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Discussion in 'The Recipe Board' started by rubbertoe, March 15, 2015.
No im not Cantonese, nor are my friends LOL
That looks really good! Any particular reason why the shell is left on the lobster?
Those look like some huge lobsters, Yum yum
I guess the shell doesn't have to be there technically. But Cantonese style lobster usually has the shell (probably more for presentation)
I'll try without the shell next time~
Just seems like more work when eating it. Also might block some flavor on one side from getting in the meat?