Eaten plain or used in a sauce or compound butter, coral is simply the roe (eggs) of a crustacean such as lobster or scallop. When cooked, it turns a beautiful coral-red color.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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