Eat lobster for two

Overview

Lobster is my favorite, the shrimp head is cooked in porridge, and the shrimp body is braised

One lobster, live
When handling lobsters, it is very important to urinate, then remove the gills, chop the heads and brains and put them into a bowl for porridge and set aside. Cut the shrimp body in half, roll in starch and set aside
Heat the oil in a cast iron pot, add the ginger slices and sauté until fragrant, add the chopped shrimp heads, and put the shrimp brains directly into the other pot of porridge. The porridge I cooked in Staub's soup pot tastes very good. Friends who are interested can try it. Sauté the shrimp heads until fragrant, add a little cooking wine
Add the fried shrimp heads and a little oil in the wok to the porridge, and add a little freshly ground white pepper to remove the fishy smell. I like this one, it tastes good. Before serving, add the salt that suits your taste. I don’t like it too salty, so I only add a little
Finished shrimp head and shrimp brain porridge
Coat the shrimp tails with starch and fry them in hot oil for twenty seconds to lock in the moisture of the lobsters. Then you can braise it. If you want it spicy, braise it as you would braised crayfish. Add less salt. The lobster itself has a salty taste. There are no step-by-step pictures, just the finished product.