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a one-pound lobster provides roughly a quarter-pound of flesh for your lobster rolls. That will generously fill two split-top hot dog buns -- or three or four if you use a bed of shredded iceberg lettuce. At home, you also have the option of stretching your genuine lob ster with lobster-flavored surimi, made of fish. That's a cheat, but it certainly makes the lobster go further. Upscale Variations Inve ntive chefs up and down the Eastern Seaboard have created variations on the theme that can be replicated by dedicated home cooks. One e Fast Diet asy variation is to use a high-end bun. Many bakeries will bake brioche into the requested shape, or you may bake your own soft buns. F lavor the mayonnaise with exotic ingredients, such as saffron or a few drops of white truffle oil, to simulate the aioli served with lo bus reisen sgs bster in fine restaurants. For an especially festive touch, serve lobster rolls with champagne. Its crisp acidity makes a perfect foil .

re. Pour milk, a little at a time, and knead the mixture around five times into a ball of dough. Avoid over-kneading, to prevent the gl uten in the flour from developing and producing chewy-textured dumplings. Roll Sprinkle a little flour on a rolling pin and place the d ough onto a floured surface. Roll the dough out around one-fourth-inch thick. Use a sharp knife or a pizza cutter to cut the dough into rectangular strips. Set the dough strips on wax paper or parchment paper to harden, for around 30 minutes. Cook Maintain the temperatu Fast Food Diet re of the liquid stock in which you will cook the dumplings at a low simmer level. Increasing the temperature to a rolling boil will ca use the dumplings to break. Drop the dumplings into the stock and cover the vessel with a glass lid to hold the steam in and soften the bus reisen sgs dumplings. Avoid overcrowding the vessel with dumplings, as they require space to expand and fluff. Simmer for around 15 minutes. Test .

ooked and look fluffy.Tenderizing In the quest to achieve tender, succulent meat, whether roasting, poaching or grilling the cuts, even darker meats, such as chicken wings, are often marinated for both tenderizing and flavoring. Most marinades are either acidic or enzym atic, which works over a certain period of time, but can break down or even toughen meat over a longer period. Dairy products are a mea ns of tenderizing meat without too much acid, allowing them to be marinated for longer periods of time while adding flavor. Butter-Base Flexitarian Diet d Marinades Use a butter base along with another dairy product that is high in calcium to create an effective marinade. Buttermilk or y ogurt are the most typical dairy products in tenderizers, moistening and flavoring the chicken wings. Marinate for anywhere from two to bus reisen sgs 24 hours before cooking the wings. Add one part butter to every three parts yogurt or buttermilk, with desired spices or herbs. A simp .

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