Lobster in Garlic Butter Sauce
Tuesday, June 8, 2010 7:27:22 AM
1 large lobster tail without head on (about 1 pound) (You can easily found it in Costco or any Sea food Market)
1 stick butter
2 cloves of grated garlic (can have more if you like garlic)
3 Table spoons Mayonnaise or Miracle Wheap Sauce
1 Table spoon Ketchup or sweet&sour tomato sauce (Cholimex in Vietnamese Brand)
Baby tomatoes and Salad for decoration
I was kind of frustrated in preparing the lobster tail, so I google how to do it. I found this link very handful:
I also repeat what it says here for your reference (with a little bit change in [...] symbol since we are not killing a live lobster):
"You must first cut it in half down the center [like in the picture above]. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft
[Turn the lobster around, sitting where the tail curls upward, facing you. One hand grasping the bottom half of the lobster tail
In the other hand, take the knife's point and aim [ from the beginning of the lobster tail] towards the tail. The blade of the knife should be facing away from your hand that is holding the tail.
Press the point of the knife into the head [of the lobster tail] at that point until the point of the knife goes all the way through the lobster [tail] 's head to the cutting board, then bring the blade down [along the lobster tail and stop at the beginning of the "actual tail" part, like in the picture, so that the final tail still connect two half of the lobster tail together]
I follow the next step is to "butterfly the lobster tail". I found the way on another website: http://www.ehow.com/how_2303895_butterfly-lobster-tail.html
"Grab both sides of the shell and gently pull the shell away from the meat. The trick here is to pull the shell completely away EXCEPT for the back. You want the shell to remain attached at the back of the meat.
Lift the meat from the shell. Grasp the shell underneath and close the gap so the two parts of the shell are connected."
Don't forget to remove the intestine of the lobster
STEP 3: (Last step)
In a small pan, melted 1 stick of butter on low heat, add the grated garlic
Place the butterflied lobster tail in the skillet and use a spoon to pour the simmering, melted butter and garlic sauce all over the lobster meat. You do everything on low heat and keep pouring the hot butter sauce over the meat until it's fully cooked. (The shell turns red and the meat turns white)
Remove from heat and place the cooked lobster on a white plate
To make the sauce: Mix Mayonnaise and ketchup and stir (with a fork or chopstick) until fully combined
Sprinkle the sauce over the cooked lobster tail. Decorating with baby tomatoes and salad.
I know it sounds complicated but when you actually do it, it's easy, simple and fast. I just want to give you more details in the preparing part. Good luck with this fancy dish (but it is worthy to give a try)