Australian lobster 1, 50ml wine, a little mushroom, 1/4 onion, 1 clove of garlic, 5g of white pepper, a little salt, 20g of butter, 80g of cheese, a large sheet of tinfoil.

Method Steps

1, rinse the fresh Australian lobster and put it into a pot of boiling water, cook it for 7 minutes, then pull out the lobster and put it into ice water to cool.

2, when the temperature of the lobster down, remove the lobster's two large pincers, and the rest of the small pincers, use a knife to cut into the internal meat, put the prepared onion, garlic salt and other seasonings standby.

3, pour the butter in the pan, heat over medium-low heat, melt the butter, add the remaining onion and garlic, sauté over low heat, add the mushrooms, sauté the water over medium heat, cook the white wine, and when the alcohol evaporates, season with salt and pepper, and cook over medium heat until thickened.

4, pour a good mushroom sauce into the interior of the shrimp, and finally sprinkled into the top of the shredded cheese, wrapped in tinfoil, placed in the middle of the oven, with a temperature of 180 degrees Celsius, baked until the surface of the golden brown can be eaten.