With incense and not fat of horizontal dish stick autumn fat-cream cheese baked lobster
August free class August DIY course with incense and not fat hard food stick autumn fat-cream cheese baked lobster raw materials: Boston lobster KouMo 100 grams only 1 1/4 onion garlic 1 disc condiments: white wine 50 ml white pepper (5 g), 1 TSP salt 1.5 teaspoon (about 8 g) butter 20 grams of 200 ml fresh cream cheese silk (MaSu lire cheese) 80 grams of lobster processing methods: 1) lobster after rinse clean in boiling pot, and then cover with lid, cooking 7 minutes, remove and lobster into ice water cooler. Set aside. 2) when the temperature of the lobster down after, with baseball sunglasses the hand will lobster two pliers break down, and then will lobster flat on the chopping board, with the tip of a fork into the lobster head and body connection parts, along the direction of the first half to cut out the knife, fork into the head and body connection parts, along the direction of the tail cut half, and then take out only body of lobster meat, head all the things don't throw away, rinse clean, keep good complete lobster shells. 3) will then lobster forceps from joints where break, leaving clamp claw, behind of joint don't. With the hand will small clamps claw shell drag down and make shrimp meat and shell separation. Using machetes again from the big pliers 1/3 place open clamp shell, remove the clamp meat. Set aside. Cream cheese baked lobster practice: 4) will take out the shrimp meat cut into 2 cm long pieces and set aside. KouMo clean cut a knife each namely, divided into four disc, Onions and garlic to skin, all cut into pulverized. 5) into a pot of butter, with small and medium heat; will melt butter. Add in the onion garlic, little fire after stir-fry, add mushrooms, stir in the fire out water, boil into the white wine, wait for after alcohol volatile, pour into light cream, and append the salt, pepper, and cook until fire in thick (about 5 minutes), cream mushroom juice is done. 6) will keep complete shrimp shells on the shop, the tin foil baking sheet, cut the meat in good lobster shrimp shells inside, pour a mushroom butter juice, finally above and into the cheese silk, into oven in the middle, with the temperature of about 180 degrees, baking to golden surface can be eaten. Super windbag: Boston lobster about 65 yuan/jins, Australia lobster prices higher. In large seafood market can be bought. I usually buy in a half jins of lobster or so, more than $100 in a. But in the restaurant to eat it, the way the lobster, price will turn many times. Lobster to pot boiling water cook, and time will cook 7 minutes, don't more nothing less, more or less, taste will affect the palate. In addition, cooked to immediately into ice water cooling. In so doing, to ensure the fresh meat baseball hats lobster. Deal with lobster, use the knife operation will be easier. The shrimp head throw away things don't. The joints where shrimp pliers, a lot of meat, can will shell out open, don't direct throw ah. Wash shrimp shells with, we also can do a dish, lobster soup. I'll next blog post the detailed introduction lobster soup practice. This dish, I use is mozzarella, you can choose other kinds of cheese, but don't use cheese instead of, otherwise, baked, the surface will not have hard cheese, affect beautiful and taste. Don't try to choose smell mushroom heavy, this will cover cream fragrance.
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