How is steamed Boston lobster made?

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!

<> if the lobster is steamed with hot water, the protein of the lobster meat will solidify quickly, and the lobster will struggle when it encounters high temperatures, so it is easy to break the shrimp legs, so that the lobster is incomplete. Boston lobster, steamed,It must be water boiling, Steaming for about 8 minutes, depending on the size of the wave, I used to have two more than 1 catty, so 8 minutes is completely enough. First, wash the fresh wave dragon purchased from the market, and then urinate (poke it from the tail with chopsticks for three to five seconds and pull it out, and urine will be discharged), and not urinating will affect the umami taste of the shrimp meat.

Disassemble the dragon, use scissors or kitchen knives to break down the lobster head, lobster body and crab claws into pieces, the crab claws should remove the hard shell on one side, the specific size of the shape is determined according to the number of eaters and the size of the lobster, the shell of the dragon is too hard, not dismantled only suitable for one person to eat (the appearance is too ugly). Prepare minced garlic, half of raw minced garlic, half of fried minced garlic (fried garlic must be cleaned first, otherwise it will be bitter) Add an appropriate amount of salt, sugar, peanut oil, and Huadiao wine and stir well. Soak the vermicelli, add a part of the minced garlic to the vermicelli and stir well, give the minced garlic a base taste, put it on the plate as a base dish, and then put the lobster pieces on the vermicelli again to form a lobster shape, and pour the adjusted garlic juice.

After boiling the water, the lobster is steamed on the drawer, and the whole process is steamed on high heat for 10 minutes, and then the fire is turned off and simmered for a while, so that a delicious steamed wave dragon is ready. Bring water to a boil in a pot, put your nose on it and place the lobster on a plate. Put the green onion on the bottom.

Spread ginger slices on top and remember a sentence. 1:2 What is 1:

2 too. That's 100 grams for 2 minutes. How heavy the lobster is, how many minutes it takes.

Very happy with your question. Hot water is steamed, and the excess water in the bag can be set aside. Collect water from the surface of the shrimp with a spray gun.

Or fry in small oil for 10 seconds, preferably with butter. Heat the butter from the sauce, add a little rosemary and garlic. If you want to eat cheese and put cheese, if you like Chinese style, put a little soy sauce, pour the lobster juice just now, and after boiling, you can pour it on the lobster meat, and if you want to eat the shrimp head, you can add a little oil to the oven with the same recipe.

Boston lobsters can generally be steamed whole. Boil the water in the pot directly, put it in the steamer to steam, it takes about 15 minutes to steam a pound of Boston lobster, if it is heavier, add about two minutes for every 2 pounds, and it is usually almost ready to come out of the pot in half an hour.

You can also choose to add minced garlic and shallots when steaming, and it tastes good. Boston lobster tongs are large, plump, meaty, refreshing and juicy, and the shell becomes soft when steamed, and its meat is tender and smooth, making it suitable for all ages.

Boston lobster is a deep-sea shrimp that lives in cold seas and has the characteristics of high protein and low fat, and is mostly used for boiling or steaming, which can retain its umami to a greater extent.

Boston lobsterIt can be steamed whole, but it also needs to be cleaned. Here's how.

Ingredients: 1 lobster.

Excipients: 2 tablespoons of minced garlic, a little chopped green onion.

Steps: 1. Poke the shrimp from the tail with chopsticks while it is still alive, pay attention to the time when it must be alive, and then pull out the shrimp urine to come out.

2. Use kitchen scissors or a kitchen knife to split the shrimp along the midline.

3. Place the shrimp line.

4. Remove the shrimp gills on both sides and rinse briefly.

5. Sprinkle with garlic, steam in the steamer for about ten minutes, sprinkle with chopped green onions, and you can eat.

Boston Lobster 1 broccoli 1/2 garlic 8-10 cloves of butter 1 small piece of blended oil A pinch of seafood soy sauce 1 tablespoon.

Steps to make steaming Boston lobster.

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Pat the lobster head with the back of the knife and stun it, taking care not to shoot it too hard, so as to avoid smashing the lobster head and causing it to look bad.

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Use a chopstick to poke the lobster tail hole to the head, then take out the chopsticks, let the lobster pee, and the water droplets are clean and cleaned.

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Pinch the head and tail of the lobster with your hands, then separate the head and tail in the opposite direction like twisting a towel.

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This is the state when unscrewed.

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Continue to pat the lobster's large pincers with the back of the knife, not too hard, and shoot some cracks in the shell.

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The head of the lobster has such a granular thing, this is shrimp yellow, which has high nutritional value, so don't throw it away as dirty.

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Now that you've processed the lobster heads, it's time to process the shrimp tails: Turn the tails over and slowly cut them along the edges with kitchen scissors.

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Tear off the top skin by hand after cutting it.

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This is what it looks like when it is completely cut.

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After cutting all the shrimp tails, you can use a knife to gently take out the shrimp meat along the lines of the shrimp meat, and the meat of the fresh lobster tail is still relatively easy to take out.

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After the lobster meat is dismantled, its shrimp line is above the tail by itself, and it can be taken out.

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Cut the meat of the dismantled tail into thick slices for later use.

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Heat up, add butter and minced garlic, and stir-fry over low heat, adding a little light soy sauce or salt to this process, or depending on your personal preference.

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Place the broccoli under the lobster, put the fried garlic on top of the lobster, and steam it for 8-10 minutes.

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Drizzle a little seafood soy sauce over the shrimp head and shrimp tail, simmer for another 2-3 minutes, and finally drizzle with hot oil and you're ready to eat!

Boston lobster, belonging to the lobster genus of the lobster family, lives in the cold sea, the meat is more tender and delicate, the product has high protein, low fat, vitamin A, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements are rich, delicious and delicious.

Boston lobsters can only mate for a short time after shedding their shells. It is shelled about 2 3 times a year in childhood and about once a year in adulthood (4 7 years old).

Scientific name in Chinese. American crayfish.

Latin scientific name. homarus americanus

Also known as crayfish, Boston lobster, Maine lobster.

kingdom Animalia. Phylum Arthropods.

Quick navigation. Morphological characteristics, habits, product grades, preservation, processing, culture, nutritional value practices.

There are 4 historical photos in total.

Boston lobster

The English Puritans, who first landed in the Americas in the 17th century, almost starved to death, mainly because they did not dare to touch unseen plants and animals, including mountains of wild turkeys and lobsters of the sea. At that time, there were so many lobsters on the east coast of North America, how much did they have? Occasionally, lobsters would be washed up on the shore and piled up two feet high, but no one would dare to catch them.

A colonist named John Winthrop wrote back to his European homeland, complaining that there was no lamb that he was accustomed to, only oysters, salmon, scallops and clams, which the British did not eat. Later, Americans knew how to eat lobsters, and lobsters were called "poor man's chickens" and poor man's chicken。Something that is readily available, no one will run a business or trade.

Steamed Boston lobster.

Chinese name steamed Boston lobster.

Main ingredient. Lobster, steamed in water.

Quick navigation. Preparation materials.

Amount of material. Two lobsters.

Water with salt butter.

Steamed and dipped in and eaten.

Method 1Bring water to a boil.

2.Upper steamer.

3.Steam for 25-30 minutes (not too short, it will be undercooked).

4.It's out of the pot!

The practice of steaming Boston lobster Boston lobster has high protein, low fat, vitamins A, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements, especially rich in unsaturated fatty acids, taste and delicious, so to be called a tall Chinese New Year's Eve meal, of course, can not be missing Boston lobster. Today, we recommend "Steamed Boston Lobster", which is a good way to maintain the nutritional value and delicious taste of Boston lobster.

Boston Lobster Introduction].

Boston lobsters live in cold waters, so they grow very slowly. A Boston lobster is about 7-10 years long and one pound (about 453g), and a Boston lobster of more than 7 catties is equivalent to growing for nearly 100 years, so it is called "100-year-old lobster". The black and green Boston lobster special emblem of the whole body is a pair of large lobster claws, the tongs are coarse due to excessive activity, compared to the shrimp body without paste, but the meat is more tender and delicate, which is completely different from the Australian lobster, and the Western-style grilling, burning, charcoal grilling or white wine boiling can also be.

Nutritional value] Boston lobster is high protein, low fat, rich in vitamins A, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements, especially rich in unsaturated fatty acids, nutrients are easy to be digested and absorbed by the human body.

Steamed Boston lobster.

Ingredients: lobster, vermicelli.

Ingredients: green onion, shredded ginger, garlic, soy sauce, old wine, salt, pepper.

1. Handle the Boston lobster, break it in two, and remove the sand bag. Sprinkle the lobster with white pepper and a pinch of salt.

2. Add some vermicelli to the bottom of the steaming tray, and then spread the processed lobster on top of the vermicelli.

3. Then sprinkle the shredded green onions and ginger on top of the lobster, then put them in a pot and steam.

4. After the lobster is steamed, pour the prepared sauce over the lobster.

Recommended for you - Haibo Seafood Gift Pack].

Use the back of the knife to pat the head of the lobster, pay attention not to shoot too hard, avoid smashing the lobster head, use a chopstick to poke the head from the round hole in the tail of the lobster, and then take out the chopsticks, clean the water droplets and clean them. Pinch the head and tail of the lobster with your hands, then separate the head and tail of the lobster in the opposite direction like twisting a towel, and continue to pat the big tongs of the lobster with the back of the knife, not too strong, and shoot some cracks in the shell. After processing the lobster head, now start to process the shrimp tail, turn the tail over, slowly cut it along the edge with kitchen scissors, and slowly take out the shrimp meat with a knife gently along the lines of the shrimp meat after cutting all the shrimp tails, the meat of the fresh lobster tail is still relatively easy to take out, after the lobster meat is dismantled, its shrimp line itself is above the tail, and you can take it out. Cut the meat of the dismantled tail into thick slices for later use, heat the pot, add butter and minced garlic, fry over low heat, add a little light soy sauce or salt in this process, or you can see your personal preference without adding broccoli under the lobster, sprinkle the fried garlic on the lobster, and steam it for 8-10 minutes. Drizzle a little seafood soy sauce over the shrimp head and tail, simmer for another 2-3 minutes, and finally drizzle with hot oil and serve.

1.When steaming Boston lobster, soak it in water the night before to allow the lobster to spit out the impurities inside.

2.When steaming, it is necessary to put it in boiling water in advance, because Boston lobster is relatively large, and it is difficult to steam it when steaming alone, so it is necessary to boil it in boiling water in advance.

3.Try to control the time within 20 minutes to 30 minutes when steaming, if the time is too short, there will be a phenomenon of uncooked steaming, if the steaming time is too long, the taste will become old, and the taste is not delicious.

4.When steaming in the pot, you should pat the head of the lobster with a knife, because the head is more difficult to cook, so if you pat it, it will be easier to cook, and the seasoning can be fully absorbed. But don't slap it too hard, if it's too heavy, it won't look so good.

5.Boston lobster itself has a bit of a salty taste, so try to put a little less salt when steaming, and you don't need to put too much seasoning when steaming, if you put too much seasoning, it may also mask the taste of the lobster.

by 嘟嘟小花牛 787 Favorites 72337 Browse steamed salty umami.

15 minutes. Lower calories.

Beginner's Introduction. Half-cooked, such a fresh delicacy, how can it be disappointed! It's best to steam it. Steamed in a pot and then thickened with the steamed soup, it is not only beautiful, but also completely retains the freshness of the lobster.

Ingredients for 2 people.

1 lobster. Adjuncts: 1 leek.

1 2 tsp chicken bouillon.

1 teaspoon starch.

Step 1 Defrost the lobster naturally, wash it and steam it for 10 minutes.

Step 2 Take out the steamed lobster and set it on a plate, pour the soup into a small bowl, wash and cut the leeks into sectionsStep 3

After the soup is cooled, add a little chicken essence and starch and stir well.

Step 4 Pour the soup into a small pot and boil, put the leeks in the pot after boiling, stir a few times, pour on the lobster, and then steam the Boston lobster.