Lobster as the best of seafood, not only because of its high price, but also because of its sweet flavor with freshness, texture and versatility, the most addictive to those who taste it. That is why lobster has always been a high-end dish in the major high-class hotels. As a hobby food people want to lobster is not only to the hotel to taste, we can also be done at home, so what is the home practice of lobster?

Ingredients: one lobster (about one and a half kilograms), one onion, five garlic, one tablespoon of butter, four slices of cheese, two bowls of fresh milk

Method: First, twist off the head of the lobster, and then lifted up the shrimp head of the Macau, scrape the gills and the fine touch of the foot with a knife, chop the head into a thick block, if there is a thick foot, then use the back of the knife to beat, so that the Macau has a crack, and then carefully chopped open the two sides of the body of the lobster to remove the center of the shrimp intestine. Then carefully cut the lobster into two pieces, remove the center intestine and chop every two sections into one piece. Wash all the pieces and drain them well, and separate the meaty part from the Macau part. Cut onion into julienne strips and mince garlic. Heat a large wok with boiling oil. Sprinkle about 2 tablespoons of cornstarch on the lobster meat and the Macau portion of the lobster, then fry the lobster meat in the boiling oil until it reaches 90% of its original size, then fry the lobster in the Macau portion of the lobster until it is cooked. Stir fry with butter, onion and garlic. When the sauce boils, put the fried lobster, then put the cheese on top of it and bake it in a wok over high heat. Add three teaspoons of cornstarch in the milk and mix it well. When the lobster is baked and the water is almost dry, you can thicken the gravy with the milk, and the gravy is cooked all the way through, then you can spatula it up and serve it on the table.

Tips: frying oil must be rolling, if not, then the lobster meat will not be crisp, like not fresh, so the oil must be enough to roll before the lobster to fry. Another point to note, there are many kinds of cheese, some cheese is more salty, some more light, with three-quarters of a teaspoon of salt is used in general salty cheese, we should be careful. The best thing to do is to prepare a little bit of water for the drying of the baking, in case it is not dry enough, you can use the water for the drying of the baking, and add a little bit of gravy, so that the gravy is thick enough.

All in all, the big lobster is really a rare food, not only because of its texture, but also its nutrition, it is rich in protein. So hobby food friends can follow the above method steps at home to make this garlic cheese prawns, guaranteed that you have eaten the feeling of unfulfilled, eat still want to eat.