Chapter 1127

Like crabs, if cooked, the fishy substances and soluble nutrients in the meat will dissolve into the water under the stimulation of high temperature and lose their freshness and nutritional value.

Maine lobsters, in particular, live on the seabed and feed on shrimp and plankton. There are many sludge, impurities and parasites in their gills. If boiled with water, these pollutants will enter the abdominal cavity with water, affecting the flavor and hygiene.

Therefore, the conventional way to eat lobster in Canada is to steam it, which can not only preserve nutrition, but also shorten the cooking time and maintain the freshness of lobster to the greatest extent because the temperature is higher than that of water.

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

Qin Shiou thought Butler must understand this truth, so he just protested without saying anything more.

Bearded laughed, but did not explain. He told him, "you will know later that I have no problem doing this."

Qin Shiou thought he was simply boiling shrimp. Soon he knew he was wrong. The lobster boiled in the pot for a minute. As soon as the water temperature was raised, the beard took it out. Qin Shiou prepared fine salt, mixed the salt with olive oil, and rubbed the lobster shell hard.

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

At this time Butler shrugged at Qin Shiou and said, "it's almost ready now. You can eat it when it's ripe."

The sea water used for steaming lobster is still clear. The water vapor is filled. Butler opens the pot and reveals the bright red lobster inside.

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

Qin Shiou blew and ate the shrimp meat. When he chewed it slowly, he first felt the crispness of the shrimp meat and the softness of the shrimp gravy, then the amazing freshness diffused in the taste buds, and finally the freshness of the shrimp meat.

Eating delicious shrimp meat, Qin Shiou gave Butler a thumb: "great taste, man, my taste buds have been conquered by you!"

Butler bowed and said, "welcome to the beautiful town of Karina, sir. I hope it will leave you good memories."

Qin Shiou brought a plate of lobster to Weini, Auerbach and Andre. Butler disassembled the rest of the lobster and called the fishermen and soldiers to have afternoon tea. Naturally, the meal was lobster meat.

After eating the lobster meat, Andre immediately gave a thumbs up and praised loudly: "it's really delicious. I've eaten a lot of lobsters, but I have to admit that the lobster I ate today is the top. I have to know the chef. Is that you, Qin?"

Qin Shiou pulled out Butler and said, "no, it's the masterpiece of chef Butler. If you want to thank him, thank him."

Andre asked, "young man, if you don't mind, can I know how to make this lobster?"

Butler sat down and explained, "of course not. Your praise is my honor. In fact, this dish is very simple. First, it is cooked in seawater - you must use the seawater from the lobster habitat. This is the trick. The seawater in another place doesn't have such a taste. "

"Simply boil the sea water to make the lobster shell crack and make the shrimp meat in a semi solidified state. Then rub it with sea salt and olive oil. In this way, some salt and oil will enter the lobster meat, which can not only make the shrimp meat tough, but also stimulate its freshness."

"Finally, it is steamed. The sea water in the lobster habitat is also used. In this way, the steamed lobster is the most delicious."

With that, he took a piece of lobster, peeled off the shell, enjoyed the crystal clear shrimp meat, put it into his mouth and ate it.

Before swallowing the shrimp meat, Butler's expression changed. His eyebrows jumped, and suddenly slapped Qin Shiou on the shoulder: "Damn, what a delicious thing! I've eaten too many lobsters, but I've never felt so good. "

Qin Shiou said with a smile, "I know, man, we have praised enough. Don't you have to emphasize it?"

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

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

Butler wolfed down half of the lobster and patted the meat on his big belly. He sighed: "no wonder you said this is an ace seafood. I shouldn't doubt you. These lobsters taste so good. I have to plan how to use it to teach those son of a bitch of the Murray family a lesson!"

Now, whether in the United States or Canada, lobsters with good texture are rare. Although lobsters in North America can be caught all year round, most of them are caught from July to October every year.

September and October are the best time for lobster promotion, and the price is relatively high. Then, with the depression of tourism, the lobster price will decline. Then in winter and spring, lobster is scarce, and the price will rise again.

Many Maine Lobster suppliers operate lobster ponds, which temporarily raise lobsters in specific waters of coastal bays. These operators buy lobsters when the price is low, and then store them in the breeding area for temporary breeding. Most of the temporary lobsters will be sold in winter, when the price is the highest.

However, due to the Kyiv strain of lobster, it was impossible to raise lobsters temporarily last winter, so the price this year is higher. Butler can take advantage of it and really catch the Murray family off guard - they don't have much lobster reserves now.

Under normal circumstances, most lobsters caught by fishermen are sold to restaurants and supermarkets in fresh form. Daqin lobsters can't be treated like this. Moreover, they take the high-end route and can't sell lobsters at low prices.

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

The food quality of this product is almost the same as that of fresh lobster. Lobsters in fishing grounds are treated in this way.

Fishermen will catch cages of lobsters and classify them according to their size. The best live lobsters will be packed with seaweed or newspapers soaked in sea water and glue ice, usually 25-50 pounds in a small packing box.

In this case, if the temperature is controlled at 4 ℃, the lobster can survive for 36-48 hours after leaving the water. This is the scheme for transporting fresh lobster, but the payment is a little high. Most lobsters are still frozen and transported.