One lobster tail from this batch.
2 tablespoons Premium Oyster Sauce
1 teaspoon sesame oil
1 teaspoon coarse sugar
1 – 2 tablespoons water
Sliced young ginger roots thinly.
Cut a generous amount of scallions to about 2 inches lengths.
Heat non stick pan, add two slices of unsalted butter until bubbles.
Add minced garlic and thinly sliced ginger roots and fry till fragrant.
Scored the lobster tail so that the meat will get cooked easily.
Seasoned the lobster tail with Lawry’s Seasoned Salt and grounded white pepper just before pan frying.
Placed the lobster tail into the pan and mix with the ingredients.
Adjust the heat to medium low.
When the lobster tail has cooked for about 5 minutes, pour the sauce, cut scallions and mixed well.
You may need to add a little bit more butter to bast the lobster meat.
This dish was served together with a plate of Ee-Fu Noodles.
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