Stir-fry lobster tail recipe has been a long time coming. Finally decided to prepare lobster tails after many ‘talks’ about lobster in my previous seafood posts. Saw a variety of lobster tails at the seafood market, even tails as big as the length of my forearm. I wonder how big the full lobster would be, if the tail alone was that large. For this stir fry lobster tail recipe however, I decided to use two small Brazilian lobster tails, each cut in half.
• 2 lobster tails • 1/2-cup canola oil • 1/2-cup chopped onions • 1 tsp chopped garlic (2 cloves) • 1 tsp chopped ginger • 2-½ Tbsp soy sauce • 1/2 tsp black pepper • ½ a Jalapeño pepper, sliced (alternatively, ¼ tsp crushed red pepper) • 1 tsp Knorr bouillon (two small cubes) • 2 Tbsp water • 1 fresh corn on the cob (boiled) • Stream beans (steamed in salted water) • 1 tsp butter to garnish the corn
• ½ cup honey roasted peanut
• ½ Tbsp cornstarch
• 2 Tbsp peanut oil
• 1/2 tsp chopped ginger
• A pinch of salt (1/4 tsp)
• 1/4-cup water
1. Blend all ingredients for the peanut sauce except the cornstarch. Pour the blended sauce into small bowl and add the cornstarch. Stir thoroughly and set aside.
2. Wash and thoroughly clean the lobster tail, leave the shell on. Remove the small walking fins or appendages. Cut each tail in half.
3. Heat canola oil in a wok or pan. Add chopped onions, garlic and ginger and allow to cook for 20 seconds.
4. Add lobster and sauté for 10 minutes, turning the tail over intermittently
5. Add soy sauce and stir, scooping the sauce over the lobster tails each time.
6. Add ¼ cup of the peanut sauce prepared earlier in step 1. Stir and add little water if sauce is too thick. Taste and add salt if needed. Stir and cook for 5 minutes
Serve lobster with corn and stream beans. Scoop 1 tsp butter over the corn while the corn is still hot and sprinkle with ground black pepper.