The lobster in Boston is relatively solid and has a thick fiber. It is not suitable for sashimi. It is a good choice for licking or boring.
This product is very powerful, especially the pair of big pliers should not be clamped by it, or the fingers should be broken! So it is best not to remove the rubber band that bundles its big pliers. First burn a large pot of water, the amount of water can be no more than lobster, after boiling, first 'hot': wearing a glove holding it in one hand, holding a large clip in the kitchen, with any tools to assist, The most important thing is to stabilize! ! Put its head in the boiling water! Probably hot for a minute, take it out immediately after death, use the chopsticks to put urine: there is a small hole in the tail below the stomach, the chopsticks are inserted, and the urine naturally flows out!
After urinating, flush the water, wash it clean, break the big pliers, put it in boiling water, cook for about 8 to 10 minutes, see the size of the lobster addition and subtraction time, and then remove it and let it cool.
Open the lobster, remove the brain, and put it in a baking tray with tin foil. Put the butter in the flat bottom and add the butter. Turn off the garlic and fry it! If you are fragrant, you can use it on the open lobster, enter the oven, 180 degrees and 15 minutes, take out the cheese, and then simmer for 5 minutes or so, the cheese is melted!
Start enjoying it!