Ingredient:
One lobster tail from this batch.
Sauce Preparation:
2 tablespoons Premium Oyster Sauce
1 teaspoon sesame oil
1 teaspoon coarse sugar
1 – 2 tablespoons water
Method:
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.
Bast the sauce on all sides of the lobster continuously. Moving from one side to the other until the meat is fully cooked. The meat will turned opaque.
This dish was served together with a plate of Ee-Fu Noodles.
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