Steaming Boston lobster takes 5-7 minutes. After steaming, you can easily eat the meat in the shrimp claws of Boston lobster by gently cutting a knife, and you can also enjoy it with fresh bamboo shoots and wine.

Extended data:

Most American lobsters caught by American fishermen are sold to restaurants and supermarkets in fresh form, but lobster processing manufacturers began to use low-temperature freezing technology (using nitrogen and carbon dioxide) to freeze cooked and raw lobsters at the beginning of 2 1 century. This product is almost the same as the edible quality of fresh lobster after cooking.

In China, the frozen lobster with low freight and low price is the best substitute for live lobster. Frozen products include whole cooked lobster, semi-cooked (just white) lobster (partially cooked in 9 seconds), raw lobster tail and cooked lobster meat.

References:

Baidu Encyclopedia-Boston Lobster, CCTV Food Network-The whole cooking process of Canadian lobster