龍(long)(long)(long)(long)蝦(xia)(xia)怎么做才好(hao)吃？芝士(shi)焗龍(long)(long)(long)(long)蝦(xia)(xia)是經典(dian)的法餐，這道(dao)菜(cai)的做法比較簡單(dan)：先將龍(long)(long)(long)(long)蝦(xia)(xia)煮(zhu)熟，取出龍(long)(long)(long)(long)蝦(xia)(xia)肉煎制(zhi)，裹上(shang)醬汁后放回龍(long)(long)(long)(long)蝦(xia)(xia)殼內，撒(sa)上(shang)芝士(shi)焗烤(kao)即(ji)可(ke)，成菜(cai)口感咸甜，芝士(shi)拉絲，和龍(long)(long)(long)(long)蝦(xia)(xia)肉一(yi)起吃別(bie)有一(yi)番韻味。為了增添菜(cai)肴(yao)的風味，還可(ke)以(yi)加入干白葡(pu)萄酒、香葉、百里香、歐(ou)芹、龍(long)(long)(long)(long)蒿、黑胡椒、口蘑、檸檬汁等，龍(long)(long)(long)(long)蝦(xia)(xia)肉與奶香濃郁(yu)的芝士(shi)相(xiang)融合，給食客帶來Q彈純潤的口感體驗。

清(qing)蒸龍蝦(xia)是(shi)十(shi)大家常大龍蝦(xia)最簡(jian)單(dan)做(zuo)法(fa)之(zhi)一(yi)。用清(qing)蒸的方式烹制龍蝦(xia)能夠完(wan)美展現龍蝦(xia)的鮮(xian)甜與嫩滑，讓(rang)人一(yi)口(kou)咬下(xia)去就能感受到海鮮(xian)的純正(zheng)滋味(wei)，口(kou)感嫩滑多(duo)汁。Mai goo網(wang)小(xiao)編提醒大家，龍蝦(xia)蒸制的時間不能太長(chang)，一(yi)般要根據龍蝦(xia)的大小(xiao)來決定(ding)，通常2斤的大龍蝦(xia)蒸10-15分鐘左(zuo)右即可，如(ru)果蒸太久會使得龍蝦(xia)的肉質變(bian)老。