How to make lobster well includes: what wine is good for lobster, the characteristics of raw lobster, the characteristics of steamed lobster, the characteristics of fried lobster with XO sauce and the recommendation of lobster.

How to make lobster with wine?

Lobster itself is delicious, and there is a natural sweetness at the entrance, which is almost difficult to blend with red wine. The taste should be a little sweet white wine, because the sweetness in the wine neutralizes the spicy taste, and the sour taste in the wine can enhance the umami taste of crayfish. Fresh and refreshing champagne and sparkling wine should be a good match. Another advantage of mixed wine is that it can sterilize. It is impossible to make low-alcohol beer and coke. In particular, some people worry that lobsters may carry germs, so liquor with lung moistening function has more reason to match.

How to eat raw lobster?

Considering that soy sauce and mustard are generally eaten together, the wine that can set it off should not only control the thickness and saltiness of soy sauce, but also be cooler than lobster. In addition to Japanese sake, a semi-dry champagne or sparkling wine may be an impeccable partner: the so-called "semi-dry" wine is a bit sweet, and it will not be bored with the support of acidity; At the same time, sweetness also exists in the soy sauce eaten by sashimi. At this time, the two bring out the best in each other, so that every bite of lobster meat stretches fresh between the tip of the tongue, and then flashes slightly with distinct texture.

How to cook and steam lobster?

There are steamed lobsters in both Chinese and western meals. Although the names are the same, the dishes are different. The light seasoning of Chinese steamed lobster emphasizes the natural flavor of lobster, and the steamed lobster is tender and tough. Paired with the refreshing Chardonnay in the New World that has not been aged in oak barrels, it will give off a refreshing lemon pear fragrance between the lips and teeth. But in Canada, the origin of top lobster, you can find small restaurants everywhere, and you can eat fat steamed lobster dipped in hot butter, with thick meat and fat juice. First pull out the lobster tongs, then crush the hard shell of the lobster body with special seafood tongs, then dig out large pieces of lobster meat from the shrimp shell, pour lemon juice, dip it in melted golden cream, and then enjoy it. Don't forget to match it with an equally heavy Chardonnay aged in oak barrels. This wine is very good in southern Burgundy, France or produced in South Africa and Australia, and it will have a faint vanilla flavor at dinner.

How to cook lobster?

Put the lobster meat in the soup and roll it up. The meat is neither raw nor old, just right. Because it is an old fire soup, the thickness of the soup determines what wine to match. When the soup is thick and the aroma is complex, the first-class Chardonnay from Chablis, a cold producing area in Burgundy, France, is the most conservative choice. The cold climate makes the wine fresh, delicate and charming in acidity, and it will not have a strong creamy and greasy feeling like tropical producing areas. Of course, some people may prefer the new world, such as Sauvignon Blanc in Australia or New Zealand, or white wine in the Loire Valley of France. If the sommelier and chef in the restaurant have studied the collocation of wine, I believe they will give more objective suggestions. However, the taste varies from person to person, and the same heavy wine may be tasteless to a smoker.

How to cook lobster and stir-fry it with XO sauce

Salty with spicy, spicy with fresh, lobster meat fried with XO sauce, the outer layer of sauce is rich, and the inside is sweet and smooth. The whole dish has both the salty taste of seafood and the old taste of ham. It can be said that XO sauce is almost possible to break through the supporting role of sauce, and the moderate spicy taste stimulates the taste buds, which makes the taste spread layer by layer and greatly increases the appetite. The sauce has a spicy ingredient. In addition to the freshness of champagne or sparkling wine, Gewürztraminer in Alsace, France, or Condrieu in Rhne Valley also performed quite well. Gewürztraminer has always given people a sweet impression, with rich aroma, golden color, charming aroma of tropical fruits such as mango and litchi, and round and rich taste. It has always been regarded as the best partner of Asian cuisine. In addition, sweeter wine helps to eliminate the salty and spicy taste, which is why Canadian ice wine is particularly popular in Chengdu and Chongqing, and Chilean red wine is not difficult to sell.