How to eat lobster raw:

First, lobster is garlic cloves. When cutting lobster meat, you must follow the grain of lobster meat, not the other way around.

Second:

After lobster meat comes out, you can't soak it in water. Be sure to wash it immediately in town with ice and shaved ice. Soaking or washing will make lobster meat black, while ice cubes will make lobster meat bright and taste better.

Specific practices:

1, put the lobster on the chopping board. Don't be afraid if the lobster jumps back and forth. Take gloves or two towels to protect your hands, then hold down the lobster head with your left hand and the lobster tail with your right hand to pick it up. At the same time, the left and right hands twist and pull hard in the opposite direction, and the lobster head and the lobster tail are separated. Remember, it's best not to separate the head and tail of lobster with a knife. )

The lobster we make is mainly lobster meat, that is, the tail of lobster. Therefore, at this time, the remaining use of lobster head in this dish is modeling ornament.

3. Next, peel off the shell of the shrimp and take out the whole lobster meat. Put the lobster tail on the chopping board, turn it over, and press the shrimp body as straight as possible (this step must be straightened with gloves or towels, be careful of the spikes on the lobster shell), and insert a knife obliquely inward at the edge of the back and abdomen. It is better to use scissors instead of knives in the kitchen.

4. Cut both sides, and after going deep into the lobster meat, take a larger small steel spoon and start peeling the meat. Take off the whole shrimp meat and remove a thin layer of skin attached to the lobster meat, and the crystal clear lobster meat will appear in front of you.

5. Put the lobster meat into a small basin with ice cubes, and simply wash the lobster meat with crushed ice. At this time, put the lobster head and lobster tail (the shell after removing the lobster meat) in the big plate according to the original shape of the lobster, and fill the blanks on both sides of the lobster tail with ice cubes and spread them evenly.

6. Put the ice-washed lobster meat on the display board, first separate the lobster meat from both sides with a knife, and then change the lobster meat into small pieces in turn along the garlic cloves of the lobster meat. Rub it with crushed ice after changing.

7. Finally, we will cut the modified small pieces of lobster meat into thin slices (not too thin) along the lines of lobster meat with a knife and put them on the ice cubes in the blanks on both sides of the lobster tail in turn. This lobster is ready to serve.

8. Japanese mustard is the best choice for dipping lobster (the supermarket should have it, but it doesn't, so we'll make do with our mustard)

As for soy sauce, Japanese "Wanzi" soy sauce is not easy to buy. However, it can be replaced with light soy sauce, and the seasoning can be prepared according to your own taste. Mustard can be dipped separately or simply mixed together, but the former seems more authentic. Cut the lemon, squeeze the juice and drop it into the seasoning, or drop some on the lobster meat.

Thank you!