We embarked on a trip to the Dutch fish market by car and acquired a 4.2 jin French blue lobster. Collaborating with my husband for several hours, we successfully prepared a delectable lobster meal. As it was getting late and we were famished, we skipped the plating and dived straight into the meal. The texture of the French blue lobster is sweeter and more elastic than that of Australian lobsters, and its meat is firmer than that of Boston lobsters, truly a delightful taste! Happiness can be this simple.
Baidu’s science section informs us that the growth period of French blue lobsters is slower, taking an average of 7 years and 30 to 35 molts to reach a size of 12 inches and two pounds, half the growth speed of Boston lobsters. Unlike other lobsters, the age of French blue lobsters has little impact on the texture of their meat; regardless of size, they are all thick, tender, rich, and sweet. The moment you taste it, you can feel the rich and abundant lobster flavor, with a hint of the ocean’s saltiness.
Research has found that an excess of a protein combines with a red carotenoid molecule, astaxanthin, to form a blue compound known as crustacyanin. This substance is what gives the lobster its blue color. In simple terms, a genetic mutation results in the French blue lobster, which is why only one French blue lobster appears among 2 to 3 million lobsters.
Participate in the event: Ingredients for Shrimp Roe and Egg Fried Rice:
– Large lobster: 4 jin
– Spicy crab claw ingredients:
– Scallion: 1
– Onion: half, shredded
– Cooking wine: one tablespoon
– Chinese celery: 2 stalks
– Garlic: half, sliced
– Hot chili pepper: 2, sliced
– Salt: one teaspoon
– Sugar: one teaspoon
– Oil: three tablespoons
– Black pepper and butter ingredients:
– Ground black pepper: a pinch
– Butter: 15 grams
– Egg and shrimp roe ingredients:
– Eggs: 3
– Shrimp roe: approximately 100 grams
– Minced onion: a little
– Oil: 3 tablespoons
– Shrimp roe fried rice:
– Day-old cold rice: 4 bowls
– Egg: 1
– Minced onion: half
– Salted egg yolk: 30 grams
– Oil: 4 tablespoons
– Shrimp roe: 100 grams
Instructions for Shrimp Roe and Egg Fried Rice:
1. A large lobster thicker than my husband’s arm, hehe.
2. The claw is as big as a bread crab’s.
3. Remove the shrimp tail and clean it thoroughly.
4. Cut into 1cm thick pieces and marinate with salt and pepper for a few minutes.
5. Pan-fry over low heat with butter.
6. Cook until both sides are done.
7. The texture is firm and the taste is bouncy.
8. Carefully clean the shrimp roe.
9. Pan-fry the minced onion over low heat until fragrant.
10. Slowly cook the shrimp roe until fully cooked.
11. Once it turns completely red, it is ready.
12. Add the salted egg yolk sauce and stir-fry until fragrant.
13. Scramble an egg.
14. Add the rice and shrimp roe, and continue to stir-fry.
15. If desired, add a few drops of light soy sauce.
Step 16: Stir-fry the spicy ingredients until fragrant.
Step 17: Blanch the lobster claws and legs in warm water for one minute, then drain. Add them to the wok to stir-fry with the ingredients.
Step 18: Simple yet aggressive, but particularly delicious.
Step 19: Stir-fry the lobster cream with eggs, similar to scrambled eggs, simple and flawless.
Step 20: Four ways to enjoy lobster, all ready, let’s eat!
