claws that can open clams and mussels. lobsters have three legs and a rostrum or snout, which covers the head and the thorax.
Life Cycle/Reproduction
Conclusion
Chef's Corner
Why not eat the national animal? In some areas ‘roos overpopulate the terrain. Plus, the methane-free kangaroo is low in fat.
This is not for lovers of well-done meat as it’s prone to drying out. It’s generally cooked rare to medium, often primarily on one side.
Kangaroo goes well with garlic, pepper, juniper, rosemary and fruity flavors such as plum, red currant and orange.
And no, Australians don’t eat deep-fried koalas.
Get it: I’m Angus Steak House, The Promenade, Cockle Bay Wharf, Sydney 1300 989 989 (in Australia).
Grilled Kangaroo Ingredients
150 g dried chickpeas
75 g tahini
1 bunch cilantro, chopped (stem and all)
1 green Serrano chili, sliced
1 clove of garlic, minced
1 1/4 tsp toasted cumin, ground
1/2 lemon, zest and juice
40g diced red onion
1/4 cup picked fresh mint leaves
1 tsp Maldon salt
1/4 tsp ground black pepper
Tahini-lemon sauce
125ml tahini
100ml water
80ml extra virgin olive oil
35ml lemon juice
1tsp Maldon salt
Green Pepper & Apple Relish
500g green pepper, stem core removed, chopped
250g green apples, cored and sliced
40g peeled fresh ginger, minced
12 g peeled garlic, minced
1 green Serrano chili, sliced
250g sugar
100ml cider vinegar
25ml aged red wine vinegar
40 ml fish sauce