Steamed Lobster with Garlic Vermicelli

Steamed Lobster with Garlic Vermicelli

1. Brush the lobster clean, place it on the chopping board, pat the head faint with the back of a knife, then insert the chopsticks into a small hole near the end of the abdomen, pull out the chopsticks to release the liquid, and turn the lobster abdomen up

2. Cut it in half with a knife to clean the mud intestines in the shrimp

3. Remove the gills on both sides of the head, and apply a layer of cornstarch on the surface of the lobster meat, so that the garlic is easier to adhere to the shrimp meat

4. Peel the garlic, chop it into puree, add oyster sauce, sesame oil, sugar, cooking wine to season one part, and deep-fry the other part until golden brown. Cut off the head of the lobster, cut off the tongs, and apply the prepared garlic to the shrimp Tail

5. Then put it on the surface of the shrimp head and marinate for 10 minutes. The vermicelli is boiled in boiling water beforehand, and the enoki mushrooms are washed and stalked.

6. Put the vermicelli and enoki mushrooms into the pot, add a little soy sauce, bean paste, and sesame oil to taste, the well-tuned vermicelli and enoki mushrooms are served on a plate and spread flat on the bottom of the plate.

7. Place the lobster on a plate, head down, belly up, and steam together with the shrimp tongs in a steamer with boiling water for 12 minutes. Sprinkle with chopped green onion before serving.