The easiest way to make steamed lobster, how to make steamed lobster

The Boston lobster steaming method is as follows:

Green onions, ginger and garlic are ready, my husband and I are garlic eaters, so we have about 6 cloves of garlic with a large size, garlic diced, ginger sliced, and green onion cut into long sections (it is not recommended to cut into cubes).

After the slaughtered lobster is washed, the crab claws can be opened or cracked with a knife, and it is best to have a professional clip to pop the shell, so that you can eat the complete crab claws. After setting the plate, you can put it in the steamer, and the water in the steamer will boil first.

Put the plate directly into the boiling pot and steam for 10 minutes, so that the meat quality is just right and not too old (we didn't put any seasoning, and the garlic in the picture is also steamed and then put on the drip, and it doesn't feel fishy).

Put the shredded green onion, ginger slices, and some garlic on top of the lobster, then cook the seasoning.

Heat the pan with oil and fry the garlic granules (garlic lovers are more heavy, sorry).

Sprinkle the popped oil and garlic over the steamed lobster.

Finally, add an appropriate amount of soy sauce according to your liking (using Haitian soy sauce), don't add too much, and if it's not enough, you can also add it to the side, try to pour it on the onions, ginger and garlic, don't directly pour the flesh to destroy its own sweet taste!

As follows:

Ingredients: crayfish, garlic, green onions, soy sauce, pepper, oil, sugar, peanut oil.

1. Prepare the ingredients, crayfish, I generally prefer to buy this kind of live green shell lobster, the shrimp meat is more, the shrimp shell is thin; Compared to the dirty and hard red shell lobster, it is both delicious and easy to clean.

2. The first step is to deal with the crayfish: first grab the back of the lobster with your hands, so that you don't have to worry about being caught by the shrimp claws; Then use scissors to cut off the shrimp legs, in order to look good, you can keep the shrimp whiskers and two large shrimp claws; Then cut off the shrimp gills on both sides, then pinch the middle section of the shrimp tail with your hand, and gently twist and pull, and the shrimp line will be pulled out; Finally, use a toothbrush to clean the whole body of the crayfish; It's a hassle, but it's more reassuring to eat.

3. Cut off the shrimp head, then remove the black shrimp stomach inside, and then leave the yellow shrimp paste.

4. After all the treatment, wash it several times with water to control the moisture; Wash the garnish: cut the chives and coriander into sections; Finely chop the garlic, slice the ginger in half and cut the small half; Spare.

5. Next, adjust the bowl of steamed shrimp sauce: add half a tablespoon of oyster sauce, 2 tablespoons of light soy sauce and a little sugar to the bowl.

6. Add 3 tablespoons of cooking wine, stir well, and set aside; Oyster sauce and light soy sauce both have a salty taste, so you don't need to put salt.

7. Prepare a **, spread ginger slices, green onion segments and coriander stalks, and sprinkle with a little minced ginger and garlic; Reserve half of the chopped green onion and set aside.

8. Put the processed crayfish on the yard and then pour the steamed shrimp juice.

9. Tear the remaining ginger and minced garlic evenly on top.

10. Bring the water to a boil, put the lobster in it and cover the pot.

11. Steam over high heat for about 12 minutes, the steaming time is according to the amount of lobster, but not too long, so as not to steam the shrimp meat and affect the taste.

12. Bring out the steamed lobster, and then tear the remaining chopped green onion and coriander on top; Heat the oil in a pan and pour the hot oil over the steamed lobster.

The practice of steaming lobster** is as follows:Ingredients: 100 grams of lobster.

Excipients: 5 grams of ginger, 15 grams of vinegar, 1 gram of sesame oil.

1. Put the washed lobster on the **, steam it in a steamer for 10 minutes until cooked.

2. Finely chop the ginger into puree.

3. Break the shell of the lobster (the outer beam should keep the old shell intact), and cut the shrimp meat into pieces.

4. Stack the shrimp shell and shrimp finger meat into lobster in its original state.

5. Serve with ginger, vinegar and sesame oil.

The method of steaming lobster is as follows:Ingredients: lobster.

Ingredients: balsamic vinegar, soy sauce, ginger, mustard.

Step 1: Seasoning, rub the fresh ginger into minced ginger and put it in a small dish, and put the mustard sauce in a small dish.

Step 2: Pour the balsamic vinegar into a dish with minced ginger and the soy sauce into a dish with mustard sauce to make a condiment.

Step 3: Put the lobster in the steamer and steam for 10 minutes until cooked, take it out and eat it with the condiments.

Most lobsters are red all over the body, but there are also some other colors, and its body is large and cylindrical, making it the largest shrimp in the world (the largest lobster is currently 66 cm long and weighs 16 catties). The carapace is thick, the cephalothorax is slightly flattened, the anterior lateral margin does not heal with the anterior plate of the mouth except for the looustidae, and the lateral margin does not heal with the thoracic carapace and the base of the thoracic limbs, and the cervical groove is distinct.

Origin: Central and South America and northeastern Mexico. Distribution status in China: It has expanded to Shanghai, Jiangsu, Hong Kong, Taiwan, and Guangzhou, forming a large number of natural populations.

There are more than 400 kinds of lobsters in the world, North America is the continent with the largest distribution of lobsters, there are two families (crab and shrimp family, crayfish family) distributed in North America, 12 genera, more than 300 species, most of the more than 300 kinds of lobsters have low economic value, among which the species of Cambarellus are the smallest, the individual weight rarely exceeds LG, the individual is larger (each tail can reach 50-80g) and lobsters with important economic value.