Accessories: 1 gram of salt, 20 grams of butter, 50 milliliters of white wine, 1 teaspoon of white pepper, 200 milliliters of light cream, 80 grams of shredded cheese
How to do it:
1. Prepare a Boston lobster, lobster back with scissors and cut it open in the middle. Then turn over the same way as the upper cut from the center. Slowly break open the two halves, the shrimp line picked out and thrown away, both sides of the gills are not edible, but also to cut it off.
2, soak in clean water for 30 minutes, during which time change the water a few times, play a role in cleaning again.
3, put the lobster on the steam drawer, boil a pot of water then steam for 10 minutes.
4. Prepare the toppings: mince the garlic; wash the portobello mushrooms and cut them horizontally and vertically; dice the onion.
5: Heat the butter in a saucepan over low heat and sauté the diced onion and minced garlic. Then add the mushrooms, sauté the water over medium heat, add the white wine, wait for the alcohol to evaporate, pour in the light cream, and season with salt and white pepper and cook over medium heat until thickened.
6. Serve the creamy mushroom sauce.
7, the steamed lobster on a baking sheet lined with tinfoil, the lobster covered with cream of mushroom sauce, sprinkled with shredded mozzarella cheese.
8, finally put into the oven, 180 degrees baked for about 12 minutes, until the surface of the golden brown can be served.