按照以下步骤做出来的龙虾，色泽更鲜艳，肉质更爽口。我可是亲自做过对比！
Live Lobster in 6 Steps:
1. Fill a large part with salted water (use 1/2 cup of salt per gallon of water). (我们用的清水，因为有另外的蒜蓉点着吃)
2. Place the lobster head first into the boiling water. (一定要先煮龙虾头，这样才会更有光泽，肉质才更鲜嫩)
3. When the water has returned to a boil, cook:
0.4kg/1lb lobster for 18 minutes
0.6kg/1.5lb for 21 minutes
0.9kg/2lb for 30 minutes
(因为龙虾头一定要煮熟而且不怕老，所以就按照上面的慢慢煮吧。不过我们太心急了，整天眼巴巴地流口水，忘记看时间了，可能煮的时间会稍稍长一丁点。)
4. Once cooked, turn off the heat & place a quantity of cold water in the pot and let stand for 5 minutes to draw the salt water into the lobster a& seal in the favour.
5. Remove the lobster & submerge in cold water for 10 minutes. (这是鬼佬的冷盘吃法，我们都喜欢热腾腾的，所以省去这步)
6. The lobster is fully cooked when the lobster is bright red & the meat is easily removed.
蒜蓉是用溶化的butter加热,特别香。我特地问过许多鬼子，用butter是最地道的做法啦。
-.先来张合照。独臂大龙虾.-
-.再来张露底写真.-
-.大比拼 .-
-.来张侧面特写.-
-.还有蒜香面包.-
-.好诱人的虾膏.-
-.金蝉脱壳.-
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