1, Boston lobster 500 grams or so need to steam for 10 minutes, every additional 100 grams will increase 2 minutes. 2, if the Boston lobster after the knife and then steamed, and the size of the lobster itself has nothing to do with the size of the lobster, high heat steaming for about 10 minutes. Steaming Boston lobster should wait until the water boils before putting into the steamer, to prevent the lobster meat from being heated for too long and affect the taste. 3, Boston lobster, belonging to the crayfish family crayfish genus, living in the cold waters, the meat is more tender and meticulous, the product has a high protein, low-fat, vitamins A, C and D, and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, and other trace elements are rich in taste. Ingredients: 1 tail of lobster, 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, 2 black olives, 2 taels of pasta. Seasoning: 1 tbsp cream, 1 tbsp black pepper salt, 1/2 tsp MSG, 1/2 tsp salt, a little MSG. 1. Lobster and pasta with a roller blanch, lobster shells and spare. 2. Pasta and seasoning mix well, lay flat on the plate, the lobster rows on top of the pasta. 3. Green pepper, red pepper, yellow pepper shredded to seasoning cooked around the plate, and then black olive slices can be decorated with a dish.