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.
How To make Stuffed Lobster Tails's Videos
RECIPE: Baked Stuffed Lobster
Seafood Stuffed Lobster Tails Recipe | How to stuff a lobster tails.
Delicious seafood stuffed lobster tails are one of my favorite recipes to put together, it's a very romantic lobster dish that you can prepare next time you're thinking about having a romantic dinner.
Many restaurants that I’ve dined in, Lobster seems to always be King of the Menu, and when you stuff that lobster with lump crab meat you’ve just added to its crowning glory! Thanks to places like Costco and Sam’s Club, I enjoy lobster on a regular basis. And no matter how you cook it, grilled, broiled or sautéed, it makes for a better and more affordable dinner in your own home, then you’d get going out. You’ll even have money left over for a bottle of wine!
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Cajun Butter recipe:
Cajun seasoning
1/2 stick butter
2 tbsp. minced garlic
Lump Crab Stuffing:
Cajun butter
3 tbsp. mayo
1 tbsp. old bay seasoning
1 tbsp. lime or lemon juice
8oz Lump crab meat or claw #youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
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Seafood Stuffed Lobster Tail Recipe
Best Seafood-Stuffed Lobster Tail Recipe Ever!!
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Seafood Stuffed Lobster Tail Recipe:
3-4 small / medium lobster tails
3 tbsp butter
1 tsp parsley fresh/dried
1 tsp cajun seasoning
1/2 tsp old bay seasoning
1/2 tsp cedar plank salmon seasoning
1/2 garlic powder
1/4 smoked paprika
1 tsp lemon juice
Crab Stuffing / Filling
8oz crabmeat (lump, claw, etc.)
1/4 cup Mayonaise
1 tbsp dijon mustard
1/2 tbsp lemon juice
1/2 tbsp Worcestershire Sauce
1 egg
1/2 tsp Old Bay Seasoning
1/2 tsp cajun Seasoning
1/2 tsp cedar plank salmon seasoning
Add bread crumbs as needed
4 Jumbo Shrimp (add and cut as desired)
lemon wedges sliced
Directions:
Preheat oven to 425F
Prebake lobster tail for 4 mins
Bake for 7-10 minutes or until the lobster tail is opaque or reaches an internal temp of 145F
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
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!
The recipe:
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Stuffed Lobster Tails | The Golden Balance
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Stuffed Lobster Tails ????
2 lobster Tails
2 Tbsp butter
4 cloves garlic
1-2 tsp old bay
Parsley to taste
Stuffing:
4oz Crab meat
1/2 cup panko
2 Tbsp mayo
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
Old bay abs parsley to taste
Bake at 350 F for 15-20 mins. Lobster internal temp should be 135 F
Finish with more seasoned butter and enjoy