Garlic Lobster

Name: Garlic Lobster
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g lobster; 80g Rice noodles; 100g Enoki mushroom; Some garlic; Some Cooking Wine; Some Cooking oil; Some Soy sauce; Some Corn flour; Some Chives

by Luyao 20082008

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

I have always eaten ready-made large lobsters in restaurants. I have never cooked such large lobsters at home. I am a little scared when I hold them in my hand. Haha, there are a lot of large lobster feet. I feel flustered and I don’t know how to cook them. Yes, let's cook by feeling. It's a pity that there are no big pots and very long pots at home, and the shape of a beautiful lobster is completely destroyed. What a pity.

Ingredients

600g Lobster
80g Rice Noodles
100g Enoki Mushroom
Some Garlic
Some Cooking Wine
Some Cooking Oil
Some Soy Sauce
Some Corn Flour
Some Chives

Garlic Lobster

1. Insert a chopstick into the tail of the live lobster and pee

2. Cut a cut between the head and tail so that the lobster doesn’t move much

3. Cut the prawn ridges to the tail, take out the sand thread, turn up the shells on both sides of the head just like removing fish gills

4. Add the right amount of cooking wine and steam for about five minutes

5. Wash the enoki mushrooms after removing the roots

6. Prepare a pot of hot water, add enoki mushrooms and blanch them

7. Soak the vermicelli in warm water for half an hour, then blanch the vermicelli and drain both

8. Code into the basin

9. Pour the steamed lobster soup into the pot, add appropriate amount of oyster sauce, light soy sauce, cornstarch and cook into the soup

10. Pour enoki mushrooms and vermicelli with some light soy sauce, put them in a basin, and add lobster

11. Pour the cooked soup

12. Then raise the frying pan, add ginger and garlic paste and sauté

13. Sprinkle the lobsters with chives, drizzle with garlic and hot oil and serve

Tips:
It’s best to use long pots for lobsters, which are beautiful in shape. Usually steam for about five minutes. If steamed for too long, the meat will get old