Yadda Ake Cin Lobster (Ba tare da Kallon Sabon Bibi)

Wadatacce

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Lobster bisque, lobster rolls, sushi lobster, lobster mac 'n' cuku-akwai hanyoyi zillion don cin lobster kuma kusan kowane ɗayansu yana da daɗi. Amma ɗayan mafi kyawun (kuma mafi gamsarwa) hanyoyin shine tsage ɗaya buɗe kanka.

Kuma wanene ya fi The Cooking Channel's Eden Grinshpan (aka Eden Eats) da 'yar uwarta Renny Grinshpan don nuna mana daidai yadda ake cin lobster, daga nasihun tsintsiyar har zuwa wutsiya.

Tun da lobster yana da tsada sosai, ba kwa son ɗan ƙaramin nama ya tafi a banza. Shi ya sa Eden ya ba da shawarar yin kowane sashin jiki a lokaci guda. Da farko, tsage makamai (ta wurin “kafada”), sannan raba wutsiya da jiki; kada ku ji tsoron yin tashin hankali.

Na gaba, fitar da naman daga wutsiya ta ko dai yanke tsakiyar tsakiyar harsashi, ko riƙe shi a cikin hannayenku kuma matsi gefen jela zuwa tsakiyar don karya layin ƙasa. A buɗe sassan don karya harsashi daga naman, kuma a hankali cire wutsiya a cikin yanki ɗaya. (Kyakkyawan maki idan kun squirt da kanku ko wani kusa da ku tare da ruwan lobster. Ee, kuna buƙatar bib.)

Da zarar an gama wutsiya, je kafar. Cire su daga jiki kuma yi amfani da birgima don matse naman daga kafa ɗaya a lokaci guda. (Genius, dama?) Daga baya gwada farce: cire ɗan ƙaramin pincher da farko, sannan buɗe babban pincher tare da fashewa. Da zarar harsashi ya buɗe, gwada jawo naman kambun a cikin guda ɗaya.

Kuma, obv, ba za ku iya mantawa da ƙugiya ba. (Adnin ya ce suna da ɗan nama mafi daɗi!) Kawai je musu da ɗan goro, sannan ku yi amfani da lobster ko cokali mai yatsu don fitar da naman.

Voilà-an yi, kuma kun sami kowane ɗan lobster. (Na gaba: Yadda ake Shuck da Cin Kawa ta Hanya madaidaiciya.)

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