2. Boston lobster with mushroom juice. Ingredients: lobster 2000g Accessories: cooked pasta 200g, green asparagus granules 150g, crab mushroom granules 150g, and slippery mushroom granules 150g. Ingredients: 300g of garlic, 800g of white mushrooms, 500g of onions and 200g of pickled mushrooms. Seasoning: Guangdong mushroom sauce. Practice: lobster is cut into pieces and powdered, spread on the bottom of cooked pasta, added with ingredients to shape and steamed in a cage; Stir-fry the fragrant Cantonese mushroom sauce, thicken the soup twice, and pour the lobster with bright oil. Cantonese mushroom sauce: concentrated mushroom juice100g, chicken powder 20g, Wei Zhen Zhenhai sauce 50g, salt15g and sugar10g. Production: Slice onion, garlic, white mushroom and pickled mushroom into coarse grains respectively; Stir-fry garlic, onion and white mushrooms in oil, soak mushrooms, add seasonings, and simmer to make mushroom sauce.
3. Boston lobster. Ingredients: a Boston lobster (weighing about 1kg), fat 100g, canned foie gras 150g, and a pot of toast. Seasoning: salt, onion, Jiang Shui, pepper, cornstarch and jelly soup. Practice: take Boston lobster clean meat, mash it with fat, pour it out, add ginger, onion water, salt, pepper and cornflour, mix well and stir hard to make Jackie Chan shrimp cake; Put the foie gras in a bowl, add jelly soup, a little salt and onion Jiang Shui to taste and mix well, then put it in the refrigerator for freezing, take it out and cut it into small pieces; Take a proper amount of shrimp gizzards and wrap frozen foie gras granules, stick them with toast granules to make a green body, fry them in oil pan until golden and cooked, take out and absorb oil, and put them on a plate.
4, red soup _ lobster. Ingredients: lobster 1 only about1000g. Accessories: buckwheat flour 250g, broccoli 150g, garlic 15g, dried onion 20g, ginger rice 8g, and lady's finger 100g. Seasoning: 5g chicken powder, concentrated seafood juice 10g, 60g yellow juice powder, spicy red soup juice 10g, 5g salt, 5g sugar and water 1000g. Slaughtering lobster, cutting into pieces, and washing for later use; Lobster pieces are afraid of oil after powder, and buckwheat noodles are stewed to the bottom and put into the chassis; Stir-fry the small ingredients, add water, add seasoning, add lobster pieces, stew and thicken; With broccoli and fingers.
5. Boston lobster. Ingredients: Boston lobster1(2kg), 3 Mexican avocados, mint leaves 10g. Seasoning salt, peanut oil and sesame oil. Ice water 30g. Practice: 1. Cook the lobster until it is just cooked, steam it for 15 minutes, remove the meat and cut it into small buttons; Avocado is fleshy and granular; Beat mint leaves with ice water, season with salt, and fish well; Mix salt, peanut oil, sesame oil and mint juice with lobster and avocado, and plate.
6. Boston lobster. Ingredients: an Alaskan lobster. Accessories: 50g of green mustard root, 8g of minced onion, 8g of minced green pepper and 8g of green beans. Seasoning: cream 15g, homemade sesame oil 10g, salt 2g, seasoning powder 2g and sugar 2g. Practice: Alaskan lobsters are slaughtered and meat is taken for later use; Peel the green mustard root, wash it, mash it and put it on a plate for decoration; Pour butter into a clean pot, heat the homemade sesame oil, add chopped green onion, chopped green pepper and chopped sweet bean, add salt, seasoning powder, cooking wine and sugar, stir-fry the lobster meat evenly, cook for about 8 minutes, then take it out of the pot and put it into a lobster shell container.
7. Boston lobster. Ingredients: Boston lobster1500g. Accessories: 5g of thyme, 5g of dill, 6 asparagus, 35g of broken nuts, 2 strawberries, 4 crab mushrooms and 3 cherries. Seasoning: butter 10g, freshly ground rock salt 5g, black pepper 6g, a bottle of olive oil, honey mustard sauce 20g, mung bean sauce 15g. Practice: Boil Boston lobster in boiling water, peel off the shell, put the shrimp meat in a sealed bag, add dill, thyme and butter, then vacuum seal it with a vacuum machine, take a water bath at 65, and cook it slowly at low temperature for 30 minutes. Peel asparagus, fry in olive oil until soft and slightly burnt, and season with salt and black pepper; Preheat the pot, pour proper amount of olive oil and butter, add cooked lobster meat and other mixed spices, pour the soup on the shrimp meat with a spoon and fry it slightly at the same time; Cut off the asparagus head, fry it flat on a plate until it is asparagus, add lobster meat, add a spoonful of honey mustard sauce on the side, order mung bean sauce and chopped nuts (walnuts, almonds and some nuts), and set the plate with the above materials.
8. Boston lobster. Ingredients: Canadian lobster 1. Accessories: 20g of dried chopped green onion, 0g of ginger10g, 30g of garlic and 50g of Pleurotus eryngii. Seasoning: black pepper juice 100g, fresh soy sauce 10g, butter 30g, sugar 15g, chicken powder 10g, and a little black pepper. Practice: diced Pleurotus eryngii; Canadian lobster cut into pieces and sprinkled with a little dried raw powder; Heat the oil pan, fry the lobster and take it out for later use; Then add Pleurotus eryngii, stir-fry until it is mature, and dump it together; Take another pot, add butter to melt, then add dried onion, garlic and ginger slices to stir fry until fragrant, pour in seasonings such as black pepper juice, add lobster and Pleurotus eryngii together, season, stir fry evenly, put them in tin foil, and finally pour out flammable white wine from the tin foil and light it to serve.