Grilled lobster with hazelnut oil(ba long xia pei zhen zi you )

Grilled lobster with hazelnut oil

Raw materials for making grilled lobster with hazelnut oil:

Half lobster, 800g-1kg, sausage removed, slightly soaked for 5-10 minutes, 100g chopped onion, 30g chopped garlic, 100g butter, 150g hazelnut oil, 10g chopped Perilla frutescens, 5g chopped coriander, 10g chopped shallot, 7g spicy red powder, 120g cut grapefruit meat and juice, 5ml Worcester juice, 50ml dry sherry, grapefruit dander, 10g bleaching, decoration, hazelnut, 2 grams of minced rice, 1 bag of risotto (chili and mushroom), 1 seasonal salad, 40 ml of salad juice, 1 salad decoration, 2 rolls and 20 grams of butter.

Processing steps of grilled lobster with hazelnut oil:

1. Take out the lobster meat from the lobster shell and remove the intestines. Carefully keep the lobster shape intact and soak it in juice for 5-10 minutes;

2. Wash the shell of shrimp, remove all excess water, then brush hazelnut on the inside, put the cured shrimp back, and pour the marinade on it;

3. Put the meat on the top, put the meat upward into the oven of 160-170 degrees for 15-20 minutes, continuously cook the juice on the top, and pour hazelnut oil in the last 10 minutes;

4. Take it out and arrange the risotto, decoration and ingredients.

Grilled lobster with hazelnut oil

Introduction to menu

[dish name] grilled lobster with hazelnut oil [raw material] half lobster, 800g-1kg, sausage removed, slightly soaked for 5-10min, 100g onion, 30g garlic, 100g butter, 150g hazelnut oil, 10g perilla, coriander, 10g chopped, 5g shallot, 7g chili powder, 120g cut grapefruit meat and juice, 5ml Worcester juice, 50ml dry sherry Grapefruit dander, 10 grams bleached, garnished, hazelnut, 2 grams finely chopped, 1 bag of risotto (pepper and mushroom), 1 seasonal salad, 40 ml salad juice, 1 salad garnish, 2 rolls, 20 grams plain butter.

Production method

1. Take out the lobster meat from the lobster shell and remove the intestines. Carefully keep the lobster shape intact and soak it in juice for 5-10 minutes;

2. Wash the shell of shrimp, remove all excess water, then brush hazelnut on the inside, put the cured shrimp back, and pour the marinade on it;

3. Put the meat on the top, put the meat upward into the oven of 160-170 degrees for 15-20 minutes, continuously cook the juice on the top, and pour hazelnut oil in the last 10 minutes;

4. Take it out and arrange the risotto, decoration and ingredients.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ba Long Xia Pei Zhen Zi You