Succulent, briny, with creamy plump flesh. Live oysters imported from Vancouver Island, Canada. Live Canadian Pacific Oysters (Medium: 3"-4") Additional FOC oysters for purchase of 60 to 72 pieces. Live European Blue Lobster Customer Review (View Video) " So fresh, sweet, flavourful, fine meat, delectable, very nice, wonderful, definitely be back for more!"
#COOKED GEO DUCK MAC#
Popular Lobster Dishes Lobster thermidor, lobster risotto, lobster soufflé, lobster sashimi, lobster salad, lobster bucket, lobster ramen, lobster bisque, lobster mac & cheese, lobster roll/bun, lobster & eggs benedict.
#COOKED GEO DUCK HOW TO#
How to Cook Live European Blue Lobster Live Blue Lobster is perfect steamed, boiled, poached, baked, grilled, broiled, pan fried, as sashimi or salad. Choose to have your live blue lobster cut or delivered live to your home! It’s a seafood that you have to try at least once. It's also highly prized by top restaurants for its naturally fine taste. Due to its rarity, quantity for export is in limited numbers. It's marked by its beautiful dark blue shell, evident marbling and velvety blue tail. Delicious eaten cold as it is hot, it requires little preparation to please even the most demanding connoisseur. Live Blue Lobster has a unique taste and outstanding meat quality in terms of texture or taste - firmer, way delicate, succulent and sweeter - than Boston Lobster. Live European Blue Lobster (Imported from Scotland/France) is for those with a discerning, refined palate. *Note: Please take note that if you have chosen the option to kill/clean or slice, this will result in approximately 40% loss of weight due to the removal of skin/shell/organs as well as loss of water weight. *Should you require a specific size, please contact us directly at +65 9322 3166 for stock availability. “Fresh, shiok Geoduck Sashimi, super nice/sent all the way to Jakarta for my mum!” Live Geoduck Clam Customer Review (View Video) Of all ways to cook Live Geoduck Clam, it’s best served in hotpot, enjoyed as sashimi or sautéed with spring onion. Note: The Ocean Mart is the exclusive importer for Washington Geoduck Clam! It also has a high ~70% meat recovery rate (more bang for bucks!) compared to other species which yield only around 30% meat (due to high water content). You really get what you pay for. Washington Geoduck Clam has earned an international reputation for its premium quality, superior taste and texture compared to California/Mexico or Japanese Geoduck Clams. Some would describe fresh, raw Geoduck Clam as a taste of “what every piece of seafood should be.” Imbued with strong flavours of the sea, live Geoduck Clam is prized for its briny, melon-y sweet and crunchy meat with a buttery finish. Live Geoduck Clam (pronounced: gooey-duck) is a species of very large, edible saltwater clam. You may find that the can broth has provided all the seasoning needed, but you can add salt and pepper as desired, or even cut the salinity with a dash or two of lemon juice. Add the chopped parsley and toss the pasta to distribute it evenly.Live Geoduck Clam from USA (Washington) 象拔蚌 Continue to toss over medium high flame until the noodles are heated through.Ĭheck the seasoning of the pasta. Toss and stir to coat evenly and distribute the meat among the noodles. Add a splash or two of white wine and reduce slightly again. Add the cooked linguine to the sauce. Stir and simmer until the broth reduces by about half.
Raise the flame to medium high and add the broth. Stir as the butter melts and the garlic cooks, taking care not to allow the garlic to burn. As soon as the garlic begins to darken add the chopped geoduck and toss in the butter and oil to coat evenly.
Chop the geoduck into small pieces, about ¼ inch.Īdd butter, olive oil and garlic to a large skillet, then heat the skillet over a medium flame. Drain the smoked geoduck, reserving the can broth.
0 kommentar(er)
