- Separate the head and tail of American lobster, and cut the lobster tail into chunks of meat.
- Marinate the lobster tail with rice wine, salt, and starch for 10 minutes.
- Put one liter of water in the pot, add lobster head and claw when it’s boiled, and then boil the tail for one minute.
- Heat peanut and lard oil, add the marinate tail meat into a pan with scallion and garlic, stir fry for 5 minutes.
- To plate, put the lobster head in front of the plate, tail meat in the middle, and the tail at the end.
SUSTAINABLE RESOURCE MANAGEMENT Cold water American lobsters are harvested using wire traps. The traps sit on the ocean floor and are attached with a rope and buoy which floats on the ocean surface.
— Limits on minimum and maximum size of lobster that can be harvested — typically 8.3 cm – 12.7 cm (3.25 – 5 inches), for smallest size to 12.7 cm (5 inches) to largest size measuring from eye socket of lobster to carapace.
— Trap limits controlling fishery efforts — number of traps a fisherman can put in the water
— Measures to protect egg-bearing female lobsters. Fishermen cut a v-notch in one of the tail flippers to signify the lobster is a breeding lobster and not to be harvested. — Mandates that lobsters must be landed live and whole — separation of tails and claws from live lobsters aboard lobster boats is prohibited.