好耐冇post海鮮食譜！話說之前去Tasmania食太多鮑魚龍蝦食濟咗，有一排完全唔想煮海鮮🙈終於到呢排我嘅海鮮癮返嚟啦！咁啱上星期行街市見西澳龍蝦好抵$180斤🌟買咗隻斤半嘅返去煮❤️🔥
今次嘅龍蝦超生猛，所以張材料大合照特別有動感🤪龍蝦我最鍾意用上湯煮！我覺得呢個菜式重點唔係龍蝦，而係吸收唒龍蝦精華嘅伊麵🤩所以呢個食譜多咗個步驟，就係用龍蝦殻煮龍蝦湯，更加鮮味🥰自從識煮好少出街食，真材實料啖啖肉，真心好食過餐廳呀🥹❤️我地兩個人食哂兩塊伊麵🤣
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🦞上湯龍蝦伊麵📝食譜
烹調時間⏱45分鐘
🔸材料🔸
龍蝦 1隻
伊麵 2塊
薑 5片
蔥 3棵切段
乾蔥 3粒切碎
紹興花雕酒 1湯匙
雞湯 600ml
水 200ml
牛油 15g
生粉水(2湯匙生粉+ 80ml水)
胡椒粉
🔹做法🔹
- ▪️處理龍蝦▪️龍蝦放入雪櫃冰格10分鐘雪暈，用刀切開連著蝦頭和蝦身的薄膜，扭開蝦身，除去蝦腸；蝦身先剪去蝦腳，切成4-6件
- 蝦頭先分開蝦頭上殻(可以不斬件用作擺盤)其餘部份剪去蝦腮斬件，分開蝦膏備用
- 龍蝦件用廚房紙印乾水份，沾上生粉和胡椒粉
- 大鍋下油，燒熱後大火煎封龍蝦件，煮至龍蝦殼變紅色半熟，立即盛起
- ▪️處理伊麵▪️煮滾一鍋水，放入伊麵，煮至軟身後立即盛起(過程少於1分鐘)
- ▪️預備龍蝦上湯▪️下油開鍋，放入薑片、蔥白和乾蔥粒炒香；放入龍蝦，灒入紹興花雕酒，倒入雞湯、水和龍蝦膏，煮滾後合蓋煮約2-3分鐘，取出龍蝦身肉備免過熟
- 剩餘的龍蝦頭尾和蝦腳，繼續合蓋小火煮20分鐘出味，盛起蝦殻
- 湯汁加入伊麵、生粉水和牛油煮至濃稠，下龍蝦身肉和蔥段炒勻，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 lobster
2 px E-fu noodles
5 px ginger
3 stalks of spring onions, cut into sections
3 px shallots, chopped
1 tsp Shaoxing wine
600ml chicken broth
200ml water
15g butter
2 sp cornstarch + 80ml water
White pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Prep lobster, remove intestine, and cut into pieces.
- Cut head and remaining parts, set aside.
- Dredge lobster pieces with potato starch and pepper.
- Sear lobster in hot oil until half-red, remove.
- Boil noodles, remove.
- Sauté ginger, shallots, scallion whites, add lobster, wine, broth, water, and tomalley. Simmer, remove lobster meat.
- Simmer remaining shell parts for 20 mins, set aside.
- Thicken soup with potato starch water and butter. Add lobster meat, spring onion and noodles, stir-fry and serve.
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