Cook

1. Boil the lobster head for at least half an hour to make soup
stock.
2. Cut onion into little pieces.
3. Wash the crab leg meat, shrimp, and cuttlefish and cut into
one-bite size.
4. Wash the rice then put into the stock to stew with lobster
head. Also add the onion.
5. Add crab leg meat, scallops, shrimp, and cuttlefish, stew till
seafoods are well done.
6. Add in some green onion, salt, and turn off the fire.
7. You may sprinkle some pepper before eating.

1. Placed the steamed lobster tail meat on plate.
2. Pour the double-boiled chowder on top.
3. Place some green onion or basil for decoration.
4. Add up some black pepper before eating.

p.s. We suggest you can try the steamed tail meat to taste the
sweetness of the fresh seafood.

Steam Lobster Tail Meat:

1. Put the defrost tail meat into the bamboo steamer to steam
for 3 minutes, then muffled tail meat for 8 minutes.
P.S. If the tail meat wasn't totally defrost, then it needs to
steam for 5 minutes before muffled for 8 minutes.

1. Boil the lobster leg meat and califlowers.
2. Boil or double-boil the chowder.
3. Put all ingredients in step 1 and scallops into the chowder.
4. Sprinkle some pepper before eating.

1. Place tofu on plate.
2. Boil lobster leg meat then cool it down.(keep the water)
3. Stew the lobster head with the water kept from step 3 to
make sauce.
4. Decorate the tofu with the leg meat and the lobster head.
5. Pour the sauce on tofu, sprinkle some green onion on it.

1. Stew the lobster head to make soup stock.
2. Either slice or dice the conch for shabu-shabu.
3. Add in other hot pot ingredients into the soup stock.

1. Slice or dice the oyster sauce flavored conch,
then eat as shabu-shabu for the hot pot.

1. Boil the noodle.
2. Double-boiling the rice wine chicken soup pack.
3. Put the noodle into a bowl then pour the soup on top of it.

1. Clean outter black membrane of locos with water and brush.
2. Use the back of knife to beat both sides of locos.
(tender the texture of locos)
3. Either slice or dice the locos then stew with rice.
4. When the rice is almost done, add the streaky pork and
shattered vegetables.
5. Add some green onion and pepper before eating.

1. Clean outter black membrane of locos with water and brush.
2. Use the back of knife to beat both sides of locos.
(tender the texture of locos)
3. Slice locos and set on plate.
4. Shabu-shabu locos with seafood hot pot.
(the less time it boil in hot pot the better it taste)

1. Place some cooked rice into a bowl.
2. Heat-up the Orchid BrandShark Fin Soup then pour on top
of the rice.