Cooking Steps

1. 

   Step1:The New Zealand fjord lobster is the New Zealand rock lobster. It is named after the New Zealand fjord National Park. New Zealand rock lobster, also known as Southern rock lobster and red rock lobster. As the New Zealand rock lobster is a pure wild lobster, its meat quality and nutrition are better and higher than the common Australian dragon and Bolong.

2. 

   Step2:Because we rarely see lobster tails sold directly, let's teach you how to pick out the meat of lobster tails first. First put the tip of the knife into the lobster's head. Cut in.

3. 

   Step3:Cut to the rear, then turn around to cut the head.

4. 

   Step4:Divide it in two.

5. 

   Step5:Remove the shrimp line.

6. 

   Step6:As shown in the figure, cut a cross knife between the head and the neck. Separate the meat of the head from the meat of the shrimp tail. Easy to take out.

7. 

   Step7:Separate its head from its tail. The other half does the same.

8. 

   Step8:Use the tip of a knife to slide between the meat and the shell. Separate the meat from the shell.

9. 

   Step9:Cut the lobster tail into 5cm thick pieces or 3cm thick pieces.

10. 

    Step10:Cut 4 slices of lemon for decoration. When eating, squeeze the lemon juice on the lobster meat.

11. 

    Step11:Find a big plate. Put some crushed ice and large and wide leaves (preferably bamboo leaves).

12. 

    Step12:Put the lobster meat on the crushed ice. Put 4 slices of lemon beside it. Prepare two small dishes. One is pressed with Japanese green mustard paste, and the other is poured with Japanese assassin sauce.