From starting to serving: 18 minutes + defrosting time.
Active time: 18 minutes.
How the chefs explain it:
Halve lobster tails, brush with flavoured butter while grilling. Serve in the shells.
Here in Hong Kong, seafood is king. Hot pot ingredients are in high demand. Hong Kongers search high and low to source the freshest and best ingredients to use in their recipes. As a coastal region, there’s no surprise that seafood plays a starring role in Cantonese cuisine, but our colonial past has developed an enduring love for western flavours too, here in the 852.
Chef Doug has generously shared his signature Lobster Tail recipe with us. He liberally bathes the tails in a herb butter, infusing them with butter’s decadent richness as well as a piquant kick from the herbs. The herb butter, incidentally, works well with a variety of types of seafood. Spread on a fillet of fish ready to be baked ‘en papillote’, toss through shelled prawns, stir a dollop into a seafood chowder. Is your mouth watering yet?
Here’s an interesting fact: the Maine Lobster Promotion Council conducted a series of blind taste tests to ascertain the quality of frozen lobster. In the study, the vast majority of participants could detect no difference between fresh and frozen lobster in a dish. Buying, transporting and cooking a live lobster is no mean feat, so when there’s virtually no difference between fresh and frozen, you’d be mad not to opt on the side of convenience!
Have a glass of The Spectacle Sauvignon Blanc too, it’s a great pairing.