Drunk Lobster Tails

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Simple recipe, yet with an unforgettable result. Chef Bao’s version of “Drunk Lobster” is made sear lobster tails in white wine and fermented sweet rice sauce.

Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

1 SERVING

Ingredients:

2 large Lobster Tails
1 pinch Salt
1 pinch Black Pepper
1/2 cup Flour
2 tbsp. Olive Oil
2 tbsp. Shallots
2 tbsp. Butter
1 tbsp. Ginger Root
1 tbsp. High Alcohol Content Liquor
2 tbsp. White Wine
2/3 cup Fermented Sweet Rice Sauce
2/3 cup Chicken Stock
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 tbsp. Sugar
2 tbsp. Green Onion

Directions:

Step 1

Clean the lobster tails with water, trim the legs and white shell off with kitchen scissors.

Step 2

Add pinch of salt and pepper on flesh-side of tails. In bowl of flour, press flesh-side of tails down in the flour, then remove, and set aside.

Step 3

Heat a medium skillet to medium-low, add oil and sear the flesh-side of lobster tails until the color changes to golden, and the tails curl, set aside.

Step 4

Peel and mince the shallot, add to the same skillet, along with the butter, stir. Cut skin off ginger, then mince ginger, and add to skillet, stir.

Step 5

Return the lobster to the pan, add liquor and flambe.

Step 6

Once the flame is completely out, add white wine, sweet fermented rice, chicken stock, ½ teaspoons salt, ¼ teaspoons pepper, and sugar. Cover skillet, and simmer for 6 minutes.

Step 7