There are various ways of preparing lobsters from steaming to boiling.
Lobster salad, lobster bisque, lobster soup and the list goes on.
Find out at this link my latest Lobsterlicious Menu for Father’s Day.
Aside from the usual gravy to go along with your favourite spaghetti, have you tried using Ayam Brand Laksa paste?
I enjoyed customizing flavours to my dishes.
This ready to use paste allow you to produce dishes you never guess were possible.
The end results of the finishing sauces for these two plates of spaghetti.
Check out at this link for various spaghetti dishes.
Scampi is a langoustine also known as Dublin Bay Prawn and a member of the lobster family.
Belonging to the crustaceans family, Scampi are deep water burrowing lobsters growing up to 30 centimetres long and weighing 100 grams.
Commonly cooked and eaten in the same manner as prawns.
A good selection of fresh catch Scampi.
These three pieces of Scampi weighed about half a kilo.
A few pieces of fresh Scampi
Wash and trim the Scampi same as you do with the prawns or lobsters.
Most importantly is to take out the black gut. These guts give the Scampi a foul taste.
Cut each Scampi to remove the gut before cooking.
In a non stick pan, add unsalted butter and fry the minced garlic until fragrant.
Add the Scampi and pan fry till it opaque and orangey red in colour.
Served with your favourite vegetable.
You don’t need any salad dressing. Its good on its own.
Scampi is so much closer to the lobster family than the prawns.
For lobsters dishes, check out here.
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.
For more of lobsertilicious dishes, click link:
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
Click this link on how to butterfly lobster tail instructions:
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.
How to Cook Lobster is a common question frequently asked.
In fact cooking lobster tail is very versatile.
Commonly boiled, broiled or grilled but what about panfry?
The integrity of the lobster tail meat will only comprise with the right cooking time and temperature.
You will need to thaw the frozen lobster tail overnight prior to cooking.
Its best to defrost lobster tails in the refrigerator for 10 to 12 hours.
After thawing, remove the lobster tail meat from the shell by carefully cutting vertically to open the back of the lobster shell to reveal the meat.
How to butterfly lobster tails?
Cut the tail
Hold a lobster tail in one hand with the hard top shell up. Using sturdy kitchen shears, to cut through the top of the shell and through the meat but stop just before the bottom shell.
Open the shell
Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat.
Separate the meat
With your thumbs, separate the meat. Gently pry the meat from the bottom shell, keeping it attached near the back end, and pull the meat upward so that it is partially on top of the shell halves. During cooking, the lobster meat will puff up and over the edge of the shell halves, making an attractive presentation. Now the tail is ready to brush with butter, season as desired, and broil until the lobster meat is opaque.
Do not overcook or else the lobster tails will turn rubbery.
Though these three pieces of Lobster Tails are frozen, they are still so fresh and crunchy.
This is how the frozen lobster tails looked like.
After defrozed, these are the lobster ready for cooking.
In order to pan sear the lobster tails, you will need to cut a slit right down the middle of the tail without slicing the meat. Its best to use a pair of sharp kitchen scissors.
Remove the meat from the tail.
Sometimes you need to pull and pry the meat away but its best to keep it in tact.
These are trial and errors I have learnt along the way.
Don’t need to overpower the flavourful lobster tail meat with too much condiments.
Just marinated these lobster tails with freshly grounded black peppercorns and some sea salt.
Heat up a non stick pan, add some unsalted butter and generous amount of minced garlic and seared these lobster tails until its cook.
Use a non stick pan and place about a tablespoon of butter into the pan and melt gently over a medium heat. Careful not to burn the butter. You can use olive oil in place of the butter if you wish. My family prefers buttery taste, therefore I used unsalted butter.
For more refreshing flavours, add some diced fruits or vegetables.
Alternatively, you can cook the lobster tails with olive oil along with sea salt and grounded peppercorns and minced garlic without butter. This would allows the natural sweet flavours of the lobster to shine and nicely enhances the sweetness of the lobster meat.
Another option is to cook the lobster tails until its slightly browned, just like this.
Heat the butter and minced garlic in a large fry pan over medium-high heat.
When butter is melted, place your lobster tail meat into the pan and fry on each side for 4 minutes per side.
Let the butter brown but be careful not to burn. Season the lobster with salt and pepper. Sauté until cooked through, about 5 minutes, turning a couple times to cook evenly. Serve immediately, spooning a little of the hot butter over each tail.
Simply garlicky browning flavour.
The lobster meat should not be glossy (translucent) looking if done.
Song Fish at Chinatown Point
To get the most flavour with lobster bisque, a rich stock is necessary using fresh lobster tails, shells and all.
The lobster shells are pureed with vegetables and cooked in the bisque to extract more flavour.
2 lobster tails
3 tablespoons unsalted butter
1 large sweet onion sliced thinly
3 stalks celery diced
1 large carrot diced
2 tablespoons of minced garlic
1 small can of tomato paste
½ cup Sherry Cooking Wine
4 cups chicken broth
1 tin cream
1 tablespoon potato starch (for thickening)
Lobster meat (if not available) replace with crayfish meat
Clean and trim the lobster thoroughly.
Place a chopstick or wooden skewers starting from the body end and exiting through the joints near the tail end to prevent curling during steaming.
Steam the lobster until the shell turned red.
When cool, extract the lobster meat from the shell.
Set shells aside, place them in a zip lock bag, crack with a kitchen hammer.
In a non-stick pot, melt unsalted butter over moderate heat.
Add shallots, celery and carrots and cooked until softened about 10 minutes.
Stir in the garlic and sauté for another two minutes.
Add the lobster shells into the pot.
Pour in the white cooking wine. Increase the heat to high and simmer until almost all of the liquid cooks out about 5 minutes.
Stir in the tomato paste.
If the stock is too thick, slowly add the chicken broth.
Bring to boil and reduce the heat to simmer for another 30 to 40 minutes. Strain the stock through a fine mesh sieve and return the liquid to another clean pot.
Blend the solids in a blender and process until smooth.
Add the puree back to the pot and bring the mixture to simmer and cook for 15 more minutes.
If required, continue to add bit by bit additional chicken stock to dilute the bisque.
Strain the bisque through a fine metal sieve pushing the solids with a wooden spoon or ladle to get as much liquid out as possible. Discard the solids.
Slowly stirring the mixture.
Whisk the potato starch into 2 tablespoons of cold water and add to the bisque.
Continue to cook until the soup reaches desired thickness.
Serve the bisque on a soup bowl.
Place a few pieces of lobster meat (if not available) replaced by crayfish meat.
Garnish with cilantro or mint leaves.
A toasted piece of garlic bread will complement the soup well.