Recipe of steamed Boston lobster with garlic and Japanese rice balls

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  1.Peel and mince the garlic and mince the green onion.Cut off the lobster's claws with scissors and then smash them into pieces with a kitchen knife.Break the lobster head apart from the outside, leaving the connecting part.Cut the body of the lobster in half with a knife, scoring the bottom but not cutting off the bottom.

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  2. Find a pot and heat the oil until it starts to smoke slightly., pour the oil into a bowl with minced garlic and stir the mixture with chopsticks.Once cool, add salt.Continue stirring until evenly mixed.

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  3.Cook the rice.Get a steamer and start boiling water.

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  4. Stuff the garlic into the lobster with a spoon or your hands The body parts are stuffed, and a small half spoonful is stuffed into the head.After placing the lobster on the plate, wait until the water in the steamer boils before placing the plate in.Steam for about 5 minutes.Because there are different models of steamers, you only need to wait until the shrimp body turns red and the shrimp meat turns milky white before serving.

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  5.After the rice is ready, add vinegar and mix well.Let cool.When cool, cut the sashimi into thick slices.

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  6.Plate.Place the whole lobster into a lunch box, wrap the rice into balls with plastic wrap, and put it in the lunch box.Sashimi is placed on top of the rice.Sprinkle the nori garnish on the rice, and squeeze the mayonnaise on the sashimi.Complete