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Tuesday, August 11, 2015

Lobster tail with ginger, garlic and scallions

I was inspired by this YouTube video, though I did not use chicken stock to remove the grease, because I like the crust crunchy.  Instead, I drained excess oil in paper towels.

2 lobster tails
5-6 cloves of garlic, thinly sliced (use more if you are not using garlic powder)
1/2 inch ginger, sliced and crushed (no need to peel)
Bunch of scallions
Low sodium soy sauce
Garlic powder spice mix (taste for salt)
Paper towels
Cooking oil
1 tbsp Butter

  1. Cut the lobster tails lengthwise with a sharp knife (and mallet, if you need it). Sprinkle garlic powder spice mix and flour.
  2. Deep fry in canola oil for 5 minutes or until the tails turn red. Fry bottom side first because the tails bend on heat and then it is difficult to cook the downside uniformly. Drain excess oil in paper towels.
  3. In a non-stick pan, add butter, ginger, garlic and the lobster. Drizzle soy sauce. Cover on low flame. Add scallions, chopped into inch long strips.
  4. Serve warm, with lemon wedges.

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