Big lobster with cheese butter

By VicentaLakin

Big lobster with cheese butter
Doubles mean that this lobster is made with two flavors: cheese and garlic on the head, butter on the crayfish, butter on the kitchen, so it's good to cook

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Steps for Big lobster with cheese butter

  • 1
    The raw lobster unfrozen
  • 2
    When the lobster's unfrozen, clean up
  • 3
    Cut open on the head and body
  • 4
    When the upper part of the crawfish body is cut along the middle, the other side of the body is cut on both sides
  • 5
    Go to the lobster line, sometimes it's black, sometimes it's not so dark, it's different because of the lobster variety and the individual. Drop it
  • 6
    Take out the flesh of the lobster and keep its tail intact
  • 7
    Take out the meat of both lobsters
  • 8
    The head is cut like a picture
  • 9
    Crush garlic with tools
  • 10
    Pulling out shrimp shells along the cut-off, rubbing little salt
  • 11
    Garlic and a little wine on the head of the shrimp. Move! Garlic Yong
  • 12
    Chests cut out and stuffed into shrimp head, wrapped out of garlic
  • 13
    A little bit of olive oil on the head, tin wraps, roasted in an oven, 180 degrees double-barrel, 20 minutes baked
  • 14
    Butter cut
  • 15
    Butter, cut the little pieces
  • 16
    The butter melts in the hot pot
  • 17
    Put green beans, carrots and ripe corn in the pot
  • 18
    Lobsters cut their flesh, soaked it in little wine, put it in the pot, and we're going to make it fried
  • 19
    Put it in salt, chicken and a little water. Pink
  • 20
    The sauce is thick and can come out when it gets smaller
  • 21
    Let's start with a plate of lobster meat
  • 22
    Then we'll deal with the moustache, if it's for plastering, and if it isn't for plastering, you can leave the moustache
  • 23
    The water will burn open, the lobster mustaches and tails will burn
  • 24
    Put the baked head and tail on the plate. Medium
  • 25
    You can start. The head is a melted cheese. The lobster is butter

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