Lobster porridge

Wash the rice and add water to cook porridge in a rice cooker. You can make a reservation to save time

Get a fresh lobster with its claws tied to prevent being pinched

First wash the whole body of the lobster, you can use gloves to scrub

After washing the lobster, turn the body over to drain. This step is very important. Insert a chopstick into the small hole from the tail of the lobster to the head. You will see a pool of muddy water draining out

After draining, the lobster will not move. Use kitchen scissors to cut off the lobster claws

Cut the hard shell of the lobster head and remove the gills on both sides of the left side of the shrimp stomach, leaving only the shrimp roe and meat

Then cut the shrimp meat and shells into pieces and cut them into appropriate sizes

Use the back of the knife to crush the large pliers

Clean all the lobsters and set aside

Pour the porridge cooked in the rice cooker into the pot. You can put 2 small spoons in the porridge and cook it together so that the bottom of the pot is not easy to burn

Pour the lobster pieces and shredded ginger into the porridge, add appropriate amount of salt, and cook for 20 minutes while stirring properly to prevent the bottom from burning

When it's almost ready, add an appropriate amount of black pepper or leave it out. Add chopped green onion at the end

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