1. Smoking method: Take Boston lobster and cook it in water at 70-80℃ for 7 minutes. At this time, the lobster is only three or four ripe, and then the lobster meat is soaked in milk to make the lobster meat softer and tender. Finally, mix with fresh seasonal vegetables and eat with smoked salt.
2. Soup serving method: defrost and clean the lobster tail, chop it, mix it with marinade for 5 minutes, then pat the raw powder thinly, cut the onion into sections, add 4-6 tablespoons of hot oil, fry the lobster slices until golden brown, take them out, stir-fry the ginger slices with the remaining oil, add the sauce, praise the wine and add the sauce.
Spicy method: thaw the lobster tail, control the water until it is dry, heat the oil in the pot, add the onion, ginger, garlic and lobster tail and stir fry until the water is basically dry. When the lobster is slightly red, pour in soy sauce and sugar, stir-fry and color it, and pour it into the bottom of Dahongpao hot pot (I usually pour half a bag), because there is butter in the hot pot, and the pepper inside will be very thick when the butter melts. When oiling, you can pour beer (canned and semi-canned) and water (just a little more than lobster), and add dried Chili to drink Chili according to your own taste (you can also leave it, Dahongpao is very spicy, but it looks good). Pour the contents of the top pot into the casserole. Stuffy for 7 or 8 minutes, add some vinegar when cooking.