MALANG, DEPOSTMALANG
In Indonesia, lobster is one of the preferred seafood because the meat is thick and tastes delicious.
Lobster can be eaten boiled, steamed, eaten as a main dish, stuffed in sandwiches, mixed into pasta, baked, and much more.
Lobsters are a rich source of copper, selenium, zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids. Here are the benefits that you can get from eating lobster.
Well, here Depost Malang will give tips on how to cook lobster that is delicious, steady, and without reducing the nutritional content in it, namely Lobster Buttermilk Sauce
Material :
2 kg Lobster
Marinated Seasoning
Salt
Pepper
2 limes, take the water
3 tbsp Water
Buttermilk Sauce
100 gr Butter
200 ml Liquid Milk
2 limes, take the water
5 cloves Garlic, chopped
1 stalk scallion, cut 0.5 cm
Salt
Sugar
Mushroom Broth
Pepper
Water + Maisena
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How to make
- Clean the lobster, cut the legs and the sense of touch, cut into 2 vertically lengthwise, do not cut off. Clean the lobster head from the dirt and remove the dirt in the center of the lobster body. It's as simple as cleaning prawns but the jumbo version
- Pour the marinade over the head and body of the lobster through the slits made earlier. Leave it for 30 minutes.
- Mix milk and lime juice to make buttermilk. Stir until the milk is slightly lumpy. Set aside.
- Fry the lobster for about 3-5 minutes. Lift & drain. Do not be too long so that the meat is still sweet.
- Heat the butter until slightly browned, add the garlic. Saute until fragrant and slightly brown, pour buttermilk, water (amount according to taste), salt, sugar, mushroom broth & pepper. Cook until boiling. Taste correction.
- Add the scallions, stir briefly. Add the cornstarch solution, stir again until slightly thick.
- Add the lobster, mix well and make sure all the lobster is covered with the sauce. Lift and serve
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