1, flower carving three onions extremely fresh _ lobster. Main ingredients: 1 Canadian lobster. Accessories: 50 grams of dried scallions, 100 grams of green onions, 75 grams of Beijing onions, 25 grams of coriander stalks, 25 grams of red pepper wire. Seasonings: 20 grams of delicious fresh soy sauce, 10 grams of gold standard oyster sauce, 25 grams of crab paste, 10 grams of ten years of Huadiao wine, 10 grams of salt, 10 grams of sugar, 5 grams of pepper. Directions: Cut the lobster into pieces, drain, sprinkle with salt and beat the powder and set aside. Start a pot, under the Beijing onion fragrance, under the dry onion, green onion, red pepper stir fry, under the flavor of the Stella flavor fresh soy sauce stir fry on high heat and set aside. Stir fry the lobster pieces until the meat is full and tender, then remove from the pan and drain off the oil. Add lobster pieces, oyster sauce, soy sauce, crab paste and pepper, then add Huadiao wine and stir-fry over high heat. Stir-fry all ingredients together in a hot wok and garnish with coriander stalks.

2, Boston lobster with mushroom sauce. Main ingredients: 2000 grams of lobster Accessories: 200 grams of boiled pasta, 150 grams of green asparagus, 150 grams of crabmeat mushrooms, 150 grams of slippery mushrooms. Small ingredients: 300g of garlic, 800g of white mushroom, 500g of onion, 200g of soaked shiitake mushroom. Seasoning: Cantonese mushroom sauce. Method: Lobster chopped pieces of popping powder, laid on the bottom of the boiled pasta, add ingredients into the shape, steamed in a cage; burst incense Cantonese mushroom sauce, put into the two soup thickening, the oil poured on the lobster. Cantonese Mushroom Sauce: 100g of concentrated mushroom juice, 20g of chicken powder, 50g of real flavored seafood sauce, 15g of salt, 10g of sugar. Production: onion, garlic, white mushrooms, soaked mushrooms, respectively, cut into coarse grains; fry garlic, onion, white mushroom grains, soaked mushroom grains in oil, under the seasoning made of mushroom sauce over low heat.

3, Boston lobster. Raw materials: Boston lobster a (about one kilogram), 100 grams of fat meat, canned foie gras 150 grams, toast grains a pot. Seasonings: salt, onion and ginger water, pepper, cornstarch, jelly soup each moderate. practice: take Boston lobster net meat, and fat meat together in the blender into a puree, pour out plus ginger and onion water, salt, pepper and cornstarch, stirring on the strength of the lobster grits; another take foie gras sauce into a bowl, plus jelly soup, a little salt, onion and ginger water seasoning and mix well after the refrigerator into a frozen, take out and cut into small pieces; take the appropriate amount of shrimp grits to parcel jelly particles of foie gras, sticky toast particles made into a billet, one by one, after the system. Into the frying pan deep-fried until golden brown and ripe, fish out to absorb the oil, plate on the table that is complete.

4, red soup _ lobster. Main ingredients: 1 lobster about 1000 grams. Accessories: buckwheat noodles 250 grams, 150 grams of broccoli, 15 grams of minced garlic, 20 grams of dried minced green onions, 8 grams of ginger rice, 100 grams of finger cookies. Seasonings: chicken powder 5 grams, 10 grams of concentrated seafood sauce, 60 grams of yellow sauce powder, 10 grams of spicy red soup sauce, 5 grams of salt, 5 grams of sugar, 1000 grams of water. Lobster slaughter, cut into pieces, wash and wait for use; lobster pieces afraid of powder after oil, soba stew into the bottom flavor into the chassis; small ingredients to burst the aroma, add water into the seasoning, add lobster pieces stewed and thickened; and fly water after the broccoli on a plate with finger cookies can be.

5, Boston lobster. Raw materials Boston lobster 1 (2 pounds), Mexico avocado 3, mint leaves 10g. seasoning salt, peanut oil, sesame oil, each moderate. Ice water 30g. practice: first boil the lobster, cooked to just cooked after steaming for 15 minutes across the water, remove the meat, cut grains, cut to a small button shape; avocado up meat, up square granular; mint leaves and ice water together with the juice, add salt flavor, fishing; salt, peanut oil, sesame oil, mint juice, and lobster, avocado fished together, can be loaded with saucers.

6, Boston lobster. Main ingredients: Alaska lobster a. Accessories: green mustard root 50 grams, minced onion, green and red pepper, green beans 8 grams each. Seasonings: 15 grams of milk butter, homemade sesame oil 10 grams, 2 grams of salt, 2 grams of flavor powder, 2 grams of broad sugar. Practice: Alaskan lobster slaughtered clean, take the meat standby; green mustard root peeled and washed, crushed, put the plate decoration; net pot pour milk butter, homemade sesame oil hot, put the onion end, green and red pepper end, sweet peas stir-fried, add salt, taste powder, cooking wine, sugar seasoning, into the lobster meat stir-fry evenly, ___ system for about 8 minutes to get out of the pot, loaded into the lobster shell containers, that is, into the.

7, Boston lobster. Main ingredients: Boston lobster 1 500g. Accessories: thyme 5g, 5g, asparagus, 6 asparagus, 35g of chopped nuts, strawberries 2, crabmeat mushrooms 4, caraway 3. Seasoning: 10g butter, 5g freshly ground rock salt, 6g black pepper, a bottle of olive oil, 20g honey mustard sauce, 15g green pea sauce. Directions: blanch Boston lobster in boiling water, peel the shells, put the shrimp meat into a Ziploc bag, add the seasonal roe, thyme, and butter, and then use a vacuum machine to evacuate and seal the bag, 65 ° water bath, low and slow cooking for 30 minutes, and then wait for the use of the water bath; asparagus peeled, sautéed in olive oil until soft and slightly charred, and then seasoned with salt and black pepper. Season with salt and black pepper; preheat the pan, pour in the right amount of olive oil and butter, add the cooked lobster meat and other mixed spices, while frying with a spoon to the top of the shrimp meat dripping broth; cut down the asparagus head, in the plate on a flat layer of pan-fried to the asparagus, put on the lobster meat, in the edge of the spoon of honey mustard sauce, dotted with green pea sauce, chopped nuts (walnuts, almonds, some nuts), with the above ingredients to complete the plating.

8, Boston lobster. Main ingredients: 1 Canadian lobster. Accessories: 20 grams of dried minced green onions, 10 grams of ginger, 30 grams of garlic, 50 grams of apricot mushrooms. Seasonings: 100 grams of black pepper sauce, 10 grams of Aji fresh soy sauce, 30 grams of butter, 15 grams of sugar, 10 grams of chicken powder, a little crushed black pepper. practice: apricot mushrooms cut square; Canada lobster cut into pieces, on a little dry cornstarch; will be hot oil pan, under the lobster fried and put out for spare; and then the apricot mushrooms into the, fried to maturity, together with the pouring out; another pot, put the butter melting, and then into the dry onion, garlic, ginger slices of bursting incense, pour in black pepper sauce other seasonings, the lobster and the apricot mushrooms into the same, seasoning, stirring evenly, loaded into the tinfoil, and finally will be easy to ignite white wine poured outside the tinfoil, ignited to the table. The last thing to do is to pour the flammable white wine on the outside of the tinfoil and ignite it on the table.