Cutting the lobster- a step-by-step culinary recipe. If you cook a live lobster, make sure that the pot you have is large enough for the lobster to fit there completely and still have more a lot of space. The lobster should be immediately immersed in such quantity of boiling water so that it covers the lobster by 8-10 cm. The knife for cutting should be heavy and very sharp.
Pour 5 liters of water into a saucepan, bring to a boil. Add 50 ml of white wine vinegar and 2 tbsp. l. salt. In the sieve put the spices to taste (we took 1 tablespoon seeds and a bunch of dill stems, 1 bay leaf and 1 tablespoon black pepper peas), lower the sieve into boiling water and leave for 5-6 minutes. Remove the strainer.
Lower lobster into the decoction. Boil for 15-18 min. Then gently remove and cool.
Lay lobster breast up. Holding the tail with a hand, turn it around the axis until a characteristic crunch and separate it from the shell. To clean the shell, lay it on the work surface, firmly take hold of the numerous legs, gathering them in a bun, and in one motion remove the contents of the shell.Separate claws. Rinse the shell.
Take the tail in your hand, turning it upside down. Scissors cut into soft chitinous plates. Remove the meat and wash the tail shell, dry and leave to serve.
Cut the meat, taken out of the tail, along into 2 symmetrical fillets. If necessary, remove the dark intestinal vein.
To separate the first phalanx from the claw, cut its chitinous shell from two sides with scissors. Take out the meat.
Holding the claw at the larger, «motionless» part, bend the smaller part of the claw in the direction against its natural movement, break off and separate, while pulling out the inner tendon.
Make a scissors cut along the contour of the fixed part of the claw, open it, remove the meat. Submit lobster with melted butter with paprika.
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