Like crabs, lobsters and soluble nutrients in the meat will dissolve into the water under the stimulation of high temperatures, losing their freshness and nutritional value if they are boiled and eaten.

In particular, Maine lobsters live on the bottom of the sea, feed on small shrimp and plankton, etc., and there are a lot of sludge, impurities, parasites, etc. in the gills, such as boiled water, these pollutants will enter the abdominal cavity with the water, affecting the flavor and hygiene.

Therefore, when eating lobster in Canada, the conventional method is to take steaming, which can not only preserve nutrients, but also because the temperature is higher than boiling, it can shorten the cooking time and maximize the umami of lobster.

At the same time, the high temperature of steaming can also kill the parasites in its body, reduce the chance of muscle pollution such as the stomach and intestines in the lobster, and ensure that the meat is clean, contains less water, and the color is ruddy and bright, delicious and good-looking.

Qin Shiou felt that Butler must understand this truth, so he just protested and didn't say anything.

The bearded man laughed, but didn't explain, telling him, "You'll know later, I'm okay with that." ”

Qin Shiou thought that he was simply boiling shrimp, but soon he knew that he had misunderstood, the lobster was boiled in the pot for a minute, and as soon as the water temperature was raised, the beard was taken out, and Qin Shiou was prepared to add fine salt, stirred the salt with olive oil, and rubbed the lobster shell fiercely.

After rubbing for a while, he rinsed the lobster shell with vinegar, rinsed off all the fine salt on it, and asked Qin Shiou to prepare the steamer and steam the lobster into it.

At this time, Butler shrugged his shoulders at Qin Shiou and said, "It's almost now, and you can eat it when it's cooked." ”

Seawater for steaming lobsters. The water is still clear, and the water is full of moisture. Butler opens the pot, revealing a large red lobster inside.

Wear thick gloves. Butler skillfully dismantled and cut the lobster into pieces, and gave Qin Shiou a piece of snow-white shrimp meat for him to taste.

Qin Shiou blew and ate the shrimp meat, chewing it slowly, the first thing he felt was the hardness and crispiness of the shrimp meat and the softness of the shrimp juice, then the amazing umami spread on the taste buds, and finally the fresh aroma of the shrimp meat.

Eating delicious shrimp, Qin Shiou gave Butler a thumbs up: "Very good taste, man." My taste buds have been conquered by you! ”

Butler made a bow and said, "Welcome to the beautiful town of Karina, sir, and I hope this place will leave you with good memories." ”

Qin Shiou brought a plate of lobster to Winnie, Auerbach, and Andre to taste, Butler dismantled the remaining lobster, and called the fishermen and soldiers to come over for afternoon tea, and the meal was naturally lobster meat.

After eating the lobster meat, Andre immediately gave a thumbs up and praised loudly: "This is really amazing, I have eaten a lot of lobsters." But I have to admit that the lobster I ate today is the top, I have to get to know this chef, is it you Qin? ”

Qin Shiou pulled out Butler. "No, it's Chef Butler's masterpiece, if you want to thank you." Then thank him. ”

Andrei asked, "Young man, if you don't mind. Can I know how this lobster is made? ”

Butler sat down and explained, "Of course I don't mind. Your compliments are my honor. In fact, the dish is very simple, first of all, it is cooked with seawater - you have to use the seawater of the lobster's habitat, this is the trick, and the seawater in the other place does not taste like this. ”

"Simply boil the sea water to make the lobster's carapace crack and let the shrimp meat be in a semi-solidified state, and then rub it with sea salt and olive oil, so that some salt and oil will enter the lobster's meat, which can not only make the shrimp meat tough, but also stimulate its umami."

"In the end, it is steamed, and the sea water from the lobster's habitat is also used, so that the steamed lobster is the most umami."

After speaking, he took a piece of lobster, peeled off the shell and admired the crystal clear shrimp meat, put it in his mouth and ate it.

Before he could swallow this mouthful of shrimp, the expression on Butler's face changed, his eyebrows jumped, and he suddenly slapped Qin Shiou on the shoulder: "Damn, it's really delicious!" I've eaten so many lobsters, but never felt so good. ”

Qin Shiou smiled: "I know, man, we've praised enough, you don't have to emphasize it anymore, right?" ”

Butler hurriedly shook his head: "No, no, no, Qin, you misunderstood me, I'm not boasting, I'm unbelievable!" This shrimp meat tastes so much better than I've ever made before! In the same way, the lobster I used to make was not so delicious! ”

There is no doubt that the credit comes from the Poseidon energy.

Butler devoured half of the lobster, patted the big belly of the meat, and sighed: "No wonder you say that this is seafood that can be used as a trump card, I shouldn't doubt you, these lobsters taste so good, I want to plan it well, how to use it to teach the bastards of the Morley family a lesson!" ”

Nowadays, lobsters of good texture are rare in both the United States and Canada, and although lobsters are a year-round species in North America, most of the catch is concentrated from July to October.

September and October are the best times for lobster promotions, when prices are relatively high, and then with the recession of tourism, there will be a decline in lobster prices, and then in winter and spring, lobsters are scarce, and prices will rise again.

Many Maine lobster suppliers operate lobster retiring ponds, which are temporary lobsters in specific waters in small bays along the coast. These operators buy lobsters when prices are low and then store them in the farming areas for temporary rearing, and most of them are sold during the winter months, when prices are the highest.

But because of the lobster Kifella, lobsters couldn't be kept temporarily last winter, so this year's prices are higher, and Butler can really catch the Maury family off guard if he makes good use of it - they don't have much lobster reserves now.

Under normal circumstances, most of the lobsters caught by fishermen are sold in fresh form to restaurants and supermarkets, but Daqin lobsters cannot be treated in this way, and they take the high-end route, and they cannot sell lobsters at low prices.

Butler uses cryogenic freezing technology to process lobsters, using a combination of low-temperature nitrogen and dry ice to preserve lobsters.

This product is not much different from the edible quality of live lobsters after cooking, and the lobsters from the fishery are processed in this way.

Fishermen catch lobsters in cages that are sorted according to their size, and the best live lobsters are packed in seaweed or seawater-soaked newspaper with gelatinous ice, usually in small boxes of 25-50 pounds.

In this case, the temperature is controlled at 4 degrees Celsius, and the lobster can survive for 36-48 hours after leaving the water, which is the plan for transporting fresh lobsters, but the payment is a bit high, and most lobsters are still frozen and transported out. (To be continued......)