Baked lobster in soup is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. This dish is based on lobster and served with seafood in stock. This product is white and tender, delicious, with high protein content, low fat content and rich nutrition, which is especially suitable for nourishing food.

The method is simple. First, wash the lobster, cut it into large pieces and paste it with starch for later use. Heat the pan to smoke, and then oil it. The oil temperature should be controlled at around 180℃. Add lobster, fry until medium-cooked, and then take out. Start a new pot and add butter and soup to taste. Finally, add lobster, thicken and serve. After eating lobster, it is a gluttonous way to mix it with spaghetti, so that spaghetti can fully absorb the essence of lobster soup.

Lobster selection method

1, eat crayfish, be sure to eat live. If lobster dies, don't buy it. Histidine in dead shrimp will be decomposed into various toxic substances under the reaction of dehydrogenase. Never eat it! Never eat it! Never eat it! Say the important things three times!

2. See if the lobster is clean. This step must be carefully observed, so as to pick out the lobster raised in clear water. See if the back color is red, bright and clean first, and then open it to see if the fluff on the abdomen and claws is clean. If it is not clean, it may come from polluted waters. As far as the growing environment is concerned, wild crayfish are the most vulnerable to pollution.