Seafood Shrimps, Prawn, Squid, Scallop & Crabs in Chinese Cooking

Seafood, from mollusks to shellfish, is very important in the Chinese kitchen. To the Chinese, the freshest
seafood is odorless, and is best cooked by steaming with little seasoning to bring out the natural sweetness of the seafood.

Lobster is expensive anywhere in the world but the Chinese can make one go very much further than any other chef. Lean, firm, delicate, and very flavorful, the white and pinkish flesh of the lobster comprises only about 30% of its total weight. When buyin g a live lobster, ensure that the animal is in fact alive by picking it up by its sides; it should respond by abruptly tucking its tail under its body. The pincers are almost always restrained by an elastic band or a wooden peg, but if they are not, be extremely careful because they can grip very tightly. A cooked lobster should have shiny black eyes, firm flesh, and a pleasant odor. Before cooking a lobster, pull on its tail to ensure that it still folds up on its own. Lobster can be eaten hot or cold but must always be cooked. It is generally suggested that a lobster be cooked while it is still alive to ensure maximum freshness. However, some people maintain that this method is cruel. They suggest that a lobster can be killed more gradually and humanely by putting it in the freezer for an hour. Do not defrost frozen lobster; it will retain more of its flavor if it is simply reheated for 2 minutes in boiling water.