2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order for the lobsters to cook well, they must be placed in a pot of boiling water. The lobsters are released upside down. The water should boil again, reduce the heat and cover the pot with a lid.
Boil, calculated according to the following scheme: 10 minutes for every 450 grams of lobster. Cooked lobsters turn red. Remove with tongs on a colander or griddle to dry.
To remove the meat from the cooked lobsters, the tongs are broken off. With special tongs for breaking walnuts, break the large tongs and remove the meat. The head is removed.
Use kitchen scissors to cut the thin shell on the inside of the tail. The meat from the tail is carefully removed as a whole piece. The flesh of the tail is cut along the outer arch to a depth of about half a centimeter and the dark vein is removed.
The hard part is removed from the head. Use a spoon to scoop out the green lobster liver, known among cooks as tomali. If the lobsters are female, coral is also scraped - the valuable caviar, which in its raw form is dark in color.
Once cooked, it turns red. Tomatoes and coral can be eaten as a standalone dish, can be used in sauces or mixed with butter and greased with lobster before baking. This makes it much tastier than just smearing it with butter.
You can prepare an exquisite lobster specialty yourself. You need three lobsters weighing about a kilogram, two heads of garlic, 100 grams of butter, salt and ground black pepper to taste, olive oil.
Each lobster is cut in half lengthwise and the halves are fried for 4 minutes with the cut down. Peel the garlic and chop finely. Put in a piece of gauze and squeeze the juice on the incisions of the halves.
Add salt and pepper. Arrange the lobster halves in a tray with the incisions facing up. Bake for 7 minutes at 240 degrees.
Serve by pouring melted butter and sprinkling with finely chopped dill. Each half of the lobster is served with half a lemon, which is squeezed on the finished dish.
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