_Lobster: To buy or cut up


Serves: 5

Ingredients

Directions:

TO BUY:
Allow about 1/2 pound of lobster per person. Select those with the hardest shells and with claws intact.

TO CUT UP:
Place live lobster on its back on a wooden board. With a sharp knife or cleaver, quickly chop lobster through at the point where the body and tail are joined. (This will sever the spinal cord.) Chop off and discard head (along grooved semicircle). Chop off claws at faints. Chop body in half lengthwise. Discard gills, lungs and intestinal tract. The coral (of females) and the dark liver are considered delicacies, however, and retained. Remove and dice meat from both body and claws. Or else chop each half of the body crosswise, shell and all, in 2inch sections and chop each claw, shell and all, in 2 to 3 pieces.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

This _Lobster: To buy or cut up recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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_Bean Sprouts, Canned: To restore crispness
_Bean Sprouts: To grow your own
_Bean Sprouts: To husk
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_Chicken, Cooked: To cut up
_Chicken: To bone
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_Cornstarch Paste: To thicken with
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_Cream: To whip
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_Duck, Cooked: To cut up
_Duck: To bone
_Egg Cubes: To prepare
_Egg Threads: To prepare
_Eggs, Preserved: To shell
_Eggs: To poach
_Flavor: To improve
_Ginkgo Nuts: To blanch
_Glutinous Rice: To cook
_Lard, Leaf: To render
_Lobster: To buy or cut up
_Lotus Seeds: To blanch
_Mung Peas
_Mushrooms: To dry
_Noodles, Egg: To deep-fry
_Noodles, Rice Flour: To prepare as a garnish
_Oil, Peanut: To enhance
_Onion Brushes: To make
_Paper Wrapping
_Peanuts: To toast
_Poultry: To suspend and dry
_Poultry: To truss
_Rice: To wash
_Shrimp: To butterfly
_Shrimp: To buy, store, devein or shell
_Shrimp: To remove tail shell segment
_Smoking
_Squab: To cut up
_Squid: To clean
_Steamers: To make your own
_Steaming
_Tomatoes: To peel
_Vegetables: To blanch
_Vegetables: To parboil
_Walnuts: To blanch
_Walnuts: To toast
_Wok: To clean
_Wok: To treat a new one




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