Wok Braised Lobster Tails In Creamy Rum Sauce Recipes

Steps:

• Heat several inches of vegetable oil in a wok to 325 degrees F.
• Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

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:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.