Steamed Lobster

Name: Steamed Lobster
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 850g lobster; 10g Minced garlic; 5g chopped green onion; 5g ginger; 1g salt; 10ml White wine; a little lemon

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This lobster was brought home by the lobster from my family last night. Every night he used to call me a few times after entering the door. After going home last night and entering the door without a sound, he rustled and rustled out the vest bag. Voice, I walked out of the room curiously, and saw him holding a vest bag and laughing at me all the time, I said, did he bring me something delicious again? You seem to be calling puppies and kittens. Open one is a big lobster, my God, why is the snake disease spending money for no reason? He said, don’t you say you want to eat lobster rice? Now go to clean the cooking rice. I was sick and had just eaten for dinner, so I threw it into the refrigerator while talking and ran to see Miyue's transmission. Today, I made one shrimp and two meals with my son.

Ingredients

850g Lobster
10g Minced Garlic
5g Chopped Green Onion
5g Ginger
1g Salt
10ml White Wine
a little Lemon

Steamed Lobster

1. Lobster rinse

2. First cut off the head of the shrimp, cut the abdomen of the shrimp tail with scissors, slowly take out the lobster meat, clean out the internal organs and shrimp thread, and then wash it.

3. Prepare the seasoning

4. Return the prawn meat to the prawn shell, and then evenly drizzle the white wine, sprinkle with salt, and then add the minced garlic and ginger

5. After the water in the pot is boiled, add to the high heat and steam for 10 minutes

6. Open the lid and add chopped green onion

7. Squeeze a little lemon juice

8. Serve

Tips:
1. The steaming time depends on the size of the ingredients;
2. Steam the original flavor, don't add any seasoning in advance;
3. Baijiu can remove the fishy smell and increase the fragrance, and evenly pour it on, otherwise it will have a bitter taste.