It's time to bake lobster

By VicentaLakin

It's time to bake lobster
The dish was made on an ad hoc basis, using the only food available in the fridge, but the odour of cheese with the odour added more to the lobster, making the whole dish feel richer and more hierarchical. Even I thought it was good, I looked at the colours, smelled the scent and didn't feel the finger。

Recipe Recommendations

  • Big Lobster Tail 2 only
  • carrots appropriate amount
  • onion appropriate amount
  • pea appropriate amount
  • cheese appropriate amount
  • bacon appropriate amount
  • garlic appropriate amount
  • Jiang appropriate amount
  • lemon juice small amount
  • nine-story tower small amount
  • black pepper small amount
  • salt small amount

Steps for It's time to bake lobster

  • Make It
    1
    I've got a spare
  • Make It
    2
    Peas wash
  • Make It
    3
    Cheese rubbing
  • Make It
    4
    Carrots to wash their skin cleanly; onions to peel their skin to spare
  • Make It
    5
    Cut the back line with a pair of scissors, cut the hand with a big lobster shell, and cut the shrimp meat slightly so that the line can be shaved off. Burn water, drop a small amount of lemon juice, put lobster tails in the open water and cover boiled for about two minutes. Shrimp is almost cooked and red, so it doesn't have to be cooked for too long。
  • Make It
    6
    Scrambled: Bacon shredded. Put a small amount of edible oil in the pot, it's hot, it's in bacon, it's out. Put in ginger chips, garlic fried incense, and put peas, onions, carrots in pieces。
  • Make It
    7
    Bacon cut. Try to be as thin as possible. Put a small amount of edible oil in the pot, it's hot, it's in bacon, it's out. Put in ginger chips, garlic fried incense, and put peas, onions, carrots in pieces。

    • It's time to bake lobster Make Tips

    1. Fresh lobster is best; if using frozen lobster tails, choose ones with a more recent date. 2. The digestive vein must be removed. To keep the lobster shells from curling, you can make a slit on the underside beforehand to cut the tendon. 3. Onions are indispensable for the stir-fry; you can improvise with the rest, but please pay attention to nutritional considerations and color coordination. 4. The lobster meat is tender and springy; do not overcook it during preparation, as this will easily affect the texture. 5. While mint leaves certainly make a beautiful garnish, basil plays an irreplaceable role in this dish—try it and you will see. I have always believed in my father's golden maxim: Good food is made with heart.

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