今天晚上吃龍蝦

上周出門，在表弟家聽到個聳人的故事。表弟在藥廠工作，藥廠的員工都會為偉大的醫藥事業做無私的貢獻（獻點新鮮血液啥的供研究之用）。表弟自吹，他那清晰幹淨的血液，一向是研究員的最愛。忽有一日表弟被逮住質問，今日之血為何如此渾濁？表弟一番苦想方才意識到是昨日一頓龍蝦美味，尤其是那綠色的東東正在他血裏作怪。初聞此事，小有驚撼，貌似白淨的龍蝦嫩肉，竟也能攪渾生命之泉水。當即痛下決心，今後麵對誘人龍蝦，一定視而不見扭頭而去。

立誌容易，堅持且難，考驗隨即而來！回家之後，超市裏的龍蝦，價格直倒追白菜價，$3.99/磅！龍蝦在召喚，思想在鬥爭，“吃~~還是不吃~~”，真是個頭疼的問題！價廉味美，龍蝦誘惑委實難以抵擋。幾番思想爭鬥，最終舉手告降。阿Q思路，這美味龍蝦偶爾為之，讓血液渾濁一下，應無大礙（默禱一句，超市別老來這$3.99），旋即令老公到超市去拎幾隻回來飽飽口福。

看看拎回來的龍蝦，隻隻模樣周正，體重也是小蝌蚪和Uptrend大師認為很 fit (for eat)  的一磅多那麽一點點，今日口福不淺。蔥薑龍蝦，龍蝦泡飯都已做過嚐試，今回試試老美的蒸煮吃法。網上狗了一下，蒸煮的確簡單省事，四十分鍾之後心安理得盡享美味，那渾血的顧慮早在九霄雲外。
 
龍蝦先放在冰箱裏冷藏，一來保鮮，二來讓龍蝦昏睡（據說這樣煮龍蝦比較人道），蒸煮之前將龍蝦洗幹淨

大鍋裏放一寸水，加些鹽（感覺不加鹽應該更好）燒開。水開之後，將龍蝦去掉橡皮筋，頭朝下放入鍋裏，先是大火，然後中大火蒸煮約40分鍾。 

一隻隻逐個裝盤之後便可以坐下享用
 
 
還可以切些薑絲加糖醋去寒氣，或像老美那樣化些butter蘸著吃 
 
感覺這種做法不比蔥薑龍蝦遜色，實在很Yummy！ 
 
 

吃完之後有點Guilty，明日開始，重下決心，對龍蝦視而不見！

網上的龍蝦蒸法

Directions for Steamed Lobsters

To steam live lobster: Fill pot so that water comes up sides about two inches.  Add 2 tablespoons of salt for each quart of water. If you have sea salt—even better.  Bring the water to a rolling boil, and put in lobsters, one at a time.  ( Feel free to use a steaming rack to place the lobsters on or just add directly to the pot.) Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time.

Steam a lobster for 12 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. See chart below for approximate cooking times. Regulate the heat if the froth starts to bubble over.

Steaming Lobster-Cooking Times

Lobster Weight:             Cooking Time
1 lb.-1-1/4 lbs.                10-12 minutes
1-1/2 lb.                           12-14 minutes
2 lbs.                                   16-18 minutes
2-1/2-3 lb.                        18-20 minutes
5 lb.                                     20-24 minutes

Lobsters are done when the outer shell is bright red and when the meat is white, not opaque. Again, DO NOT overcook your lobsters. Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Note: Your lobsters will continue to cook a little after you take them out of the pot. To stop the cooking process, place your steamed lobsters in a bowl of ice before cracking. Now just melt the butter. You can get fancy and whisk in a little lemon juice it you like.  Dig in.