Whether steamed lobster can be cooked in more than ten minutes depends on its size and solution. If the whole lobster is steamed, the upper and lower parts of 500g should be steamed for 10 minute, and each lifting100g will be lifted for 2 minutes.

If the lobster is steamed after the flower knife is punched, it has nothing to do with the size of the crayfish itself. Generally, it can be steamed for 10 minutes. Steamed lobster must not be put into the wok until the water boils, so as to avoid the lobster meat being heated for too long and affecting the taste.

Many people judge whether lobster is ripe or not by observing whether the lobster shell turns red when cooking lobster. However, this method is very incorrect. In fact, the lobster shell will turn red after a little heating, and at this time the lobster meat inside is completely undercooked and can't be eaten. Moreover, there are many parasites and eggs in lobsters, and if they are eaten uncooked, they are easily infected with parasites.

nutritive value

1, according to the composition of protein, the protein content of lobster is 18.9%, which is higher than that of most freshwater and seawater fishes and shrimps. Its amino acid composition is superior to that of meat, and it contains eight essential amino acids which are necessary for human body but cannot be synthesized or insufficient in vivo, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine with little content in vertebrates.

2. The fat content of lobster is only 0.2%, which is not only much lower than that of livestock and poultry meat, but also much lower than that of green shrimp and prawn. Moreover, its fat is mostly composed of unsaturated fatty acids necessary for human body, and it can prevent cholesterol from accumulating in the body.

3. Lobster, like other aquatic products, contains mineral components necessary for human body, among which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The total mineral content in lobster is about 1.6%, in which the contents of calcium, phosphorus, sodium and iron are higher than those of common livestock and poultry meat and shrimp.

4. From the perspective of vitamin composition, lobster is also one of the important sources of fat-soluble vitamins. Lobster is rich in vitamins A, C and D, which greatly exceeds the content of terrestrial animals.