Lobster Congee

Lobster Congee

1. You can make an appointment to cook the porridge in a rice cooker for washing rice and adding water to save time

2. Take a fresh lobster and tie it with tongs to prevent it from being caught

3. Wash the whole lobster first, you can wear gloves to scrub

4. The washed lobster turns the body over and drains the water. This step is very important. Insert a chopstick into the small hole in the lobster's tail until the head will see a pool of muddy water.

5. After draining the lobster will not move, use kitchen scissors to cut the lobster tongs

6. Cut the hard shell of the lobster head and remove the shrimp gills on both sides of the left shrimp stomach, leaving the shrimp yellow and shrimp meat.

7. Then cut the shrimp meat and shrimp shells into appropriate sizes

8. Use the back of a knife to break up the large pliers

9. All the lobsters are cleaned up and set aside

10. Pour the porridge cooked in the rice cooker into the pot. You can put 2 small spoons in the porridge and cook together so that the pot will not stick to the bottom.

11. Pour the lobster pieces and ginger into the porridge, add some salt, and cook for 20 minutes. Stir appropriately to prevent the bottom from sticking.

12. When it’s almost ready, put the right amount of black pepper or leave it on

Tips:

Drainage is very important. Undrained lobsters will have a fishy smell.