Product Code: A01
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Australian lobster is a dish with various preparations, including sashimi, ginger and scallion stir-fry, steamed egg, steamed vermicelli, cheese baked, and head and tail bone porridge. Here are the translations of each preparation:

  1. Sashimi:

    • First, ensure the Australian lobster is fresh and clean. Blanch the lobster in boiling water and quickly transfer it to ice water to stop the cooking process.
    • Shell and slice the lobster into thin pieces. Sashimi can be served with soy sauce, wasabi, or lemon juice. This preparation highlights the lobster's freshness and tender texture.
  2. Ginger and scallion stir-fry:

    • Heat oil in a wok or pan and stir-fry sliced ginger and scallions until fragrant.
    • Add the diced Australian lobster meat and stir-fry quickly until evenly cooked.
    • Season with salt and light soy sauce to taste and continue stir-frying until the lobster meat changes color.
    • Finally, add a small amount of cooking wine for flavor enhancement. This stir-fry method is simple yet delicious, preserving the lobster's sweetness and tender texture.
  3. Steamed egg:

    • Beat eggs with an appropriate amount of water until well mixed.
    • Place the diced Australian lobster meat evenly in a bowl.
    • Pour the egg mixture into the bowl and steam for about 8-10 minutes, or until the eggs are fully cooked.
    • You can add chopped scallions, salt, and ground white pepper according to personal preference. This preparation combines the smoothness of the steamed egg and the freshness of the lobster, resulting in a unique texture.
  4. Steamed vermicelli:

    • Remove the back shell of the Australian lobster and extract the meat.
    • Soak vermicelli in warm water until softened, then remove and set aside.
    • In a pot, add an appropriate amount of water and cook the scallions and ginger to make a clear broth.
    • Place the softened vermicelli and lobster meat in a steamer, add an appropriate amount of the clear broth, and steam for about 15 minutes.
    • Remove the steamed vermicelli and lobster meat, mix with the clear broth from the steamer, and serve. This preparation combines the elasticity of the vermicelli with the tenderness of the lobster, resulting in a perfect texture.
  5. Cheese baked:

    • Remove the back shell of the Australian lobster and extract the meat.
    • Cut the lobster meat into small pieces, season with salt and pepper, and marinate for a while.
    • In a hot pan, melt butter and sauté minced garlic until fragrant.
    • Add the lobster meat and stir-fry until evenly cooked. Then, pour in an appropriate amount of cream and simmer for a while.
    • Transfer the cooked lobster meat to an oven-safe dish, sprinkle with cheese, and bake in a preheated oven at 180 degrees Celsius until the cheese melts and turns slightly golden. This preparation enhances the richness and smoothness of the lobster meat.
  6. Head and tail bone porridge:

    • Remove the back shell of the Australian lobster and extract the meat.
    • Split the lobster head and tail, and extract the marrow from the bones.
    • Boil an appropriate amount of water in a pot and add rice, cooking until it becomes a porridge-like consistency.
    • Add the lobster head and tail marrow, simmer until the porridge thickens.
    • Finally, add the diced lobster meat and cook until done. This preparation creates a rich and flavorful porridge with the essence of lobster.

These are the translations of the various preparations for Australian lobster. Depending on your personal taste preferences, you can choose one or more methods to enjoy the deliciousness and satisfaction of Australian lobster

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