Like crabs, if eaten, the fishy substances and soluble nutrients in the meat will dissolve into the water under high temperature stimulation, losing their tenderness and nutritional value.

Especially Maine lobsters, they live on the seabed and feed on shrimps and plankton. They contain a lot of sludge, impurities, parasites, etc. in their gills. If boiled in water, these pollutants will enter the abdominal cavity with the water, affecting flavor and hygiene.

Therefore, when eating lobster in Canada, the conventional method is to use steaming, which not only preserves nutrition, but also because the temperature is higher than boiling and cooked quickly, it can shorten the cooking time and maximize the umami flavor of lobsters.

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

Qin Shiou felt that Butler must understand this truth, so he just expressed his protest and did not say much.

The bearded laughed, but did not explain, and told him, "You will know later, it's okay for me to do this."

Qin Shiou thought he was just boiling shrimp in water, but soon he knew that he had misunderstood. He cooked the lobster in the pot for a minute. As soon as the water temperature was raised, he took out the bearded man and asked Qin Shiou to prepare fine salt, stir the salt with olive oil, and rub the shell of the lobster hard.

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

At this time, Butler shrugged at Qin Shiou and said, "It's almost done now, and you can eat it when it's cooked later."

The sea water used to steam lobsters is still clear sea water, and the water vapor is filled with water vapor. Butler opened the pot and revealed the bright red lobster inside.

Put on thick gloves. Butler skillfully disassembled the lobster and cut it into pieces, giving Qin Shiou a piece of snow-white shrimp meat for him to taste.

Qin Shiou blew and ate the shrimp meat. When he chewed it slowly, he felt the hardness and crispness of the shrimp meat and the softness of the shrimp gravy. Then the amazing umami flavor spreads on the taste buds, and finally the fresh fragrance of the shrimp meat.

Eating the delicious shrimp meat, Qin Shiou stretched out his thumbs to Butler: "Very great taste, man. 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 wonderful memories."

Qin Shiou brought a plate of lobsters to Winnie and Auerbach, and Andrei tasted them. Butler disassembled the remaining lobsters and called the fishermen and soldiers to come for afternoon tea. The meal was naturally lobster meat.

After eating the lobster meat, Andre immediately gave a thumbs up and praised loudly: "This is really amazing. I have eaten a lot of lobsters. But I have to admit that the lobster I ate today is the top-notch. I must know this chef. Is it you Qin?"

Qin Shiou pulled Butler out and said, "No, it is 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 to make this lobster?"

Butler sat down and explained, "Of course I don't mind. Your praise is my glory. In fact, this dish is very simple. First, boiling it in sea water must be done with the sea water in the lobster habitat. This is the trick. If the sea water in the place is changed, there will be no such taste."

"Simply cook the sea water, let the lobster's carapace crack and let the shrimp meat be in a semi-solidified state. Then rub it with sea salt and olive oil, so that some salt and oil will enter the lobster meat, which will not only make the shrimp meat tough, but also stimulate its umami flavor."

"In the end, that's steamed, and the lobsters steamed in this way are the most umami flavor."

After saying that, 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 the shrimp meat was swallowed, the expression on Butler's face changed. His eyebrows hopped, and suddenly he slapped Qin Shiou on the shoulder: "Damn it, it's such a delicious thing! I've eaten too many lobsters, but I've never felt so good."

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

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

There is no doubt that the credit comes from the Sea God Energy.

Butler ate half of the lobster voraciously and patted the big belly of the meat. He sighed: "No wonder you said this is a seafood that can be used as ace. I shouldn't doubt you. These lobsters taste so good. I want to plan carefully. How to use it to teach those bastards from the Mory family a lesson!"

Nowadays, both in the United States and Canada, lobsters with good texture are rare. Although lobsters in North America are species that can be caught throughout the year, most fishing is concentrated from July to October each year.

September and October are the best times for lobster promotions, with higher prices. Then as the tourism industry is depressed, lobster prices will decline. Then in winter and spring, lobsters are scarce and prices will rise again.

Many Maine lobster suppliers will operate temporary lobster farming ponds, which are to temporarily raise lobsters in specific waters of the coastal coves. These operators purchase lobsters when the price of lobsters is low, and then store the lobsters in breeding areas for temporary farming. Most temporarily raised lobsters will be sold in winter, and the price is the highest at this time.

But because of the lobster kiflora, it was impossible to raise lobsters temporarily last winter, so the price this year is even higher. Butler makes good use of it and can indeed catch the Morris family off guard. They don’t have much lobster reserves now.

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

Butler used cryogenic freezing technology to treat lobsters and used a combination of low-temperature nitrogen and dry ice to preserve lobsters.

This product is almost the same as the edible quality of fresh lobsters after cooking. The lobsters in the fishing grounds are processed in this way.

Fishermen grab a basket of lobsters and classify them according to their size. The best live lobsters will be packaged with seaweed or newspapers soaked in seawater with glue ice, usually a small packaging box of 25-50 pounds.

In this case, the temperature is controlled at 4 degrees Celsius, and the lobster can survive for 36-48 hours after leaving the water. This is the plan for transporting fresh lobsters. It’s just that the payment is a bit high, and most lobsters are still frozen and stored and transported. (To be continued...)
Chapter completed!