Lobster tastes delicious, natural and sweet in the mouth, elastic in meat quality and little in odor. Cooked lobster is easy to retain the umami flavor of shrimp meat. The fat content of lobster is only 0.2%, and its fat is mostly composed of unsaturated fatty acids necessary for human body, which is easy to be digested and absorbed by human body and has the function of preventing cholesterol from accumulating in the body.

0 1

Furong Canada lobster

Ingredients: Canadian lobster 1.

Ingredients: milk, egg white, 4 egg yolks, Toona sinensis seedlings, red caviar and bitter chrysanthemum.

Exercise:

1. Peel the lobster shell and leave the meat. Put the head and tail aside, ie marinate the meat for later use.

2. Season the egg yolk liquid with water, put it in a plate and steam it in a drawer for 6 minutes.

3. When the pan is on fire, pour out the marinated shrimp oil, season with egg white, add milk and water starch, stir-fry into hibiscus eggs, and finally add the shrimp.

4. Dish: Take out the steamed egg yolk dish, make the lobster head and tail into a beautiful dish head, then put in the fried hibiscus eggs and sprinkle with red fish eggs.

02

Steamed Australian lobster

Raw materials:

Big lobster liangliang

Composition:

Soy sauce, ginger, garlic and sesame oil.

Exercise:

1, lobster washed and steamed in a steamer for half an hour.

2, sauce preparation: a small amount of ginger chopped into powder, garlic smashed into powder, add soy sauce, a few drops of sesame oil. Lobster can be dipped in eight pieces.

03

Naixiang grilled lobster

Raw materials:

Baked fresh lobster with milk flavor charcoal.

Composition:

Lemon, butter and black pepper.

Exercise:

1. After the cauldron is boiled, add the lobster and cook for about one minute until the lobster does not move.

2. Cut off the head and back of the lobster, turn it flat, and remove the shrimp intestines and sundries; Knock open the shrimp tongs with the back of a knife.

3. After the grill is hot, put in the lobster with the back facing up; Sprinkle a little black pepper and melted cream and bake for about 3 minutes on medium heat.

4. Turn the lobster upside down and continue roasting until the shrimp changes color and is cooked. It's better to have a golden roast mark.

5. Sprinkle a little fresh lemon and eat it while it is hot.

04

Crispy lobster

Raw materials:

Lobster 1 only (about1500g), horseshoe100g, garlic moss 250g, broccoli100g, and bread flour 250g.

Composition:

Sichuan salt, egg white, pepper, monosodium glutamate, ginger, onion, wet starch, salt and pepper seasoning and refined oil.

Exercise:

1, wash lobster, remove shrimp meat, and chop into mung bean-sized particles; Cleaning water chestnut, peeling, and cutting into fine particles; Mash ginger and onion into juice; Blanch broccoli in a boiling water pot, take it out, and mix well with Sichuan salt, monosodium glutamate and sesame oil; Blanched garlic seedlings are cut and mixed, and then woven into flowers for later use.

2, lobster meat, water chestnut into the basin, add ginger, onion juice, Sichuan salt, monosodium glutamate, egg white, wet starch, pepper and stir evenly into a dry paste for later use.

3. Take a large plate, sprinkle a layer of flour first, then squeeze the shrimp paste into 24 balls, put them on the bread flour, and roll a layer of bread flour for later use.

4. Set the pot on fire. When the refined oil is 70% hot, shape the lobster shell, fry it in the pot until it is mature, then put it in the pot, put it on the table, fry the shrimp balls in the pot until golden brown and mature, take it out and put it in the middle of the shrimp shell, put broccoli on both sides, put garlic sprouts and salt and pepper essence in a small dish and serve it at the same time.

05

Grilled pine mushrooms with cheese and Canadian lobster

Raw materials:

Canadian lobster, matsutake from Luzhi Island, fresh mushrooms.

Seasoning:

Brandy, yellow mustard, cream, salt, pepper, parmesan cheese crumbs and dried onions.

Exercise:

1, the lobster meat is shelled and cut into pieces.

2. Soak Tricholoma matsutake in warm water at 40℃ for 20 minutes, and cut fresh mushrooms into pieces.

3, pot fire, olive oil and dried onions smashed together.

4. Tricholoma matsutake, add brandy and lobster.

5. After the lobster, light an open flame.

6. When the brandy volatilizes half, add yellow mustard, cream, salt and pepper to taste.

7. After collecting the juice, pour in the fried ingredients, put the cheese out of the pan, then sprinkle the cheese, and finally put it in the oven for baking and coloring.

06

Lobster with tomato sauce

Raw materials:

A lobster, egg skin, sliced ham and coriander.

Composition:

Geely powder, seasoning.

Exercise:

1. Steam the lobster until it is 80% mature, chop off the head and tail, remove the shell, cut the shrimp into strips and marinate with seasoning. Cut the egg skin into rectangles, roll the shrimp into rolls, and wrap more than 20 rolls.

2. Take 10 cup-shaped small bowls, oil them, add coriander and ham slices, put the remaining shrimps into the small bowls, and pour the cooked and seasoned gelatin juice. Then roll the egg skin into the oil pan and fry it, put it in a plate, pour in tomato sauce, put cooled lobster jelly on both sides and put it on the head and tail.

07

salt and pepper lobster

Raw materials:

lobster

Composition:

Onion, ginger, garlic, pepper, salt and pepper powder, salt, oil, sugar, vinegar, cooking wine.

Exercise:

1, clean the lobster.

2. Cut the onion, ginger, garlic and pepper into sections for later use.

3, the pot is hot, put the oil into the onion, ginger, garlic, pepper and stir fry.

4. Pour in the lobster and stir fry. Pour boiling water, add salt and pepper, cooking wine, salt, sugar and vinegar, mix well, cover the pot and cook.