
Fried lobster tails at Susan’s Fish and Chips
Use the LEFT / RIGHT keys to navigate the Darkroom
Use the UP key to show captions
Use the DOWN key to hide captions
Use the ESC key to close Darkroom
sketches from chefs of plates
Susan Eklund separates the meat from a cooked lobster tail in preparation for her seasonal fried lobster tail dish at Susan's Fish and Chips in Portland.
Eklund cuts the tail that will go into the deep fryer.
Eklund holds a battered lobster tail before putting it in the frying oil.
The battered lobster tail is dropped into the fryer.
The finished dish, complete with cole slaw and melted butter.