1) Put it in a big pot with clams and whole, tender old corn on the cob, and eat it after it's cooked and dipped in melted, hot butter (Americans believe there is a lack of fat in lobster).
2) Lobster is taken only from the meaty tail, cut in the center, not cut through or peeled, and added to some small shrimp, scallop meat (now inexplicably called scallops in Chinese), breadcrumbs, and peppercorns, basil, and other spices and baked in the oven.
3) After the lobster is cooked, remove the meat from the pincers, mix with mayonnaise, chopped onions, chopped pickles, etc., and put into long bread, eaten cold. This is called a lobster roll.
Chinese restaurants in Chinatown, on the other hand, focus on:
1) Lobster with scallions and ginger
2) Lobster with black bean sauce
3) Lobster with curry
Main ingredient
Boston lobster Onions
Sides
Garlic Butter
Salt White wine
White pepper Onions
Steps for Boston Lobster
1. Cut off the shallots and add a pinch of salt to the pan.
2. Handle the Boston lobster by cutting it in two and removing the sand sacs. Sprinkle the lobster with white pepper and a pinch of salt.
3. Preheat the oven for 3 minutes at a temperature of 180 ° above and below.
4. Fry the lobster in a frying pan with garlic and onion for 1 to 2 minutes. After that, add a small piece of butter.
5. Add white wine around. The wine flavor penetrates into the shrimp.
6. Bake the lobster with the top heat set to 200° and the bottom heat around 100°. Ready to serve.