How to deal with a live lobster?

The easiest way to operate a live lobster is to steam, with some seafood ingredients, and it can also maximize the nutrition of the lobster without loss, but the taste is not so delicious.

To deal with live lobsters, you can first give you the head of the lobster, and after you drop it, I think you can of course use another way to clean it with a machine.

2.Soak the lobster in clean water, put salt and vinegar to soak for a few hours, force the lobster to spit out the dirt in the gills, change the water several times in this way, let the lobster's gills spit out the dirt, and then use chopsticks to assist, pinch its thighs, 3The live crayfish is very powerful, and in order to avoid the shrimp claws pinching the hand, we first "knock it out".

4.Pinch the head of the crayfish with your hands and cut off the right pincers of the crayfish first.

5.Then cut off the left tongs, wash the cut shrimp claws for later use, this can be eaten, don't throw it away.

6.The crayfish with the double pincers cut off loses its "combat effectiveness" so that it will not pinch our hands when it is further handled.

7.Cut off the crayfish with double pincers and soak them in clean water for 2 minutes for easy cleaning.

Hold the lobster from the back, put the lobster's belly facing outward, use a chopstick to insert it from the shrimp's urine opening close to the head, take out the chopsticks to drain it, then open the lid of the head, clean and take out the gills, remove the stomach pouch that grows on the head, and take out the cerebral marrow, so that the lobster is basically cleaned.

Use a chopstick to insert it from the urine mouth of the shrimp to the place close to the head, take out the chopsticks to drain the water, then open the lid of the head, clean and take out the gills, and remove the stomach pouch that grows on the head.

Use a chopstick to insert a chopstick through the shrimp's urination opening close to the head. Let the lobster urinate. Scrub the lobster shell with a brush.

You can put it on the pot and steam. Then open the lid of the head, clean and take out the gills, remove the stomach pouch that grows on the head, and take out the brain marrow, so that the lobster is basically cleaned. Can.

Because the lobster is particularly prickly, it is generally said that when handling it, it is generally necessary to wear gloves to prick the hands inside and then rinse them directly in a clean place.

Handling live lobsters is more tedious, first clean the lobster, and then remove the internal organs inside the lobster. Drain the lobster.

Put a newspaper or clean plastic sheeting on the ground, put the lobster in the sun, and pay attention to choosing a ventilated and warm place to avoid mold in the starfish during the drying process.

Step 4: The lobster will be dried after a few days of drying, and remember to turn the lobster from time to time every day during the drying process to make it more evenly exposed to heat. Sun-dried lobsters not only have a certain edible value, but can also be eaten after pickling.

To deal with a large live lobster, first remove his shrimp tail, and then slowly pull the shrimp tail out of the intestines with a black thread that is shrimp roe. Then wash the shrimp and start cooking.

In general, you should wear gloves when handling them, so as not to break your hands, and flush them directly in a clean place.

In fact, the lobster method is very simple. There is lobster which is delicious seafood. So the approach is back to basics will be lobster. Rinse in clean water. Then, steam in the steamer for 20 minutes. After steaming, take it out and dip it in cumin powder and you can eat it, which is simple and convenient.

Hello, you don't need to deal with this, you can wash it with water and cook it in the pot. You can swallow it raw, thank you.

After washing, grab the lobster from the back, put the lobster's abdomen facing up, insert it into the lobster's body with chopsticks, clean and remove the gills and head stomach pouch, cut the abdominal shell with scissors, and then cut the back open. Zheng Yuntao, general manager of seafood in Dayuchang, demonstrated.

When cleaning the live lobster, grab the lobster from the back, put the lobster's abdomen facing up, insert it into the lobster's body with chopsticks, clean the gills and take out the stomach pouch, cut the abdominal shell with scissors, and then cut the back open.

1. It is best to raise it with clean water and spit out dirty things. 2. Place the lobster's belly outwards and use a chopstick to insert it from the shrimp's urine opening to the place near the head. Let the lobster urinate. 3. Scrub the lobster shell with a brush. You can put it on the pot and steam.

After washing, grab the lobster from the back, put the lobster's belly up, insert chopsticks into the lobster's body, cut the belly shell with scissors, and then cut the back.

Use a basin of cool salt water, put the live shrimp into it to clean, cut off the shrimp whiskers and claws after washing, and then take out the sandbag of the shrimp head, and finally, cut the back of the shrimp, take out the shrimp line, and then wash it.

Sauté shallots in butter until fragrant.

Add the shrimp liver and shrimp eggs and stir-fry briefly.

Add breadcrumbs and sauté. Withdraw fire.

Add the parsley and stir to combine. Get spiced breadcrumbs.

The lobster meat is facing upwards and the hollowed out part is filled with breadcrumbs.

Grease the shrimp tail with melted butter.

The oven has a one-way grilling gear, and it is more than 15cm away from the baking tray.

Toast until breadcrumbs golden brown. Larger lobsters may not be fully cooked. It needs to be baked again.

Then turn to the oven setting and bake for a while.

The hard armor of the lobster is daunting, and many mothers say that although they want to try cooking lobster at home, they give up because they dare not kill the lobster. In fact, as long as you master the basic essentials and remove a few inedible parts of the lobster, you can also easily handle the live lobster at home and make a delicate meal of lobster.

How to deal with the lobster:

1. Hold the lobster from the back, being careful not to get stabbed by the lobster's foot.

2. Place the belly of the lobster outwards and use a chopstick to insert it from the lobster's urination port to the place close to the head.

3. Take out the chopsticks and remove the residual urine of the lobster. At this point, the lobster doesn't move.

4. Hold one end of the lobster shell, you can very easily remove the large chela first.

5. Flip open the lid on the head.

6. Clean up and take out the gills of the lobster, note that the gills are not edible, and must be removed.

7. Remove the stomach pouch that grows on the head.

8. Take out the brain marrow, the brain marrow of lobster is also the essence of food supplement, and mothers can match eggs to make lobster brain egg custard.

9. At this time, the lobster has basically been cleaned up, and it can be kept whole, cut in half or cut into pieces according to cooking needs.

1. Wash the processed lobster, because after the lobster is opened, the part that cannot be eaten may have some residue, so it needs to be washed with water again and then cut into pieces to ensure that the lobster is clean and delicious.

2. Use scissors to cut the soft shell of the lobster's abdomen.

3. Then use a knife to cut the back, because the shell of the lobster is relatively hard, so mothers need to spend some effort.

4. After the main part of the lobster is processed, you can continue to cut it into pieces or bake it directly according to the needs of cooking.

1. Grab the back of the crayfish with one hand, pinch the tail armor in the middle of the tail with the other hand, and twist it left and right until it is broken.

2. Pull the twisted tail carapace and slowly pull out the intestines of the crayfish.

3. Use scissors to subtract one-third of the imitation baby of the crayfish head, don't cut too much, cutting too much will remove the yellow paste of the head.

4. Use the tip of the scissors Qiqing knife to dig out the black sac of the crayfish's head, which is the shrimp stomach of the crayfish.

5. Finally, gently rinse the head of the crayfish with water to wash away the dirt, and be careful not to wash the yellow paste off. At this point, as soon as the crayfish is ready to burn, it is ready to be cleaned, and it is ready to be cooked.

The processing of lobsters is as follows:

1. Wash the lobster, split it in half, draw the lobster along the edge of the shell with a knife, separate the meat from the shell and put it on a plate;

2. Chop the lemon, ginger, garlic and green onion (chop the upper part for later use);

3. Turn on low heat to melt the butter into the pan, turn to medium heat and add 2 minced ingredients, stir-fry until fragrant, turn off the heat, and then add black pepper and salt to taste;

4. Add two tablespoons of oil to a clean oil pan, and stir over medium heat to bring out the fragrance of green onions, ginger and garlic;

5. Add the fried lobster pieces, pour in the sauce, stir well, cover and cook for 2 minutes, open the lid and collect the juice;

6. Sprinkle the fried ingredients evenly on the lobster meat, put the lobster in the steamer and steam it on high heat for 10 minutes, turn off the heat, sprinkle with chopped green onions and simmer for 1 minute.

7. Most lobsters are red all over, and there are some other colors. It is large and cylindrical in shape, making it the largest shrimp in the world. 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.