Cantonese style lobster

Discussion in 'The Recipe Board' started by rubbertoe, March 15, 2015.

  1. rubbertoe

    rubbertoe Well-Known Member

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    No im not Cantonese, nor are my friends LOL

    Enjoy!

     
  2. Joey805

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    That looks really good! Any particular reason why the shell is left on the lobster?
     
  3. pete j

    pete j Well-Known Member

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    Those look like some huge lobsters, Yum yum
     
  4. rubbertoe

    rubbertoe Well-Known Member

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    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~
     
  5. Joey805

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    Just seems like more work when eating it. Also might block some flavor on one side from getting in the meat? :D
     

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