Tell us about the cooked frozen Boston lobster. Thank you.

Materials: Boston lobster 1 2, Tricholoma 100g, onion14, garlic1petal.

Accessories: 50 ml of white wine, white pepper 1 teaspoon, salt 1.5 g, 20 g of butter, 200 ml of whipped cream and 80 g of shredded cheese.

Steps:

1. First thaw a whole Boston lobster, and then cut the lobster's back in the middle with scissors.

2. Then turn it over and cut it from the middle like the above method, slowly break it in half, pick out the shrimp line and throw it away.

With gills on both sides, it is inedible. Cut it off. The lobster is ready.

When I got home, I soaked the washed lobster in clean water for 30 minutes, during which I changed the water several times.

5. Put the lobster on the steamer and beat a pot of water. After the water is boiled, put it on the pot and steam for 10 minute, and chop the garlic.

6. Wash the mushroom, cut it vertically and horizontally, dice the onion, put the butter in the pot, heat the butter on low heat, then add the diced onion and minced garlic and stir fry.

7. Add Tricholoma, stir-fry water over medium heat, add white wine, and pour in light cream after the alcohol evaporates.

8. Add salt and white pepper, and cook over medium heat until it becomes thick, as a cream mushroom juice.

9. Place the steamed lobster on a baking tray covered with tin foil, cover the lobster with cream mushroom juice and sprinkle with mozzarella cheese.

10. Bake in the oven at 180℃ until the surface is golden yellow. About 10- 15 minutes.