Australian lobsters are handled as follows:

Slap the lobster head with the handle of a knife to stun it.

Press the head of the shrimp with a towel, then poke the urethra in front of the tail with a chopstick to release urine.

Wearing gloves to hold down the lobster head with one hand and the lobster tail with the other, pick up the lobster and twist and pull hard in the opposite direction with both the right and left hands at the same time to separate the lobster head from the lobster tail.

Australian lobster cooking - cheese lobster practice:

Materials: 1 live lobster, 200 grams of flour, 1 red heart duck egg, 25 grams of New Zealand butter, cheese slices 5 slices, 150 grams of extra-concentrated fresh milk, 10 grams of crumbled cheese strips, refined salt, monosodium glutamate to moderate amount, 500 grams of refined oil, 5 grams of cornstarch. g, bacon 10 grams.

Practice:

150 grams of flour and duck eggs and well, made of whole egg noodles: lobster slaughtered, washed, cut into 3 cm square, patting the raw flour, into the frying pan fried to be used;

The whole egg noodles boiled and cut into noodles to be used, bacon cut into small grains of fried crispy;

Pot of butter, cheese slices, fresh milk, flour sauce boiled, with salt, monosodium glutamate to taste, made of Cheese sauce;

With the cheese sauce, add the cooked noodles to the fried bacon grains and mix well, pad in the bottom of the plate; noodles on top of the fried lobster pieces, topped with cheese sauce, sprinkled with crumbled cheese strips;

Into the 280 ° C oven to bake for 15 minutes to take out, on the table can be.