Canadian Lobster Spinach Porridge

Name: Canadian Lobster Spinach Porridge
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 205g lobster; 4s spinach; 300g Rice; Some water; Some salt; 3 slices ginger; 1 small handful shallot

by 17 Lucky Sister

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In the days without food, no matter how big things are small things; in the days when there are food, no matter how small surprises are, it is joy.
As a seafood lover, like everyone else, I yearn for this hard-shelled Atlantic Canadian lobster, which is regarded as the "king of seafood". Canadian lobster is not only delicious and suitable for various cooking methods, but also rich in high-quality protein. It is also known as Atlantic Lobster, American Lobster, Canadian Red Lobster, Northern Lobster or Maine Lobster, but no matter what it is called, as long as you taste its deliciousness, you will agree with its reputation as the king of seafood.
Not to mention the nutritional value, just the taste, a bite will definitely make you miss it for years. The meat is firm and full, with a slight sweetness in the entrance, without any auxiliary materials to improve the freshness, it achieves a saturated sense of deliciousness, and even without the salty smell of seafood, which is really amazing.
There are actually many ways to do Canadian lobster. I chose the simplest method, but it is the best way to preserve the original taste of lobster. It restores the taste of the sea, as if eating seafood while still seeing the skyline. The wonder of the union of heaven and water. Okay, our stories with seafood are about to begin, are you ready?

Ingredients

205g Lobster
4s Spinach
300g Rice
Some Water
Some Salt
3 slices Ginger
1 small handful Shallot

Canadian Lobster Spinach Porridge

1. Thaw and wash the lobster

Canadian Lobster Spinach Porridge recipe

2. In a pot, add 2 slices of ginger, a small handful of chopped green onion, a spoon of salt (a little more salt), then add water (without the lobster) and bring to a boil

3. Put the lobster (back down, meat up) and wait until the lobster shell turns red and the meat turns white, about 10-20 seconds.

4. Take the lobster out and cut into pieces (with the shell, the shell is hard and difficult to cut), do not throw away the water after boiling

5. Mix the rice with lobster water into a paste with a blender (if you like the taste, you can beat it into fine grains, similar to rice porridge)

6. Pour the mashed paste into a cast iron pot and cook (congee is easy to stick to the bottom, be careful to keep stirring)

7. After the first boiling, add a small amount of water and turn to a low heat to simmer. After 4-5 minutes, add the sliced lobster cubes, salt, and ginger (or shreds)

8. At this time, wash the spinach and cut into small pieces

9. Add spinach to the porridge, turn off the heat when the spinach is cooked

Tips:
Super long-winded:
1. The purpose of using a blender to break up the rice is to make the porridge quickly. If you have plenty of time, you can cook the porridge slowly by yourself, but remember not to put the lobster in too early, because the meat is easy to get old;
2. Why not just put the lobster meat into the porridge and boil it together? Because I was afraid that I couldn't control the time when I cooked it for the first time, I cooked it first, and added ginger, salt, and chopped green onion when cooking, which will make the lobster more delicious;
3. I added porridge to the lobster soup, so it tastes delicious. If you have gout, drink it carefully;
4. In addition to spinach, in fact, vegetables like celery can also be put, just add it according to your own taste.