This person has an American English accent at first listen, and the lobster he is talking about is naturally not the most popular crayfish in the Celestial Empire or even exported abroad.

Qian Chen thinks that most of what he said is Boston lobster, and of course the Americans call it Maine lobster.

However, in fact, according to strict classification, Boston lobster does not belong to lobsters, but belongs to a type of crayfish, and the real lobster actually does not have that pair of big crays.

A common practice in Western cuisine is to cut it in half and then spread it with cheese gratin, which can not only ensure the tenderness of the shrimp, but also allow the milky flavor to play a role in the effect.

Secondly, there is also the practice of using lobster with pasta, but this does not make the lobster meat completely flavorful, and it is actually a gimmick to eat.

In addition, there are Japanese-style sashimi, seafood clear pot, Chinese-style garlic vermicelli steaming, stir-frying, and oil stewing.

Of course, there is a more complicated method, which is to take out the shrimp meat and make shrimp dumplings, shrimp sliders, and so on.

Qian Chen thought for a moment.

Originally, he had just learned the talent of 'cream mastery' and should have used French recipes such as creamy lobster soup or cheese gratin.

However, Qian Chen quickly ruled out this idea.

Since this guy is an American, he seems to be relatively rich, and he must be tired of eating all kinds of Western food.

Then he ruled out the practice of Japanese-style sashimi.

The most important thing about sashimi is the freshness of the ingredients, and the second thing is the chef's knife work.

It stands to reason that this approach can maximize Qian Chen's strengths.

After all, there's nothing fresher than the ingredients provided by the system.

And Qian Chen's 'Ichino Tai Knife', which has just been promoted to the full orange level, is not in vain.

The combination of the two makes the sashimi no less powerful than Lin-level cuisine.

But Qian Chen just didn't want to make sashimi.

If it's a set meal, it's okay, a single dish, the sashimi is too serious, and the freshness of the ingredients accounts for more than half, and his role as a chef is seriously compressed.

How can that work.

Excluding Western food and Japanese style, then he can only choose the Chinese method that he is most familiar with.

Just as Qian Chen was about to choose a method for steaming, stir-frying, and boiling shrimp porridge in garlic paste.

Qian Chen's heart was blessed, and a brilliant idea suddenly popped into his mind.

'This guy has a gloomy look, I'll give him some stimulation!' ’

Qian Chen suddenly had an idea.

He's going to make spicy lobster with Boston lobster!

Spicy is definitely the most rebellious method in lobster cuisine.

While other cooking methods try their best to highlight the deliciousness and tender meat of lobster, Spicy is the protagonist of condiments, making lobster a supporting role.

However, with more and more spicy crayfish shops in the land of the Celestial Empire, Guangdong Province and Shanghai, which are mainly light, have opened spicy crayfish stores, and business is booming.

The spicy taste has become unstoppable, completely conquering the taste buds of the people of the all-day dynasty.

It turns out that the spicy lobster method is people's favorite.

And the reason why no one uses big lobster to make spicy lobster is entirely because of the price.

Although the price of crayfish is increasing year by year, it is not worth mentioning compared to large crayfish.

But the cost of ingredients is meaningless to Qian Chen and to the restaurant in another dimension.

Therefore, he directly decided to be extravagant, not only to use lobster to make spicy lobster, but also to use fantasy ingredient-level lobster!

Qian Chen was really looking forward to what his expression under the gloomy mask would look like when he was constantly pumping hotly, but he couldn't control it and couldn't stop his hands.

It's a pleasure to think about!

Qian Chen directly took out three iron-spine lobsters.

This lobster grows in the deep sea, and its meat is several times more delicious than ordinary lobster, and the flavor is far from being comparable to ordinary lobsters.

Foodologists have studied that this lobster's body contains nutrients, and if it is produced in shallow waters, it can grow to 2.3 meters long, which is larger than an adult!

Now it is only the same size as an ordinary lobster, which means that all the nutrients on its body have been compressed by more than ten times.

The hard shell of the iron lobster is extremely demanding for the chef's knife skills, and it is a trivial matter to not be able to cut it, for fear that the shrimp meat inside will be injured too hard when cutting it, which is the most headache.

But this is not difficult for Qian Chen.

He picked up the Damascus knife and slashed it lightly.

The shrimp shell, which is comparable to the hardness of alloy steel, was suddenly separated like paper, revealing the white and pink shrimp meat inside.

Qian Chen's cutting method is also very particular, the iron lobster is separated from the end to the end, the upper half of the tail shell is separated like petals, but the lower part is intact, which can not only make the shrimp meat evenly flavored, but also ensure that the shrimp meat will not fall apart during the cooking process.

Qian Chen picked up the shrimp head and thought about it, and decided to make a French cream lobster soup.

After all, he has just arrived in the talent of specialization, and he always feels itchy when he doesn't use it.

Qian Chen pickled the chopped shrimp tails with sea salt, chili peppers, cooking wine, star anise and other ingredients.

Then cut the shrimp head and dice the onion.

Then put a piece of butter in a hot pan, wait for the butter to melt, first add the onion and sauté until fragrant, then put the shrimp head and the shrimp shell cut off directly into the pan and fry it, finally sprinkle with brandy, and reflect the fire into the pan.

Suddenly, an orange-red flame with a little blue flame rose up, and the ingredients seemed to be wrapped in flames.

Qian Chen waited until the heat was turned off, poured in the cream and broth, boiled over high heat, and then turned off the heat.

Then take another pot, add cream and flour to it, turn on low heat and melt the two evenly, add spices such as parsley, thyme, bay leaves, green onions, and tomatoes that have been beaten into a paste, and add a lot of stock, and then pour all the soup from the previous pot and shrimp heads into this pot.

Qian Chen then turned the low heat of the stove to medium, waited until the soup was completely boiled, strained all the ingredients, leaving only the thick soup, added fresh cream, and seasoned with sea salt and pepper after boiling.

So a pot of rich French cream lobster (no shrimp) soup is ready.

Qian Chen put the soup into a special deep-bottomed soup plate. In order to avoid a bowl of soup from looking monotonous, Qian Chen specially brought cauliflower, purple cabbage, etc. as decorations on the side of the plate.

Then the plate is covered, and by this time the tail of the iron-ridged lobster is almost marinated in place.

Heat the pan with oil, then add spices such as green onions, ginger, garlic, peppercorns, star anise, bay leaves, etc.

As the oil pot creaked and bursts of green smoke came out, Qian Chen suddenly smelled an incomparably rich smell of mixed spices rising to the sky.

Almost.

Qian Chen directly grabbed three shrimp tails and threw them into the pot.

When the water touched the oil, it suddenly jumped more violently, and the pot snorted.

Qian Chen picked up the spatula and began to stir-fry.

In order to ensure that the integrity of the shrimp meat is not damaged, the condiment can evenly penetrate into the shrimp meat.

After stir-frying for a while, Qian Chen felt that it was almost over, so he added the stock to the pot, and then put the lid on the pot to let the shrimp meat simmer in the pot.