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Black pepper lobster tails with garlic butter Recipe

Black pepper lobster tails with garlic butter Recipe

Black pepper lobster tails with garlic butter Recipe

A seafood dish that is a gastronomic delight and a triumph for the cook as the pepper-spiked lobster is lowered into hot butter and tossed quickly. The sweetness of butter and sizzling lobster quickly wafts into the dining room enticing all within reach.

Ingredients :

    • 3 fresh lobsters (each 500 g/1 lb) or 1.5 kg (3 lbs) fresh crayfish
    • 1/2 cup (125 ml) oil
    • 5 tablespoons butter
    • 7 cloves garlic, crushed
    • 1 teaspoon black peppercorns, coarsely cracked in a mortar or spice grinder
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1/2 teaspoon salt, or to taste
    • Salmon roe, to garnish

MARINADE

    • 1 teaspoon coarsely ground black peppercorns
    • 2 tablespoons soy sauce
    • 1/2 tablespoon sugar

Method :

If using live lobsters, freeze them for 1 hour, then lay on the chopping board and cut through the head along the point between the eyes with the back of a cleaver or a sharp knife to quickly kill them. Omit the freezing step if using frozen lobsters. Twist off the claws and detach the tails from the heads by inserting a knife into the gap between the tail and head. Crack the claws with a cracker or hammer, and quarter each lobster tail. Discard the heads. If using crayfish, rinse and scrub them well to remove the mud. Detach the bodies from the heads by twisting off the head of each crayfish. Discard the heads and halve each crayfish. Pat dry the lobster or crayfish pieces with paper towels.

Combine all the Marinade ingredients in a bowl and mix well. Pour the Marinade over the lobster or crayfish pieces and mix until well coated. Allow to marinate for at least 1 hour.

Heat the oil in a wok until hot. In small batches, stir-fry the lobster or crayfish pieces over medium heat until red and crispy, 2–3 minutes. Remove from the heat and drain on paper towels, keeping warm.

In another wok, melt the butter over medium heat and then stir-fry the garlic until golden brown and fragrant, 1–2 minutes. Add the cracked black peppercorns and mix well. Add the fried lobster or crayfish pieces and toss until well coated. Season with the rice vinegar, sugar and salt, and remove from the heat. Transfer to a serving platter and sprinkle with the salmon roe. Serve hot.

SERVES : 4–6
PREPARATION TIME : 20 mins + 1 hour to marinate
COOKING TIME : 10 mins