1, Method 1: Ingredients: 5 tails of lobster, 60g of cream, appropriate amount of Hungarian red pepper powder, appropriate amount of salt, appropriate amount of white pepper and lemon. Cut the lobster tail from back to bottom. Pull the shrimp shell to both sides, peel off the shrimp shell, and put the shrimp back in the shrimp shell. Heat and melt the cream in water for later use. Put the lobster on the baking tray, first pour the liquid milk oil, sprinkle the Hungarian red pepper powder, and then sprinkle some salt and white pepper. Preheat the oven and bake at 250℃ 10 minute until the shrimp shell turns red and the lobster meat turns white. Set the plate on the table and pour some delicious juice from the iron plate. Can be decorated with lemon slices and squeezed juice. The lobster tail meat is thick, fresh and firm, and the cream will not feel greasy if it is fresh. The seasoning is simple, so the lobster meat is original and delicious and juicy.

2, practice 2: materials: shrimp, meat stuffing, dumpling skin, small whitebait, seaweed, green vegetables. Wash the shrimp, remove the shell and leave the shrimp tail; The meat stuffing tastes good; Start wrapping jiaozi. Just put some meat in a dumpling skin, add a shrimp and knead it at random. Cook the soup first. Add laver, whitebait and green vegetables to clear water, boil, season and bowl. Cook jiaozi again. Clear water goes into jiaozi, and after it is boiled, add clear water for three times respectively, and jiaozi will float. Finally, the cooked jiaozi is added into the soup.

3. Method 3: Ingredients: lobster tail 1 kg, dried pepper 10, pepper 10, 20 pepper, onion, ginger, garlic, yellow wine, soy sauce, salt, sugar, Pixian lobster sauce, oyster sauce and beer. Heat the pot and pour in cooking oil, which is more than usual. Stir-fry pepper, pepper and dried pepper in a hot pot with cold oil. Don't stir too much, and stir-fry it with low heat. After stir-frying, turn to medium heat and add Pixian Douchi sauce. After stir-frying red oil, add onion, ginger and garlic to the bottom of the pot. Turn to high heat, add lobster tail, stir fry over high heat, cook some yellow wine, stir fry and add oil consumption, soy sauce, salt and sugar for about 2 minutes. Pour in beer, about half of the lobster tail, turn to medium and small fire, cover and simmer for about 5 minutes. Open the lid, and at this time, if there is too much soup, turn to the fire and collect the soup.