Cheese Butter Double Flavored Lobster

Overview

Double flavor means that the lobster made this time has two flavors, the head is cheese and garlic flavor, and the body of the lobster is butter flavor. When making it, the kitchen is filled with the smell of butter, which makes me feel good while cooking, haha

Tags

• home cooking
• private kitchen
• seafood
• banquet dishes
• big lobster
• butter
• cheese
• chicken essence
• cooking wine
• olive oil
• ripe corn
• carrot
• garlic
• green beans
• salt

Ingredients

Steps

1. 1 Thawing raw lobster

   

2. 2 Thaw the lobster and wash it and set aside

   

3. 3 Make an incision at the junction between the head and body of the lobster

   

4. 4 Cut the upper part of the shell of the lobster body along the middle. When you reach the tail, cut the sides of the body shell as well

   

5. 5 Remove the lobster thread. Sometimes the lobster thread is black, sometimes not so black. It varies depending on the species and individual lobster. Regardless of the color, the lobster thread must be removed

   

6. 6 Remove the meat from the lobster body and keep the tail intact

   

7. 7 Take out the meat of the two large lobsters and set aside

   

8. 8 The head is cut as shown

   

9. 9 Use tools to crush garlic

   

10. 10 Pull open the shrimp head shell along the cut area and apply a very small amount of salt (it must be very little, the seafood itself has a slightly salty taste, and it tastes very fast, too much salt will be too salty)

    

11. 11 Add a little cooking wine to the minced garlic, and rub the minced garlic on the meat in the shrimp heads

    

12. 12 Cut the cheese slices into strips, stuff them with shrimp heads, and wrap them in minced garlic

    

13. 13 Apply a little olive oil to the outer shell of the head, wrap it in tin foil, and bake it in the oven at 180 degrees for 20 minutes (each oven will be different)

    

14. 14 Butter cut into cubes

    

15. 15 Cut the butter into small pieces

    

16. 16 Melt the butter in a hot pan

    

17. 17 Add the green beans, carrot dices and cooked corn kernels to the pot and stir-fry

    

18. 18 Cut the lobster body into small pieces, soak it in a little cooking wine, put it in the pot, and stir-fry together

    

19. 19 Add salt, chicken essence and a little water starch

    

20. 20 The sauce can be removed from the pan when it thickens and reduces

    

21. 21 Plate the lobster body meat first

    

22. 22 Then process the beard, it must be for the purpose of plating. If you don’t pay attention to the presentation, you don’t need to process the beard

    

23. 23 Boil the water, add the large lobster tail and tail, and cook until cooked

    

24. 24 Place the roasted heads on a plate, and place the whiskers and tails on the plate as well

    

25. 25 It’s time to start. The head is fragrant with melted cheese, and the body of the lobster is fragrant with butter. I like it so much