lobster tail

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Noun1.lobster tail - lobster tail meatlobster tail - lobster tail meat; usually from spiny rock lobsters
lobster - flesh of a lobster
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Eddie Merlot's executive chef, Arlington Heights resident Aric Spiczka, and Sous Chef Rosario Fernandez presented a dish with shrimp and lobster tail poached in butter, with a Maryland crab mix and a blue cheese crust.
Chef Archie and his team prepared a wonderful Lobster Tail and Filet Mignon combo.
The Seafood Tower for two included clams, honey mussels, tiger prawns, king crab legs, Fanny Bay oysters and a lobster tail.
Small plates range from $8 for fried mushrooms in Creole sauce to market price for a plate of blue point oysters, jumbo crab meat, shrimp, lobster tail and king crab leg plus accompaniments.
The menu also has king crab legs, poached prawns, scallop ceviche, oysters, Balik salmon and poached lobster tail with a fennel citrus salad, horseradish cocktail sauce, yuzu dressing and shallot vinegar.
For the first time, recreational fishers will have the option of removing the rock lobster tail after they get their catch home, if they don't wish to store the whole lobster in their freezer," Mr Francis said.
Both Charles and Camilla got to try a number of dishes from the menu - including lobster tail and crab cakes - and the British classic, fish and chips.
As for mains, the buffet includes pasta, paella, beef medallions, Cajun roasted chicken, strip loin, lamb chops, grilled lobster tail, grilled shrimp and calamari, along with separate stations for Indian food, Emirati and Far Eastern.
Our other main, a lobster tail, came with plenty of lemon and garlic butter, not too overpowering for the sweet lobster.
Three small- to medium-sized shrimp were found hiding under the lobster tail.
Ingredients:600gm fresh lobster tail; 100gm grapefruit; 100gm orange segments with juice; 80gm lime segments with juice; 100gm avocado; 100gm enoki mushroom; 20ml extra virgin olive oil; 100gm mixed lettuce leaves; 100gm red pep- per/capsicum; 5gm thyme Method:Poach the lobster tail until cooked, then set aside to chill in the refrigerator.
Separate the claws from the lobster tail by breaking with your hands.