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Chapter 1127 1110. The approach of the charming town

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    Lobster is the same as crab. If it is cooked and eaten, the fishy smell substances and soluble nutrients in the meat will dissolve into the water under the stimulation of high temperature, losing its tenderness and nutritional value.

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

    Therefore, when eating lobster in Canada, the common practice is to steam it, which not only preserves nutrients, but also because the temperature is higher than boiling, cooking it faster can shorten the cooking time and maintain the umami flavor of the lobster to the maximum extent.

    At the same time, the high temperature of steaming can also kill parasites in the lobster body, reduce the chance of muscle contamination in the lobster's intestines and stomach, and ensure that the meat is clean, contains less water, is rosy and bright in color, and is delicious and beautiful.

    Qin Shiou felt that Butler must understand this truth, so he just protested and said nothing more.

    The bearded man laughed, but did not explain. He told him: "You will know later, it is okay for me to do this."

    Qin Shiou thought he was simply boiling shrimps, but he soon realized that he had misunderstood. The lobsters had been boiled in the pot for a minute. As soon as the water temperature was raised, Big Beard took it out and asked Qin Shiou to prepare some salt and olive oil.  Stir in the salt and rub the lobster shell vigorously.

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

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

    The seawater used to steam the lobster was still clear seawater, filled with water vapor. Butler opened the pot, revealing the bright red lobster inside.

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

    Qin Shiou blew on the shrimp and ate it. As he chewed slowly, the first thing he felt was the crispiness of the shrimp and the softness of the shrimp juice. Then the amazing umami flavor spread over his taste buds, and finally the shrimp meat.  of fresh fragrance.

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

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

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

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

    Qin Shiou pulled out Butler 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, can I know how this lobster is made?"

    Butler sat down and explained: "Of course I don't mind, your compliment is my honor. In fact, this dish is very simple. It is boiled in sea water first - it must be the sea water in the lobster habitat. This is the trick. Change  The local seawater doesn¡¯t have such a smell.¡±

    "Boil the sea water briefly to crack the lobster carapace and keep the shrimp meat in a semi-solidified state. Then rub it with sea salt and olive oil. This will allow some salt and oil to enter the lobster meat, which will not only make the shrimp meat  It becomes resilient and brings out its umami flavor.¡±

    ¡°Finally, it¡¯s steamed. We also use seawater from the lobster¡¯s habitat. The lobster steamed in this way has the most delicious flavor.¡±

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

    Before he could swallow the mouthful of shrimp meat, the expression on Butler's face changed. His eyebrows twitched, and he suddenly slapped Qin Shiou on the shoulder: "Damn, it's really delicious! I've eaten too many lobsters.  But it¡¯s never felt this good.¡±

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

    Butler shook his head quickly: "No, no, no, Qin, you misunderstood me. I'm not boasting, I can't believe it! This shrimp meat tastes much better than what I used to make! With the same method, the lobster I made before can't be  Not so delicious!¡±

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

    Butler devours the tigerAfter eating half of the lobster, he patted his belly full of meat and sighed: "No wonder you said this is a seafood that can be used as a trump card. I shouldn't doubt you. These lobsters taste so good. I have to plan carefully."  How can I use it to teach those son-of-a-bitch bastards of the Mori family a lesson!"

    Nowadays, whether in the United States or Canada, good-quality lobsters are rare. Although lobsters in North America are a species that can be fished all year round, most fishing is concentrated from July to October every year.

    September and October are the best times for lobster promotions, and prices are relatively high. Then with the recession in the tourism industry, lobster prices will decline. Then in winter and spring, lobsters are scarce and prices will rise again.

    Many Maine lobster suppliers will operate lobster holding tanks, which are lobsters temporarily raised in specific waters in small coastal bays.  These operators purchase lobsters when the price is low, and then store the lobsters in breeding areas for temporary breeding. Most of the temporarily raised lobsters will be sold in winter, when the price is the highest.

    However, due to lobster kief's disease, lobsters could not be raised temporarily last winter, so the price this year is higher. If Butler takes advantage of it, he can really catch the Murray family off guard - they don't have much lobster reserves now.  .

    Under normal circumstances, most of the lobsters caught by fishermen are sold live to restaurants and supermarkets. Daqin Lobster cannot handle it this way. Moreover, they are taking a high-end route and cannot sell lobsters at low prices.

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

    The eating quality of this product is almost the same as that of fresh lobster after cooking. The lobsters in the fishery are processed in this way.

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

    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. Most lobsters are still frozen and transported.  (Remember the website address: www.hlnovel.com
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