Name: Cheese and Butter Double Flavor Lobster
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Lobsters; a little Haricot vert; a little carrot; a little Cooked corn; 40g butter; 1/2 slice Cheese; 1-third garlic; 1/2 a spoon salt; 1/2 a spoon Chicken Bouillon Powder; 1/2 a spoon Cooking Wine; 1/2 a spoon olive oil

Cheese and Butter Double Flavor Lobster

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.