1. Raw lobster thawed
2. After thawing the large lobster, wash and set aside
3. Make a cut at the junction of the head and body of the large lobster
4. Cut the upper part of the large lobster body along the middle. When cutting to the tail, cut both sides of the body shell.
5. To remove the lobster line, sometimes the lobster line is black, sometimes not so black, depending on the lobster species and individual, no matter what the color, the lobster line must be removed
6. Take out the meat of the large lobster body and ensure the integrity of its tail
7. Take out the meat of the two large lobsters and set aside
8. Cut the head as shown
9. Use tools to grind the garlic
10. Peel off the shell of the shrimp along the cut, and wipe with very little salt (must be very little, the seafood itself has a slightly salty taste, and the taste is fast, too much salt will be too salty)
11. Add a little cooking wine to the garlic, and smear the meat in the shrimp head with garlic
12. Cut the cheese slices into strips, stuff them with shrimp heads, and wrap them with garlic
13. Put a little olive oil on the shell of the head, wrap it in tin foil, and bake it in the oven, double tube 180 degrees, bake for 20 minutes (each oven will have some differences)
14. Butter diced
15. Butter cut into small pieces
16. Melt the butter in a hot pan
17. Put the green beans, carrot diced and cooked corn diced into the pot and stir fry
18. Cut the body meat of the large lobster into small sections, soak it in a little cooking wine, put it in the pot, and stir fry together
19. Add salt, chicken essence and a little water starch
20. When the sauce thickens and becomes less, it can be out of the pot
21. First put the meat of the lobster body on a plate
22. Then the beards are processed. The beards are for the needs of the plate. If you don’t pay attention to the plate, you don’t need to process the beards.
23. Bring water to a boil, add large lobster silk and tail until cooked
24. Put the roasted head on the plate, and put the must and tail on the plate
25. You can start moving, the head is smelling of melted cheese, and the body of the big lobster is buttery, I like it
