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Stuffed Lobster Tails Recipe

Stuffed Lobster Tails recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stuffed Lobster Tails recipe  PDF


12 Fresh lobsters (450 gms)
1/2 c Diced water chestnut (or
celery) Cooking oil CORNSTARCH MI TURE 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 mi ture, mi ing 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 e posed 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 mi ture for 1 minute. To present: 1. Place stir fried mi ture 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.

Stuffed Lobster Tails recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
385 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Stuffed Lobster Tails recipe  PDF   Healthy recipes RSS   Thumsb up

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6 Squash, yellow 3/4 c Cheese, ricotta 4 Onions, green chopped 1/2 ts Parsley 1/2 ts Sage, rubbed 1/2 ts Thyme leaves Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side by side on a baking sheet. Combine remaining ingredients in a mi ing bowl. Fill the hollows in the squash evenly with the cheese mi ture. Bake 15 20 minutes or until squash is tender. Serve immediately. ...

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