Homemade lobster recipes

Large lobster is delicious and has a natural sweetness in the mouth. The meat is elastic and has little odor. The cooked lobster can easily retain the umami flavor of the shrimp meat. The fat content of lobster is only 0.2. Most of its fat is composed of unsaturated fatty acids necessary for the human body. It is easily digested and absorbed by the human body and has the effect of preventing the accumulation of cholesterol in the body.

01

Hibiscus Canadian Lobster

Ingredients: 1 Canadian lobster

Ingredients: milk, egg white, 4 egg yolks, toon seedlings , red caviar, bitter chrysanthemum.

Method:

1. Remove the shells of the lobster and keep the meat, and set aside the head and tail (marine the meat and set aside)

2. Season the egg yolk liquid with water , put into a plate and steam for 6 minutes on the upper drawer and set aside

3. Heat the pot, pour out the marinated shrimp oil, add egg white seasoning, add milk, water and starch to stir-fry into fuyong eggs. Finally add the shrimp meat.

4. Plate: Take out the steamed egg yolk plate, make the lobster head and tail into an exquisite plate, then put the fried hibiscus eggs on the plate, and sprinkle with red fish roe for decoration. .

02

Steamed Australian giant lobster

Ingredients:

Two large lobsters

Ingredients:

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Soy sauce, ginger, garlic, sesame oil.

Method:

1. Wash the lobster, steam it in a basket for half an hour and remove from the pot.

2. Preparation of sauce: Chop a small amount of ginger into mince, mash garlic into mince, add light soy sauce and a few drops of sesame oil. Cut the lobster into eight large pieces and serve for dipping.

03

Milk-flavored charcoal-grilled lobster

Ingredients:

Fresh lobster, milk-flavored charcoal-grilled lobster.

Ingredients:

Lemon, butter, black pepper.

Method:

1. After the large pot of water is boiled, add the large lobster and cook for about a minute until it stops moving.

2. Cut the back of the head of the lobster and flatten it, remove the intestines and debris; use the back of a knife to open the claws of the lobster.

3. After the grill is heated, add the large lobster with its back facing up; sprinkle with a little black pepper and melted butter, and grill over medium heat for about 3 minutes.

4. Turn the lobster over and continue grilling until the shrimp meat changes color and is cooked, preferably with golden grill marks.

5. Sprinkle with a little fresh lemon and serve hot.

04

Crispy lobster

Ingredients:

1 lobster (about 1500g), 100g water chestnuts, garlic sprouts 250g, 100g broccoli, 250g bread flour.

Ingredients:

Appropriate amounts of Sichuan salt, egg white, pepper, MSG, ginger, green onion, wet starch, salt and pepper seasoning, and refined oil.

Method:

1. Wash the lobster, remove the shrimp meat, and chop into pieces the size of mung beans; wash, peel and chop the water chestnuts into fine pieces; pound the ginger and green onions. juice; blanch the broccoli in a pot of boiling water, take it out, and season with Sichuan salt, monosodium glutamate, and sesame oil; blanch the garlic sprouts, stir until raw, and braid them into braids for later use.

2. Put the lobster meat cubes and water chestnut cubes into a basin, add ginger, green onion juice, Sichuan salt, MSG, egg white, wet starch, and pepper and mix well to form a dry paste and set aside.

3. Take a large plate, sprinkle it with a layer of flour, then squeeze the minced shrimp into 24 balls, place them on the bread flour, roll with a layer of bread flour, and set aside.

4. Put the pot on the fire, add refined oil and heat it until it is 70% hot. Arrange the lobster shells into shapes, fry them in the pot until they are set and mature, remove them and arrange them on a plate, and then put the shrimp balls into balls. Fry until golden brown and cooked, remove from the shrimp shells, garnish with broccoli on both sides, add garlic sprouts, salt and pepper seasoning to a small plate, and serve at the same time.

05

Cheese-baked Canadian lobster with matsutake mushrooms

Ingredients:

Appropriate amounts of Canadian lobster, Kazushima matsutake mushrooms and fresh mushrooms.

Seasoning:

Appropriate amounts of brandy, yellow mustard, butter, salt, pepper, grated Parmigiano-Reggiano cheese, and dried onions.

Method:

1. Peel the lobster meat and cut into pieces.

2. Soak the matsutake mushrooms in warm water at 40℃ for 20 minutes and set aside. Cut the fresh mushrooms into pieces.

3. Heat the pot, add olive oil and stir-fry chopped green onions.

4. Add matsutake mushrooms, add brandy and then lobster.

5. After placing the lobster, light a fire.

6. When half of the brandy has evaporated, add yellow mustard, butter, salt, and pepper to taste.

7. After the juice is reduced, pour the fried ingredients, add the cheese and take it out of the pan, then sprinkle with cheese, and finally bake it in the oven for color, and then put it on the plate.

06

Lobster in tomato sauce

Ingredients:

One large lobster, egg skin, ham slices, coriander.

Ingredients:

Gelatin powder, seasoning.

Method:

1. Steam the lobster until it is eight-mature, chop off the head and tail, remove the shell, cut the shrimp meat into strips, and marinate with seasonings. Cut the egg skin into a rectangular shape, wrap it with shrimp meat and roll it into a roll, and wrap it in more than 20 rolls.

2. Take ten small cup-shaped bowls, grease them with oil, add coriander and ham slices, put the rest of the shrimp meat into small bowls, pour in the boiled and seasoned Gelatin juice. Then put the egg rolls into the oil pan and fry until cooked, put them on a plate, pour tomato sauce and gravy on them, put the cooled lobster jelly on both sides, and put the head and tail on top.

07

Salt and pepper lobster

Ingredients:

Spam lobster

Ingredients:

Onion, ginger, garlic, chili pepper, salt and pepper powder, salt, oil, sugar, vinegar, cooking wine.

Method:

1. Clean the lobster.

2. Cut onions, ginger, garlic, and peppers and set aside.

3. Heat the pot, add oil, add onion, ginger, garlic and chili and sauté until fragrant.

4. Pour in the lobster and stir-fry until fragrant. Pour in boiling water, add salt and pepper, cooking wine, salt, sugar, and vinegar, mix well, cover and cook.