Every year from the end of June to the end of September is the best season for eating lobsters in Europe. The lobsters of this period are particularly fat, because they are seasonal products, and the price is twice as cheap as winter. Lobsters on the French market are divided into Canadian lobsters and European blue lobsters. Blue lobster is the chef's first choice because of its unique and delicate taste, and the price is twice as expensive as Canadian lobster. I cook lobster at home. In fact, as long as I buy fresh live lobster, the Canadian lobster is very delicious. However, lobsters must be bought live, placed in a container with a damp cloth, and then come out when cooking. The dead lobster fleshy fluffy water is not good at all. Generally, I prefer to cook the meat with water and make pasta. The next day, you can also enjoy the remaining shell and head soup under Chinese noodles, very delicious. Four-person material
Boil the lobster first. Generally, two lobsters of about 600 grams can be boiled in two liters of boiling water for 10-13 minutes. When cooking lobster, put enough salt and pepper in the water to let the salty taste penetrate into the shrimp. I put 40 grams of coarse salt and a teaspoon of black pepper in two litres of water. After the water is boiled, remove the lobster from the refrigerator (usually it is still moving at this time), put the shrimp head into the pot first, and then cover the lid, because it is still struggling inside. Cook for about 13 minutes. After taking out, remove the shrimp head, peel off the meat in the shrimp body and the big pliers, and set aside.
1. Put the olive oil in the wok and heat it. Add the onion and stir fry.
2. Add the cut into thick pieces of tomato in the pot, stir fry for 2 minutes, cover the lid, and cook over medium heat until the tomato sauce becomes thick.
3. Take a large pot and put enough cold water. After the water boils, add the spaghetti, cook it to a little bit of hard Al dente, pour out the cold water, and dry it for later use.
4. Add the cooked pasta to the tomato sauce and stir-fry. Season with salt and pepper. Pour the lobster meat that has just been removed and heat it to the plate. Sprinkle with parsley leaves and enjoy.
It is best to have special tools when removing lobster meat, otherwise there is a possibility of sacrificing the hands of the mother.