Boston lobster is mainly distributed in the Atlantic Ocean, especially in Canada and the United States of Maine, it is worth noting that Boston almost does not produce lobsters, the real rich place is the United States of Maine.
Growing in the cold pristine waters along the coast, due to the low water temperature, Boston lobsters grow particularly slowly, taking 6-8 years from larval to adult, and 7-10 years to grow less than 1 pound.
Lobster is Maine's most iconic delicacy. Beginning in 1947, the Lobster Festival was held every year in the first week of August at Rockland, one of the largest events in the nation. We can see freshly caught lobsters unloaded from boats and carried by hand to tanks a hundred yards away, huge tanks stacked around stoves to cook tens of thousands of lobsters in the world's largest steamer.
In 5 days, you can eat the lobster thoroughly! It is said that 20,000 pounds of lobster can be eaten each year at the Lobster Festival, and 1,700 pounds of butter is eaten with lobster dipped in.
Now it seems that lobster is a "steak in the sea", but I don't know that this luxurious and exquisite dish, which has been called "the chicken of the poor" for a long time, is easy to pick up, and no one will deal in it! （.... Born at the wrong time )
Until 1891, canned lobster as an easy to store and carry food created the conditions for lobster to spread widely, and cooking methods everywhere made lobster a popular delicacy.
Pictured: Canned lobster
Boston lobster has changed from a no-brainer ingredient to a popular food around the world today, and in North America, lobster is generally cooked in seawater or light salt water, cut in half, sprinkled with lemon juice or spread with light cream to serve. Freshgeek brings today's traditional lobster chowder from Thomas, France, and cooks this dish with brandy, light cream and a variety of spices and vegetables.
1. Remove the lobster's head, then the tail, and then the shrimp claw. The lobster head is cut into large pieces, and the lobster head will retain the most delicious taste when the soup base is made. In a frying pan, fry the treated shrimp heads and shells until the surface turns red.
2. Add half the water and half the white wine to the same height as the lobster shell.
3. Add tomatoes, spice bunches (parsley and garlic leaves), thyme and bay leaves, soak the spices in the broth and simmer for half an hour.
4. Bring water to a boil and cook the shrimp claws and shrimp feet for about 8 minutes. The tail crushes the shell from the side, making it easier to remove the shrimp meat. The shrimp claws are crossed back and forth to preserve the whiskers. The joint part is cut from the cartilage with a knife and is easy to remove.
5. Blanch vegetables: broccoli, cherry radish, carrot blanched, add cooking oil to maintain bright color.
6. Sauté the lobster and vegetables slightly.
7. Bring the lobster stock to a boil with light cream and mix with the lobster vegetables!
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