今天晚上吃龙虾

上周出门，在表弟家听到个耸人的故事。表弟在药厂工作，药厂的员工都会为伟大的医药事业做无私的贡献（献点新鲜血液啥的供研究之用）。表弟自吹，他那清晰干净的血液，一向是研究员的最爱。忽有一日表弟被逮住质问，今日之血为何如此浑浊？表弟一番苦想方才意识到是昨日一顿龙虾美味，尤其是那绿色的东东正在他血里作怪。初闻此事，小有惊撼，貌似白净的龙虾嫩肉，竟也能搅浑生命之泉水。当即痛下决心，今后面对诱人龙虾，一定视而不见扭头而去。

立志容易，坚持且难，考验随即而来！回家之后，超市里的龙虾，价格直倒追白菜价，$3.99/磅！龙虾在召唤，思想在斗争，“吃~~还是不吃~~”，真是个头疼的问题！价廉味美，龙虾诱惑委实难以抵挡。几番思想争斗，最终举手告降。阿Q思路，这美味龙虾偶尔为之，让血液浑浊一下，应无大碍（默祷一句，超市别老来这$3.99），旋即令老公到超市去拎几只回来饱饱口福。

看看拎回来的龙虾，只只模样周正，体重也是小蝌蚪和Uptrend大师认为很 fit (for eat)  的一磅多那么一点点，今日口福不浅。葱姜龙虾，龙虾泡饭都已做过尝试，今回试试老美的蒸煮吃法。网上狗了一下，蒸煮的确简单省事，四十分钟之后心安理得尽享美味，那浑血的顾虑早在九霄云外。
 
龙虾先放在冰箱里冷藏，一来保鲜，二来让龙虾昏睡（据说这样煮龙虾比较人道），蒸煮之前将龙虾洗干净

大锅里放一寸水，加些盐（感觉不加盐应该更好）烧开。水开之后，将龙虾去掉橡皮筋，头朝下放入锅里，先是大火，然后中大火蒸煮约40分钟。 

一只只逐个装盘之后便可以坐下享用
 
 
还可以切些姜丝加糖醋去寒气，或像老美那样化些butter蘸着吃 
 
感觉这种做法不比葱姜龙虾逊色，实在很Yummy！ 
 
 

吃完之后有点Guilty，明日开始，重下决心，对龙虾视而不见！

网上的龙虾蒸法

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.