Lobster. The European lobster is a large, marine shellfish with huge claws and is dark, mottled blue-black before cooking, turning red during the process. The flesh is sweet and tender. The Maine or American lobster found in the United States is huge in size and lacks the wonderful sweetness of its European cousin. American varieties may sometimes be brick red before cooking. In Europe they are likely to up to 2 kg (4¼ lbs) while North American ones may be a lot larger. Increasingly, American lobsters are imported for use in Europe.
Lobster. The European lobster is a large, marine shellfish with huge claws and is dark, mottled blue-black before cooking, turning red during the process. The flesh is sweet and tender. The Maine or American lobster found in the United States is huge in size and lacks the wonderful sweetness of its European cousin. American varieties may sometimes be brick red before cooking. In Europe they are likely to up to 2 kg (4¼ lbs) while North American ones may be a lot larger. Increasingly, American lobsters are imported for use in Europe.
"Prawns in sweet and sour sauce." Large cooked prawns cooled and marinated in a sauce of vinegar and sugar mixed with pounded anchovies, garlic and capers.
"Red prawn." A very large prawn with a deep red colour, even up to 20 cm (8 inches) long. Its flavour can be a little bland.
"Dry legs." The fairy ring mushroom with white flesh and a pleasing taste. These dry well and have good flavour but must be cooked first.
