国外料理手册大全-3-Fish-鱼.docx

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1、01　LobsterRecipe:BakedLobsterwithCheeseIngredients:1/2lobster2teaspoonsmeltedbutter2/3cuplightcream1/2slicebacon(choppedfinely)1stalkspinach1clovegarlic(choppedfinely)2slicescheese(useyourfavoritecheese)SalttotasteApinchofsugarSomeflourDriedparsleyflakesMethod:Cleanthelobsterandcutitintohalves(

2、useonlyhalfthelobster).Boilthespinachinhotwater,drainthewaterdryandchopthespinach.Setaside.Heatupawok/skilletandaddinthemeltedbutter.Sautethegarlicandbaconuntilaromatic,thenaddinthespinachandcreamandbringtoboil.Addsaltandapinchofsugar,andalittleflourtothickenthesauce.Dishout.Preheattheovento375

3、degree.Spreadthemixtureontothebodyofthelobsteranditsheadevenly.Breakthecheeseintosmallpiecesandtopthelobsterwiththem.Bakeintheovenfor20-25minutesoruntilthecheeseturnsgoldenbrown.Sprinkledriedparsleyflakesonthelobsterandservehotwithlemonwedges.Cook’snotes:1.IusedKraftAmericanCheeseforthisrecipe;

4、IfoundKrafttobelightandbecomescrispywhenbaked.Plus,Iactuallylikeprocessedcheese.Youmightwanttousesharpcheeseifyouwanttotrythis.(Idon’tintendtocommita“culinarysin”byusingKraft!)*wink*2.Isavedtheotherhalfofthislobsterformysecondrecipe,andthelobsterclawsforthethirdrecipe.02　LobsterRecipe:MangoandL

5、obsterSaladIngredients:2lobsterclaws2ripeandbigmangoes1cupcream1tablespoonhoney1tablespoonlemonjuiceSomesweetbasilleaves(chopped)Method:Boilthelobsterclawsinhotwaterfor10-15minutesoruntilcooked.Removefromshellandcutthelobsterclawsintosmallpieces.Peel,sliceandremovetheseedfromthemangoes.Cutthema

6、ngoesintosmallcubes.Putthemangoesandlobstersinabowl.Addinthecream,lemonjuice,honey,andchoppedsweetbasil.Mixwell,cover,andchillinthefridgeforatleast30minutesbeforeserving.03　LobsterRecipe:Stir-friedLobsterwithButterandCheese(芝士牛油焗龙虾)Ingredients:2.5lbslobster1/2onion(thinlysliced)1cuplightcream/m

7、ilk4slicesKraftcheese(yep,Chineserestaurantsusethem!)orcheesepowder3clovesgarlic(finelychopped)3tablespoonsmeltedbutterSomecornstarch(forcoatingthelobsterpiecesbeforedeepfrying)SomechoppedscallionsSalttotasteSugartotasteMethod:Cle