Wok Braised Lobster Tails In Creamy Rum Sauce Recipes

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

Steps:

• If using the dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let them soak until softened, about 30 minutes. Drain completely. If using the fresh rice noodles, run them under warm water while separating the strands. Drain completely. For the Seafood and Marinade: Separate the squid tentacles from the bodies. Leave the tentacles whole. Cut the bodies open along one side so they lie flat on the cutting board and lightly score the inner side in a small crisscross pattern. Cut the scored bodies into 1 1/2- by 2-inch pieces. Marinate the seafood: In a bowl, combine the squid, shrimp, scallops, cornstarch, salt and white pepper; stir until evenly coated. Let stand for 10 minutes. For the Seasonings: Stir the oyster-flavored sauce, fish sauce, soy sauce, chili garlic sauce and sugar together in a bowl. For the Dish: Bring a 2-quart saucepan of water to a boil. Slide the seafood into the boiling water; cook until the seafood are opaque on the surface, about 2 minutes. Remove the seafood from the water and drain. Heat a wok over high heat until hot. Add 1 tablespoon of the oil, swirling to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside. Add the remaining tablespoon of oil to wok; swirl to coat the sides. Add the garlic, ginger, onion and red jalapeño pepper; cook, stirring, until fragrant and the onion is tender, about 1 1/2 minutes. Slide the noodles into the wok, scatter the bean sprouts and seafood over them and pour in the seasonings. Toss until the mixture is heated through and the seafood is coated evenly with the seasonings, about 2 1/2 to 3 minutes. Sprinkle with the sesame seeds, scoop the noodles onto a warm serving plate and serve.

Steps:

• Preheat broiler.
• To prepare lobster tails for broiling, cut away upper shell and crack lower shell to prevent curling under heat.
• Arrange on a broiling rack unshelled side up.
• Sprinkle each tail with rum and dot it with butter.
• Broil 3 inches away from heat 8 minutes.
• While lobster tails are broiling, prepare sauce.
• Place 1 lobster tail on each dinner plate and top with sauce.
• Rum Sauce:.
• Combine all ingredients in a small saucepan.
• Cook over low heat until hot.

Steps:

• Butterfly the lobster tails: Clip off the fins along outer edges of the shell. Bend the tail backwards -- against its natural curve -- cracking several joints in the shell. (That will prevent the tails from curling during cooking.) Place the tail, shell-side up, on a cutting board. Using a large, sturdy knife and starting from the thick end of the tail, cut through the top shell and into the meat. Don’t cut all the way through to the bottom, thinner shell. Open up the lobster shell to expose the meat. Melt the butter in a wok over high heat until bubbling. Quickly add the onion and pepper and cook, stirring, until the onion is soft but not browned, about 1 minute. Pour the fish stock, evaporated milk, oyster-flavored sauce and fish sauce into the wok and bring to a boil. Adjust the heat so the liquid is simmering and place the lobster tails, meat-side down, on top of the onion broth. Cover and simmer until the lobster meat is opaque, 6 to 8 minutes. Transfer the lobster to a plate and set aside. Pour the rum into the wok and increase the heat to high. Boil until the sauce is reduced by half, 30 seconds to 2 minutes, or until the sauce is as thick and rich as you like. This recipe yields 4 servings.