即使在美國，上餐廳吃龍蝦仍是一件稍嫌昂貴的事情，在紐約的時候最喜歡去Chelsea Market吃現煮龍蝦，少了小費的負擔，能吃的開心滿足。不過還是自己煮最划算了，前天準備在家裡看NBA第六戰，煮了四隻龍蝦尾，兩隻水煮兩隻用烤的，濃濃的海味在嘴裡化不去，若有白酒，更是絕佳組合。
烤箱做法非常簡單，用牙刷把龍蝦殼刷洗後，用廚房剪刀將背殼剪開，用手將殼扒開露出肉後，用湯匙淋上融化的奶油、少許檸檬汁、少許白胡椒鹽以及少許鹽在肉上，送進烤箱用攝氏兩百度烤12分鐘，簡單完成餐廳級美味。
水煮作法更容易，一鍋水燒開後（水量只要能淹過龍蝦即可），加入一匙鹽以及一匙米酒，將兩隻龍蝦尾放進去，蓋上鍋蓋水煮八分鐘，取出用刀或者廚房簡單剖成兩半就可以了，吃的時候可以加一些融化的奶油以及檸檬汁，小心不要好吃到咬到舌頭囉….
It is very simple to bake lobster in the oven. Clean lobster shell with a toothbrush, then cut the shell down the center of the back with scissors, and pry the shell away to show the meat. Drizzle the meat with melt butter, some lemon juice, pinch of salt and pepper. Bake the lobster at 200°c for 12 minutes. This simple yet delicious dish is just like the one you get in restaurant.
Boiling lobster is a much easier way to prepare lobster. Bring a big pot of water to boil (the water should be sufficient to fully cover the lobster), add one teaspoon of salt and one teaspoon of rice wine to the water. Place two lobster tails into the boiling water, cover the pot and cook for 8 minutes. Take out the tails and spilt them in half. Drizzle some melt butter and lemon juice when served. Don’t bite your tongue when eating this lip-smacking dish…