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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Super Easy Baked Lobster Tail Recipe| Lobster Tail Recipe
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Hey guys today I'm going to show you an easy baked lobster recipe.
learn how to Broil The PERFECT LOBSTER TAIL Every Time. Cooking lobster tails can be intimidating, but it’s actually very quick and easy to prepare. It is juicy, tender, and delicious. Serve with side vegetables, mashed potatoes, mac and cheese for a fabulous meal. Baked lobster tail is perfect for special occasion dinners like romantic dinner, or birthday dinner, even mothers day dinner.
Ingredients
2 lobster tail
4 tbsp unsalted butter
salt to taste
1/2 old bay seasoning tsp
1/2 tsp paprika
1/4 tsp ground black pepper
1/2 lime or lemon juice
1 garlic cloves
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp paprika
1/4 tsp old bay seasoning
Good luck and enjoy!!!
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Crab Stuffed Lobster Tail ???? ???? ???? ???? #shorts
Crab Stuffed Lobster Tail topped with shrimp is the ultimate seafood dish! ???? ???? ???? ????
Crab Stuffed Lobster is surf, surf and more surf! Today, I’ve got a lobster tail, stuffed with crab and “garnished” with shrimp. Is this the triple threat of all seafood dishes? Yes, I believe it is! I prepped and seasoned all three proteins before combining them and placing them on the smoker. It wasn’t long until I was enjoying all my seafood favorites! Whether you are a seafood lover, or simply someone who can’t decide what they want, this recipe is for you!
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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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Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre
Hello There Friends, Lobster Thermidor is a Classic and very Special Dish. Now I know it can be quite expensive so serving it for a special dinner is sure to impress anyone. Follow this Step-By-Step Guide to make this amazing dish and let me know what you think in the comments below!
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STUFFED LOBSTER TAIL!! FEATURING CAMERON SEAFOOD!!!
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Ingredients
Lobster Tail ( Camerons Seafood )
To make filling:
1/2 lb lump crab ( Camerons seafood )
1/4 cup mayo
1 egg yolk
1 tbs parsley
Seasonings
( 1 tbs garlic, 1 tbs onion powder, 1 tbs old bay, 1 tbs cajun seasoning , 1 tbs chicken bouillon powder, 1 tbs black pepper, Combine all together in 1 small bowl to use as seasoning )
1tbs worschetshire sauce
To make the butter:
1/2 stick melted b utter
2 tbs seasonings
1 tbs parsley
1tbs lemon juice ( optional)
Tools needed:
kitchen shears