1110. How to Do It in a Small Town

Lobsters are the same as crabs. If they are cooked, the fishy substances and soluble nutrients in the meat will dissolve into the water under the stimulation of high temperature, and lose their tenderness and nutritional value.

Especially Maine lobsters, they live on the bottom of the sea and feed on shrimp and plankton. There are a lot of sludge, impurities, parasites, etc. in their gills. If they are boiled, these pollutants will enter the abdominal cavity with the water and affect the Flavor and hygiene.

Therefore, the conventional way to eat lobster in Canada is to use the steaming method, which not only preserves the nutrition, but also shortens the cooking time because the temperature is higher than that of boiling, so that the cooking time can be shortened and the freshness of the lobster can be kept to the maximum extent.

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

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

The bearded man 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 the prawns, but he soon realized that he had misunderstood. The lobster had been boiled in the pot for a minute. As soon as the water temperature was raised, the bearded man took it out and asked Qin Shiou to prepare fine salt and olive oil. Stir the salt and rub the shell of the big lobster vigorously.

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

Only then did Butler shrug his shoulders to Qin Shiou, and said, "It's almost ready now, and you can eat it when it's cooked."

The sea water used for steaming lobster is still clear sea water. Amidst the steam, Butler opened the pot, revealing the bright red lobster inside.

Putting on thick gloves, Butler deftly dismantled and cut the lobster into sections, and gave Qin Shiou a piece of snow-white shrimp meat. Let him taste it.

Qin Shiou blew and ate the shrimp meat. As he chewed slowly, the first thing he felt was the crispness of the shrimp meat and the softness of the shrimp gravy, and then the amazing umami taste permeated the taste buds, and finally the shrimp meat fresh fragrance.

Eating the delicious shrimp meat, Qin Shiou gave Butler a thumbs up: "It tastes great. Dude, my taste buds are conquered by you!"

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

Qin Shiou brought a plate of lobster to Wei Ni, Auerbach, and Andre to taste. Butler disassembled the rest of the lobster,

I called the fishermen and soldiers over for afternoon tea, and the meal was naturally lobster meat.

Andre gave a thumbs up immediately after eating the lobster meat, and praised loudly: "This is really amazing and delicious. I have eaten many lobsters, but I have to admit that the lobster I ate today is the top. You must get to know this chef. Is it you, Qin?"

Qin Shiou pulled Butler out and said, "No, it's Chef Butler's masterpiece. If you want to thank him, then thank him."

Andre asked: "Young man, if you don't mind, may I know how this lobster is made?"

Butler sat down and explained: "Of course I don't mind, your praise is my glory. In fact, this dish is very simple, first boiled with sea water - must use sea water from the lobster habitat. This is the trick, change The seawater in the area doesn’t have such a smell.”

"Boil the sea water briefly. Let the lobster's carapace crack open, 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 meat, which can make the shrimp meat Become resilient and stimulate its umami."

"Finally, it is steamed, and the seawater from the lobster's habitat is also used, so that the steamed lobster is the most delicious."

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 started eating.

Before he could swallow the shrimp meat, Butler's expression changed, his eyebrows twitched, and he slapped Qin Shiou's shoulder suddenly: "Damn it, it's really delicious! I've eaten too many lobsters I did, but I've never felt this good."

Qin Shiou smiled and said, "I know, buddy, we've already praised enough, don't you need to emphasize it any more?"

Butler quickly shook his head: "No, no, no, Qin, you misunderstood me. I'm not boasting, I'm unbelievable! This shrimp tastes much better than the ones I've made before! The same method, the lobster I made before, can be Not so delicious!"

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

Butler devoured half of the lobster, patted his meaty belly, and sighed: "No wonder you said that this is a seafood that can be used as a trump card. I shouldn't doubt you. These lobsters taste so good. I want to eat them well." Figure out how to use it to teach those Murray bastards a lesson!"

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

September and October are the best time for lobster promotion, and the price is relatively high. Then, as the tourism industry slumps, the price of lobster will drop. Then in winter and spring, when lobster is scarce, the price will rise again.

Many Maine lobster suppliers operate lobster holding ponds, which are holding lobsters in designated bodies of water in coastal coves. These operators buy lobsters when the price is low, and then store the lobsters in the breeding area for temporary breeding. Most of the temporary lobsters will be sold in winter, when the price is the highest.

But because of the Kiefella lobster bacteria, it was impossible to temporarily raise lobsters last winter, so the price this year is higher. Butler can make good use of it, and it can really catch the Murray family by surprise-they don’t have many lobster reserves now. .

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

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

The edible quality of this product is almost the same as that of fresh and live lobster after cooking, and the lobster in the fishery is processed in this way.

Fishermen catch lobsters in cages and classify them according to their fatness. The best live lobsters are packed with seaweed or newspaper soaked in seawater and gel ice, usually in a small box of 25-50 pounds.

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