This dish became popular in China in the 1990s. At that time, there was a popular saying that lobster slices were dipped in soy sauce and toothpaste mustard, which could sterilize. Of course, the source is our neighbor in the upper right corner. This hard dish has been in China for 30 years. Today, treating guests with a big transparent basin and some dry ice is still a sign of sincerity, but toothpaste and mustard really need to be improved.

Sashimi eats lobster, the knife is meticulous and the plate is beautiful. A lobster sashimi in a barbecue shop should have fresh raw materials, clean and complete meat, careful tendon removal without accidental injury, small error in the thickness uniformity of the meat slices, and non-mainstream atmosphere, especially not the whole piece of dry ice and those fancy light bulbs, and then pay more attention to the matching dip.

There is a saying in China that Boston lobsters can't make sashimi, but other lobsters can. In fact, it is only because domestic catering suspects that Bolong can't sell money, so it is too lazy to take care of it. Just chop, chop and cook. When the guests ask, they say that Bolong is not good enough to eat raw.

chafing dish

Hong Kong compatriots love hot pot best, eating lobster in hot pot restaurants and drinking Condudi in food stalls, which is a clever stroke worth mentioning in Hong Kong's catering culture. On a small scale, this is the epitome of the Genesis era of the Pearl of the Orient. On a large scale, this is the modern expression of "princes and princes will have seeds" in China culture.

Hot pot and sashimi have basically the same requirements for lobsters. The only difference is that lobster should be accompanied by a clean soup base, and there is no need to pull pumpkin soup with chicken and glue. The clean and refreshing bottom of the pot is the best foil for seafood, and preserved eggs with coriander and pork belly with sauerkraut are classic collocation.

Teppanyaki?

In high-end Japanese restaurants, the chef's work in front of the chopping board is more bluffing than the taste of the food. Brother Watanabe, the Fukuoka sushi that exploded on the IG tubing, can fight his way out in hundreds of Japanese sushi restaurants and save himself by curves, not by tires or stupid comments, but by a set of kitchen performances designed by himself. The same is true of the salt sprinkling brother on the other side of Asia, but others play higher and sprinkle more happily.

Teppanyaki is such a thing, and performing in front of the stage is particularly important, even more important than the taste. Don't think I'm talking nonsense here. Good performance in front of the stage can make the guests enter the state faster and open the taste buds. As for the control of teppanyaki itself, the collocation of sauces and side dishes, each family has its own unique skills and shows its magic power.

Baked lobster with cheese

This is a very representative dish, because it is simply a model of buffet explosion dishes. Materials that look expensive+online celebrity ingredients. Furthermore, cheese can cover up material defects, and at the same time, it can quickly make people full and make them unable to eat anything else.

The small Qinglong frozen by itself can get a good taste (slightly shriveled compared with fresh) after good and complete frozen transportation and proper thawing, and it can be regarded as a warm dish with reasonable baking of cheese.

But the bad thing is that some stores are cheap and like to take some goods below the normal market price. Most of these goods have been thawed, frozen many times during transportation or the date is too long. When it thaws, they don't care. As soon as they got to work, they threw away the water table and served food, and then quickly cleaned up. The lobster tossed like this must be rotten, so that many friends of Greater China have to feel bad after eating it once. Look, these stupid foreign devils have all eaten.

Cream lobster noodles

Banquet dishes swept through China around 2000. It is often not adults who love this dish best at parties. Children love to eat noodles, and it is irresistible to encounter the thick smell of milk. This dish, lobster, is cut into pieces and oiled. After pasta is done, the seasoning of cream is the key to success or failure. It is successful to adjust the taste and thickness of lobster and pasta to make people drool. This dish has been out of the limelight in recent years, and the banquet lobster has gradually been replaced by steaming.

Steamed lobster

Referring to the practice of steaming fish in Cantonese style, people's tastes are becoming more and more polarized, their mouths are getting heavier and heavier, and lobsters at banquets are getting steamed more and more. Moreover, the success of steaming scallops with garlic vermicelli has made more stores like to steam vermicelli under lobsters, let the gravy of lobsters seep into the vermicelli, and then pour the soy sauce and rolling oil prepared by various families, which has become the favorite of babies.

Western lobster entree

Lobster is basically presented as the main course in serious western food. The logic of foreigners cooking is main+auxiliary+sauce. Sounds the same as ours, right? Why does it look so different? The main difference lies in the presentation. The main course, side dishes and sauces of foreigners are independent of each other in the main course, especially the sauces are basically freshly made, which is very different from our dependence on finished seasonings. The food in a serious western restaurant (so-called fine dining) is generally not too outrageous. They are not to your taste, not necessarily the result of thinking.