Butter Poached Boston Lobster

Overview

How to cook Butter Poached Boston Lobster at home

Grasp the head and tail of the lobster with both hands, twist them in opposite directions, split the lobster into two halves, peel off the shell on the head, and remove the gills.
Cut the shrimp into small pieces and soak in onion and ginger water for a while.
Drain the water and coat the shrimp pieces with a layer of custard powder. You can use starch instead.
Put it into the oil pan and fry it quickly, remove and drain the oil.
In another pot, add butter and bring to a boil, add onions and parsley and sauté until fragrant, then add chicken stock and salt to taste.
Add a little water starch to the soup to thicken it, add the lobster pieces and stir-fry until the sauce coats the shrimp pieces evenly, remove from the pan and put on a plate, garnish with two perilla leaves.