Believe it or not, lobster roe refers to the eggs a female lobster carries as a means of giving birth. If this sounds unpleasant, just remember that caviar ? eggs from specific types of fish ? is considered a fine delicacy in most of the world. We are often turned off to foods that we think may not be good based off of where they come from. Lobster roe is one of those foods. If you have had caviar before, then you have a good idea of what lobster roe tastes like: a slightly sweet (sometimes salty) taste with an almost-liquid texture that slides down your throat. This treat is found only in the female lobster, though, so if you want lobster roe you will have to make sure your lobster is a girl. On females, the first pair of swimmerets under the body is soft and feathery; on the males it is hard. You can consume lobster roe as a stand-alone dish if you would like, much like caviar, but most people tend to incorporate lobster roe (also known as coral) into other dishes, to be used as an additive or a garnish. This roe performs quite well as a garnish because of its color. While originally black, the lobster roe will turn a bright red color when cooked. It also adds a nice taste to whatever dish you are making, especially lobster ones. They ave many uses in the kitchen
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