Nutritional value of Australian lobster The correct way to eat Australian lobster

Nutritional value of Australian lobster

1. High protein content.

The protein content of lobster is much higher than other aquatic products. It contains eight essential amino acids for the human body and is easily digested and absorbed by the human body. It is also rich in essential amino acids needed by young children.

2. Contains minerals essential to the human body.

Like other aquatic products, lobsters also contain more calcium, phosphorus, magnesium, etc., and the content is higher than that of ordinary meat. In addition, it also contains important elements such as iron and copper. Regular consumption can achieve the effect of stimulating muscles and nerves.

3. Extremely low fat content.

The fat content in lobster is only 0.2%, which is much lower than that of poultry and other shrimps. Moreover, this extremely low fat content is easily digested and absorbed by the human body, which can prevent cholesterol from accumulating in the body.

4. Rich in nutrients

Rich in vitamins A, C and D.

5. Strengthen yang and nourish kidney, replenish qi and nourish yang

Shrimp meat has the effects of strengthening yang and tonifying the kidney, replenishing qi and nourishing yang, stimulating appetite and resolving phlegm, promoting lactation and resisting toxins.

The correct way to eat Australian lobster

Method 1

1.Thaw the lobster, cut it into pieces, soak it in clean water for 20 minutes, wash it and set aside

2. Put 2 ounces of butter in a pot and cook over low heat until it melts. Add flour and gradually add milk. Add cheese and cook while stirring until it is fully combined.

3. Melt a small piece of butter, stir-fry the spices, wine, seasoning, mix in cheese, turn off the heat after boiling, and beat in egg yolk.

4. Place the lobster on a plate, pour the cheese sauce over it, sprinkle some cheese shreds on it, and bake it in the oven at 300'F until the surface turns golden brown.

Method 2

1. Remove the head, tail and shell of the lobster, take out the clean meat and cut it into 1.2 cm square dices (you can also chop it into small pieces together with the shell), put it into a bowl, add a little wet cornstarch and mix well; steam the head and tail in a steamer, then place them at both ends of a waist plate for later use.

2. Put a clean pot on the fire, pour in salad oil and heat it to 40% hot, add the lobster meat and fry until it is 80% cooked, then pour out and control the oil.

3. Heat butter in another pot, add coriander stems and stir-fry until fragrant, then add appropriate amount of broth, adjust with salt and MSG, pour in lobster meat, and finally sprinkle with cheese powder. Turn to low heat, cover and bake until the soup is almost dry, pick out the coriander stems, add a little wet cornstarch, stir well and serve in the middle of the waist plate.