Baked Lobster with Butter [not to Mention Delicious]

Baked Lobster with Butter [not to Mention Delicious]

1. [How to roast lobster with butter-choose lobster] When choosing a lobster, you must first choose the origin of the lobster. The lobsters from the sea should be bigger, and the bigger the better; the lobsters raised in captivity should be lobsters raised in the center of the lake (the lobsters in the center of the lake are larger, without any strange taste, and the meat is richer. It is flexible and tastes more delicious when cooked, so if it is a lobster raised in captivity, you must remember to pick the one in the center of the lake~).

2. [How to bake lobster with butter-choose lobster] Then "press" the lobster. The prawn meat of fresh lobster is generally elastic. When you buy lobster, you can pinch it and press it. If you press down on the lobster and the meat is soft, it means that the lobster is not fresh (but be careful to avoid the "weapon" of the lobster, its two large tongs are really "lethal", everyone must be careful).

3. [How to bake lobster with butter-choose lobster] When picking lobster, you still have to "smell", and smell the lobster if there is any peculiar smell. The peculiar lobster is not fresh lobster, so don’t choose it (Lobster is a kind of lobster). Cleaner creatures generally don't have any strange smell, so this is also very important).

4. [How to bake lobster with butter-choose lobster] When picking lobster, you must know how to "observe" lobster. We must first observe the state of the lobster. The more vigorous the lobster, the better the taste and taste, and the healthier it will be to eat. We also need to observe the head and body of the lobster, the more uniform the better; and the more uniform the lobster shell. Generally speaking, lobsters with thin and slippery shells are better ("observation" of lobsters is an important step in selecting lobsters. In addition to these contents, it is also important to note that the larger the lobster, the better, and the closer the seam between the head and the trunk, the better. Also, don't choose the half-dead lobster, the half-dead lobster not only loses a lot of protein, but also tastes bad).

5. [How to roast lobster with butter-kill lobster] Before killing the lobster, it is best to put the purchased lobster in water for one day, let it spit out the mud and sand in the body, and then use a toothbrush to clean the head and tail of the lobster. The mud and sand are cleaned.

6. [How to bake lobster with butter-kill lobster] The most important step in killing lobster is to "pee". Use a chopstick to insert it from the lobster's urination opening (just insert it close to the head of the lobster), and then remove the chopsticks. If there is liquid from the tail of the lobster, "urination" is considered successful (the lobster is urinated to remove the lobster meat). Smell).

7. [How to bake lobster with butter-boiled lobster] Put the lobster in boiling water and cook until it is five mature (almost until the lobster is completely curled).

8. [How to cook lobster in butter-cooling lobster] quickly take out the cooked lobster and put it in the prepared ice cubes to cool (cooling the cooked lobster quickly will make the prawns taste more delicious, and the more chilled The faster it can ensure the firmness of the shrimp meat, so you can prepare more ice cubes in this part. I prepared a whole pot and buried it with ice cubes immediately after I got it out).

9. [How to roast lobster in butter-demolition of shrimp meat] After the lobster has cooled down, we can start demolition of the shrimp meat. Grab the head of the lobster with one hand and the trunk of the lobster with the other. Separate the lobster's head from the trunk by turning. Then remove the two large tongs on the lobster head and the other shrimp legs.

10. [How to bake lobster with butter-disassemble the lobster] First use lobster scissors to cut off the shell of the lobster trunk and take out the shrimp meat inside; then use a rolling pin to beat the lobster's large tongs appropriately, slowly peel off the shells of the large tongs, and take out the shrimp The shrimp meat inside the tongs (both large tongs are peeled like this, if there are some parts that are not easy to peel, you can try to cut them off with a lobster cutter). The lobster legs can also be "pressed" with a rolling pin.

11. [How to bake lobster with butter-adjust butter sauce] Peel the pumpkin first, then cut into large pieces, add the right amount of butter and garlic cloves, put them in the oven together, heat up and down 250 degrees, bake for 25 minutes (bake until the surface is a little bit The scorched appearance proves that it has been delicious).

12. [How to bake lobster with butter-adjust butter sauce] Preheat the pan to a certain level, and put the remaining butter in the pan. After the butter has melted, add the prepared onion and stir-fry, then add the previously roasted pumpkin and stir-fry a few times, then add an appropriate amount of cardamom powder, water, and thyme, and cook for 30 minutes.

13. [How to bake lobster with butter-adjust the butter sauce] Put the soup cooked in the previous step into the grinder to smash into juice, and add cooking cream, salt and sugar and other seasonings to mix well.

14. [How to bake lobster with butter-baked lobster] Put the separated lobster meat into the prepared butter sauce and bake for about 6-8 minutes on medium heat.

15. [How to bake lobster with butter-set the plate] Put the baked lobster out of the pot, and pour it with efficient cooking cream for decoration. This butter baked lobster is ready~ (you can decorate the plate as you like Well, the cream can also be poured into the way you like, drawing a circle or drawing a wave is all right~)

Tips:

1. The cooling of the lobster after it is cooked is very important, cooling is very important, cooling is very important, and the important things are said three times! ! ! The faster the cooling, the firmer the meat and the better the taste, so be sure to prepare plenty of ice cubes.

2. The butter and cream I choose are both Anjia. Anjia's butter milk flavor is very full, a small piece can produce a strong milk flavor, if you don't know that you are using butter, sometimes you will feel that you are cooking with milk. And the rice made with it is always special and fragrant, it is easy to arouse the appetite of others, and greedy people drool. Anjia's creamy milk taste is also mellow, with a silky and smooth taste, and there is a lingering fragrance in the mouth after eating; besides, the raw materials of their home are non-artificial, and I personally feel that it is safer to eat.

3. The meat of lobster legs is white and delicate, and the taste and texture are not worse than that of lobster meat. But many people just discard them because they are troublesome to eat, but they don't know that they missed a delicacy. If you want to eat shrimp thigh meat, it is actually not that troublesome. As we mentioned above, you can use a rolling pin to "squeeze" out the shrimp thigh meat. Use a lobster clipper to cut one end of the shrimp leg into a neat cut, and then slowly press it along the other side, and the shrimp leg will be "squeezed" out~