How To make Stuffed Lobster Tails
12 Fresh lobsters (450 gms)
1/2 c Diced water chestnut (or
-celery) Cooking oil
CORNSTARCH MIXTURE:
pn Of salt 1/4 ts Cornstarch
1 tb Stock (or water)
PORTUGUESE SAUCE:
3 tb Butter
1 1/2 tb Flour
1/3 c Coconut juice
1/3 c Stock (or water)
1 1/2 tb Evaporated milk
1 1/2 ts Curry powder
1/2 ts Salt
STUFFING:
1/2 c Finely chopped skinless raw
-chicken meat 1/2 c Finely chopped onion
1/4 c Finely chopped abalone (or
-button mushrooms) 8 Presoaked and finely
-chopped small dried black -Chinese mushrooms 1/8 c Finely chopped Chinese
-celery (or Western celery) 1 tb Finely chopped dry shallots
1/3 c Chopped raw lobster meat
-(shrimp or ham) Cooking oil COATING:
2 Beaten eggs
Bread crumbs GARNISH:
1 Or 2 dried scallops (or red
-pepper) This is a relatively simple one. From the picture in the book, the lobsters are Australian rock lobsters or spiney lobsters. They're much smaller that our Maine lobsters. This probably fits the bill for the "New" Hong Kong cuisine in that it uses butter and milk. I'd think this would probably be quite good made with Dungeness crab as well as lobster. Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, Kowloon. Chef: Chinese Cuisine Practical Class Platinum Award ++ Seafood STUFFED LOBSTER TAILS (12 servings) Chef: Ip Wah (The Regent Hotel) The literal translation, "Healthy and Spirited Dragon and Horse" cannot convey the symbolic values of the poetically rhyming Chinese characters. In the Cantonese dialect, a lobster is a "dragon shrimp" and the word for "horse" sounds similar to part of "water chestnut". Both creatures summon up images of power, stamina, elegance and other desired virtues. To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until crisp, and put aside for garnish. If using red pepper, chop finely. 2. Remove lobster shells. Retain tails and clean. Set aside enough uncooked lobster meat required for stuffing, and dice it fairly finely. Chop remaining lobster meat into small square chunks. 3. Prepare cornstarch mixture, mixing well. To cook: 1. For Portuguese sauce, heat butter over low flame, add flour, then rest of sauce ingredients. Cook into a paste, set aside. 2. For stuffing, saute ingredients in a little oil over low flame.
Add Portuguese sauce. Remove from heat and when cooled, stuff into lobster tail shells. Brush exposed stuffing with egg, sprinkle with bread crumbs. 3. Heat until smoking, sufficient oil for deep-frying, lower flame, and immerse stuffed lobster tails (stuffing facing upwards) for 5 minutes, or until golden. Remove from wok. (Alternatively, bake unbread-crumbed stuffed lobster tails in a hot oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and coat with bread crumbs, bake again until golden.) 4. For lobster meat chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat add lobster meat and blanch to seal in the juice. Remove lobster. Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with diced water chestnut (or celery) and cornstarch mixture for 1 minute. To present: 1. Place stir-fried mixture in centre of platter, and sprinkle shredded dried scallops (or chopped red pepper) over. 2. Arrange lobster tails in a circle around it. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 28 1992.
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How To Make Crab Stuffed Lobster Tails
If you're in the mood for seafood and want to splurge a little bit on the dinner budget, give this recipe a try! We all know that seafood prices are a bit higher than we would like, but it's still much cheaper to make it at home than to go out for dinner. Give this recipe a try this week! Let's #makeithappen
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Shopping List:
2-4 Large Lobster Tails
8 oz Lump Crab Meat (Can use claw or special)
1/4 cup mayo
1 tsp worcestershire sauce
1/2 tsp sugar
1-2 tsps hot sauce
1 tbsp sweet pickle juice
AP and Lemon Bae seasoning
2-3 tbsps diced parsley
1 cup bread crumbs
Garlic Butter:
1 stick melted butter
1-2 tbsps garlic paste
1 tsp lemon zest
2 tbsps diced parsley
garlic and herb seasoning
Truffle Mayo:
1/4 cup mayo
2 tsps truffle oil
2 tbsps sriracha
1-2 tsps sugar
1 tsp soy sauce
AP Seasoning
Baked Stuffed Lobster at Stonehurst Manor
Baked Stuffed Lobster at the Wild Rose Restaurant at Stonehurst Manor, a boutique hotel in North Conway. Indulge in the best of New Hampshire dining while relaxing at this turn-of-the-century mansion located near the White Mountains.
Learn more:
Stuffed Lobster Tails with Garlic Butter | Over The Fire Cooking by Derek Wolf
Stuffed Lobster Tails with Garlic Butter ????????????????
Making a crab stuffing to go on top of some butterflied lobster tails. Smoked them over that real hickory and oak lump charcoal then finished with a Garlic Butter glazed. So fricken delicious! Recipe is on the blog linked in my bio. Cheers ????
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How to make a DELICIOUS Stuffed and loaded Lobster Tail
Lobster tail
Shredded cheddar cheese
Chives
Sour cream
Potatoes
Heavy cream or milk
Butter
Salt pepper parsley flakes
Bacon
Old bay seasoning mrs dash
God bless enjoy ????
Stuffed Lobster Tails/Maryland Style
Lobster tails stuffed with jumbo lump blue crab meat. Chef Frank shows you how to make this special treat. These beautiful Florida lobster tails are stuffed with Chef Frank’s famous Maryland style crab cakes.
INGREDIENTS
2 Lobster tails
1/2 pound lump blue crab meat
1 cups mayo
2 tsp yellow mustard
1 TBSP FRESH lemon juice
2 tsp Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
1 TBSP chopped parsley
Crab Mix…
DON’T USE ALL CRAB MIX
THIS IS FOR 1 pound batch
Combine
1 cup mayo,
1 TBSP FRESH lemon juice
2 tsp Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
2 tsp fresh lemon juice
2 TBSP plain bread crumbs
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 2 TBSP bread crumbs, 1TBSP fresh minced parsley,
3. Add crab mix gradually, about 1/3-1/2 cup.
DON’T ADD ALL CRAB MIX
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Combine gently to crab cake consistency.
Lobster
1. Split the shell without cutting the tail meat completely in half.
2. Place meat on top of shell
3. Fill the cavity with crab cake.
4. Bake at 400 for 15 minutes or until lobster is opaque.