🚚 The Fastest Delivery Time : It Takes 3-4 Days.
🐝 Supplier / Place Of Origin：Aqua Millenium / Yung Shu Au
🌱 Producer Introduction：
Aqua Millenium is a seawater fish and lobster farm located in the Yung Shu Au breeding area in Sai Kung. Our product feature is cooking for the convenience of customers. We have removed the seafood (scales, gills and intestines), and the most The hard-to-handle parts are pre-made before handing over to customers. In order to maintain the meat quality, umami taste and nutrition of seafood, we have made vacuum packaging and ultra-low temperature quick-freezing, without adding preservatives, and can have the best shelf life of 1 year. There are mainly lobster, rabbitfish, pompano, white croaker, Sabah giant grouper and orbicular batfish, etc.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Palinurus cygnus
Product Description：Sweet and salty in taste, warm in nature, it has the effect of invigorating kidney and strengthening yang, nourishing yin and soothing the nerves. It is brownish-red before being cooked, and its taste is not as good as that of local lobsters, but its shell is thin and meaty, and it is also very popular.
Native to tropical northern Australia and southern New Guinea.
Variety：The carapace of Australian lobster is slightly cylindrical, and the gill area is sometimes slightly enlarged. Except for the upper corner of the eye, there are 4 large spines at the same distance on the front edge. The upper corner of the eye is about twice as high, and there is no small between the corners. spines, forehead plate with two separate pairs of main spines
(The former pair is slightly larger), with some small spines in between, the second to sixth abdominal segments each have a slightly wavy transverse groove, and the transverse groove is sometimes interrupted. The surface of the shrimp body is green to brown, with bright orange and blue markings on the front of the carapace and between the eye stalks, black and white rings on the upper corners of the eyes, spots on the thoracic feet, and tiny white spots on the abdomen. is orange. The largest body length can reach 31 cm, usually 16-25 cm. There are about 45 varieties of lobsters. There are many kinds of Australian lobsters, which are one of the common species in the Pacific Ocean.
Supply Season：There are supply throughout the year, and from April to October, it is a period of production.
Storage Method：Refrigerate at 4 degrees Celsius. Refrigeration can affect the flavor and make it less flavorful. Before storing fresh lobster in the refrigerator, it is advisable to "urine" to avoid odor or odor.
#Should Be / Avoided：
It is suitable for patients with kidney deficiency, milk obstruction, muscle and bone pain, tetany, whole body itching, skin ulcers, physical weakness and neurasthenia.
No clear records were found.
Cooking Skills：The edible part is the muscle inside the shell. Lobster is "urinated" before cooking to avoid the odor or odor of lobster meat when eating. The method is to use a knife to open it from the middle of the lobster body, and use a knife to drag out the black secretory gland near the tail, or use a bamboo stick to insert it from the urethra at the tail of the lobster body to pull out the secretory gland. Bamboo sticks "release urine", and at the same time, after the lobster is cooked, the lobster body will not curl up, which will affect the appearance of the lobster.
Notes：There are two ways to get meat from lobster. Hold the head and abdomen with both hands and twist, remove the lobster head, cut the thin shells on both sides of the abdomen with scissors, and peel off the connected peritoneum, then scrape off the lobster meat with a spoon, or insert chopsticks into the lobster body from the anus, Scrape the lobster shell on the head with a knife, slowly pull out the belly meat in a rotating manner, then cut off the small feet on both sides of the abdomen, and take out the lobster meat. Its characteristic is that it is red all over before it is ripe.
Dish：Cheese Baked Lobster, Soup Baked Lobster, Garlic Steamed Lobster, Lobster Sashimi. It can be boiled or baked with cheese. It is a famous dish in mainland China. In the southern coast of mainland China, fresh lobsters are often sliced and eaten raw, which is called "sashimi". For Cantonese-style seafood, there is a "Three Foods for Lobster", that is, the lobster meat is eaten raw and cooked separately, and the porridge is made with the lobster head and the shell.
Supply Period： There Are Supply Throughout The Year, And From April To October, It Is A Period Of Production.
Suggested Eating Method：
The edible part is the shell muscles. Lobster "urine" before cooking, avoiding the smell or flavor of lobster meat when eating. The method is to open it from the middle of the lobster body with a knife, drag out the black secretion glands at the end of the tail with a knife, or insert the secretion glands from the urethral opening of the ends of the lobster with a bamboo stick. The bamboo sticks are "urinating method", and at the same time, after the lobster is cooked, the lobster body does not curl and affects the selling phase.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :