Ingredients:
1 plate of cooked Ee Fu Noodles
1 large frozen Lobster Tail (defrozed)
Black Pepper Sauce
2 tablespoons minced garlic
2 pieces of unsalted butter
Few sprigs of cilantro leaves
Method:
Click this link on how to butterfly lobster tail instructions:
https://flofoodventure.wordpress.com/2014/09/13/how-to-butterfly-lobster-tails/
Heat pan over medium heat and add unsalted butter and minced garlic.
Fry until fragrant and butter bubbled.
Add the lobster tail and pan seared on all sides evenly coated with the butter over low medium fire.
Add three tablespoons of black pepper sauce and mixed well.
Continue to pan sear the lobster tail until fully cooked.
Do not overcook the lobster tail otherwise the meat will be very chewy.
Transfer the cooked Black Pepper Lobster Tail to a serving plate and place on top of the cooked Ee Fu Noodles and serve.
Garnish with some cilantro leaves and drizzle the balance of the black pepper sauce over the lobster tail.
The boiled lobster tail shell is placed next to the Black Pepper Lobster Tail as a deco to the serving plate.
Dry the lobster tail and freeze them in the refrigerator for Lobster Bisque Soup.
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