Sentence examples for split a lobster from inspiring English sources

It's possible to pass up the three-course lunch and split a lobster roll ($14) when dining here.

For entrées we decided to split a lobster roll and the South Pacific mussels.

To split a lobster, begin by centering the tip of a sharp knife at the point on the back of the lobster where the head or carapace meets the tail.

Split a cooked lobster lengthways, and make a dressing with 1 tbs red wine vinegar, 2.5 tbs extra-virgin olive oil, 2 diced shallots, tarragon, salt and pepper.

Los Perros Locos translates as mad dogs, a fair description of the house specialty: hot dogs in the ornate Colombian style, in which dog (all-beef, chorizo or, for an infinitesimal decrease in debauchery, vegetarian) and bun (split-top like a lobster roll and sweet, from King's Hawaiian) are subsumed by an avalanche of toppings.

And for filing under A Bit Much, there's a split lobster half ($21), stuffed with peekytoe crab meat and served atop a tomato beurre blanc with roasted corn and sautéed spinach.

Outside, fracking equipment surrounded the hole in the ground in a tableau that resembled a split lobster: at the perimeter, the hard red shell of trucks bearing triplex pumps, mixers, and tanks; in the middle, the dirty green guts, composed of intercoiled pipes, hoses, and valves.

But while the softness of uni was preserved by that treatment — indeed, the uni became a molten surprise at the core of so much crunchiness — it was banished in a dish that placed and baked uni on top of a split lobster tail.

The diners split two cold dishes, a lobster roll with apple, celery and house aioli ($16) and a tuna ceviche with blood oranges and wasabi wafer ($15).

A whopper of a lobster, split and seared in the shell, makes a spectacle of itself on the plate, and Mr. Whittaker adds to the effect with a cherry-tomato and tarragon ragù that makes the dish a neon display of bright reds.

The linguine that forms its base is mounded high with a split lobster tail, juicy sea scallops, mussels, wonderfully tender pieces of calamari and scungilli and — the only loser in the bunch — one tough clam.