Tongling Lobster

Tongling Lobster

　　Lobsters are large and meaty, rich in nutrition. Their meat contains 18.9 grams of protein, 4.3 milligrams of niacin, 3.58 milligrams of vitamin E, 2.79 milligrams, and 39.36 micrograms of selenium per 100 grams. Other components such as iodine, phosphorus, and iron are also present in considerable amounts. There are many ways to cook lobsters. In folk cuisine, they are often steamed or boiled, then shelled and eaten with seasonings like ginger and vinegar. Restaurants and eateries prepare them in more complex ways, often deboning, cutting, and shaping the meat before cooking. Dishes are commonly found in Guangdong, Fujian, and Hainan cuisines, such as “Lobster in Superior Broth,” “Deep-Fried Lobster Balls,” and “Garlic Steamed Lobster.”