波纹龙虾(Panulirus homarus,俗称青龙,青壳仔,沙龙)
▲全身呈青绿色,很易分辨,市场常见的多为本地龙,其余也有来自斯里兰卡、南亚海域及其它地方。
主要产地: 香港大鹏湾、西贡、东平洲一带、斯里兰卡、南亚海域。
食用季节: 全年供应,农历六七月当造。
海鲜特点: 青龙每只约 1 斤多,比澳洲龙细,但贵一倍多,只因外壳薄肉爽而甜,味道香,胜过其它龙虾。
烹饪:青龙卖相美观,时尚高级餐厅必备食材,深得总厨青睐。因为虾母特别多膏,出品时最适合做蒜茸蒸,也可出品芝士局和刺身,肉质鲜嫩无比。
How To Make: Grilled Lobster with Garlic-Parsley Butter
Ingredients
- 8 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped parsley
- 1 1⁄2 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 live lobster (about 1 to 1 1/2 lb.)
- 1⁄4 cup olive oil
Steps
- Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
- Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
Also Try: Grilled Lobster with Bloody Mary Linguine
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