If the lobster is steamed after the knife is changed, it has nothing to do with the size of the lobster itself. Usually, it is enough to steam on high fire for about 10 minutes.
Lobster is rich in minerals beneficial to human body, and its cholesterol content is very low, so it is a veritable nutritional product with low cholesterol. The meat yield is 60%~67%, and the average l00g protein contains 3 1.60mg of amino acids essential for human body. The meat quality and taste are better than those of adult shrimps in seawater.
Extended data
Lobster selection points:
1, the first thing to choose, of course, is the live lobster. We must observe it carefully to see if its back is red, bright and clean. If the fluff on its abdomen and claws is white and neat, it is basically raised by clean water. If its appearance is dark red and its belly is black, it may have grown up in a sewer or muddy water.
2, pinch the shrimp body, choose the shrimp body is stiff, the tentacles are complete, and the shrimp meat is more elastic, indicating that the shrimp meat is very good, and the cooked lobster is easy to retain the umami taste of the shrimp meat;
3. Smell the lobster. If you smell the lobster, you can't choose it.
Baidu Encyclopedia-Big Lobster